Ingredients:
- 4 large russet potatoes
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 6 slices cooked bacon, crumbled
- 1/4 cup chopped lettuce
-Diced tomatoes
Instructions:
1. Preheat your oven to 400°F
2. Wash the potatoes thoroughly and pat them dry.
3. Prick the potatoes several times with a fork, then rub them with olive oil, salt, and pepper.
4. Place the potatoes directly on the oven rack and bake for about 50-60 minutes, or until they are tender when pierced with a fork.
5. While the potatoes are baking, prepare your toppings by shredding the cheese, chopping the green onions, lettuce, tomatoes, the bacon, and any additional desired toppings.
6. Once the potatoes are done, remove them from the oven and let them cool slightly.
7. Slice each potato in half lengthwise and carefully scoop out some of the flesh to create a well for the toppings.
8. In a bowl, mix the scooped potato flesh with half of the shredded cheese, sour cream, green onions, and bacon. Season with salt and pepper to taste.
9. Fill each potato skin with the mixture and top with the remaining shredded cheese.
10. Place the loaded potatoes back in the oven for another 10-15 minutes, or until the cheese is melted and bubbly.
11. Top with fresh tomatoes lettuce, and green onions
12. Serve with sour cream, drizzled ranch or caesar dressing on top.