Ingredients
5-6 small potatoes
1 Tbsp. olive oil
2 Tbsp. butter
1/2 tsp. Sunset Seasoned Salt
½ tsp. Onion, Garlic & Herb Seasoning
3 slices cooked bacon, finely chopped
2 Tbsp. green onions, sliced
1 cup cheddar cheese, shredded
Instructions
Preheat oven to 450°F. Rub the scrubbed potatoes with olive oil. Pierce the outside skin several times with a fork and sprinkle with coarse salt. Place on a baking sheet and bake for 50-60 minutes. Cool completely. Choose smaller potatoes if you want to make bite sized snacks. Cut cooled potatoes lengthwise and use a spoon to scoop out the flesh, leave about 1/4" of potato in the shell. You need enough to allow the potato to hold up. Save the inside for another use.
Preheat oven to 425°F. Combine butter and seasonings. Set aside. Brush both the inside and outside of the potatoes with the butter mixture. Place potatoes cut side down in baking dish. Bake for 15 minutes. Flip potatoes over and bake for an additional 5 minutes or until slightly browned and crisp. Fill each potato with cheese and bacon. Return to the oven for another 5-7 minutes or until cheese is melted and bubbly. Remove from oven, top with green onions, drizzle with and serve with sour cream.
Products Used
