Directions
1. Preheat your oven to 400°F (205°C). Wash the russet potatoes and pierce them with a fork. Bake in the preheated oven for about 50-60 minutes, or until they are tender when poked with a fork.
2. Once cooled enough to handle, cut the potatoes in half lengthwise. Scoop out the majority of the flesh, leaving about 1/4 inch attached to the skin. (Tip: Save the scooped-out potato for another use, like mashed potatoes or potato soup.)
3. Brush the potato skins with olive oil and season with salt and pepper. Place them skin-side up on a baking sheet and return to the oven.
Bake for about 10 minutes, looking for the edges to become crisp.
4. Flip the skins over and bake for another 5 minutes to crisp the insides.
5. Remove them from the oven and sprinkle the insides of the skins with both the cheddar and mozzarella cheeses, followed by the crumbled bacon.
6. Return to the oven and bake until the cheese is bubbly and thoroughly melted, which should take about 5 more minutes.
7. Garnish with chopped green onions and serve immediately with sour cream on the side.
Variations & Tips
– Vegetarian option: Skip the bacon and add a mix of sautéed vegetables, like bell peppers and mushrooms, before topping with cheese.
– For an extra kick, try adding a dash of cayenne pepper to the cheese or using a spicy pepper jack cheese.
– To save time on game day, bake your potatoes the day before, then on the day of the event, complete the skin crisping and cheese melting steps.
– For a smoky flavor, consider using smoked cheddar or gouda cheese.
– And remember, never waste those scooped out insides of the potato! They can be repurposed into various other dishes, showcasing the versatility of this humble tuber.
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