Baked potato skins filled with cheese and bacon and topped with green onions and sour cream for the perfect, easy to eat appetizer.
- 8 russet potatoes
- 2 Tablespoons olive oil
- 2 Tablespoons butter melted
- 1/2 teaspoon dried Italian seasoning
- salt to taste
- 1-1/2 cup grated cheddar cheese
- 8 slices bacon cooked crisp and crumbled
- 2 green onions sliced
- 1/2 cup sour cream
Preheat oven to 400 degrees F
Clean the potatoes and allow to dry. Rub the olive oil all over the potatoes.
Place potatoes in the oven and bake for 30-40 minutes until skin is crisp and potatoes are tender. Remove from the oven and allow to cool until able to be handled.
Cut potatoes in half lengthwise. Scoop out the insides, leaving about ¼ inch of the potato inside the skins.
Add the Italian seasoning to the melted butter and mix well. Brush the butter mixture on both the outside and the inside of the potatoes.
Sprinkle the inside lightly with salt. Place potato halves face-down on a baking sheet and bake for 5 minutes.
Turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown, approximately 5 minutes.
Remove the potatoes from the oven. Add the cheese and bacon to the inside of the potatoes. Bake until the cheese melts, approximately 3-4 minutes
Garnish with green onions and a dollop of sour cream if desired.
Recipe provided by Make Your Meals