Ingredients:

  • 4 large russet potatoes (about 8 oz each or 225 g)
  • 4 tablespoons unsalted butter (56 g)
  • 1 cup shredded cheddar cheese (about 4 oz or 113 g)
  • 1 cup cooked and crumbled bacon (about 6 oz or 170 g)
  • 1 cup sour cream (8 oz or 227 g)
  • 4 green onions, sliced
  • Salt, to taste
  • Black pepper, to taste

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Wash the potatoes thoroughly under cold water; pat dry with a towel.
  3. Pierce each potato multiple times with a fork to allow steam to escape during baking.
  4. Wrap each potato in aluminum foil or place directly on a baking sheet.
  5. Bake in the preheated oven for about 45-60 minutes, or until tender (test doneness by inserting a knife into the center).
  6. While the potatoes bake, prepare toppings: cook bacon until crispy; crumble and set aside, slice green onions and set aside.
  7. Once baked, remove the potatoes from the oven. Unwrap carefully.
  8. Cut a slit down the center of each potato, and gently push the ends to fluff the insides.
  9. Add butter, then layer with cheese, bacon, and a generous dollop of sour cream.
  10. Top with sliced green onions, season with salt and pepper to taste, and serve warm.