Ingredients
Equipment
Method
- Heat the oven to 375°F (190°C). Rub each potato with olive oil and arrange on a foil-lined baking sheet. Bake for about 60 minutes, or until the potatoes are tender when pierced with a fork. Allow them to cool for 10 minutes.
- While potatoes bake, cook the beef bacon in a large nonstick skillet until crisp. Transfer to a plate, crumble into small pieces, and set aside.
- Drain all but 2 tablespoons of bacon grease from the skillet. Add the diced onion and sauté over medium-high heat until softened and lightly caramelized, about 5 to 7 minutes. Remove from heat.
- Once the potatoes are cool enough to handle, slice each in half lengthwise. Carefully scoop out the flesh, keeping about 1/4-inch of potato attached to each skin for strength.
- Place the scooped potato flesh in a large mixing bowl. Add butter, cream cheese, sour cream, salt, and pepper. Mash everything together with a potato masher until the mixture is creamy and smooth.
- Add the cooked onion, half the crumbled beef bacon, and 1 cup of the shredded cheddar to the potato mixture. Stir well to combine.
- Spoon the filling evenly back into the potato shells and return them, cut side up, to the baking sheet. Bake for an additional 20 to 25 minutes, until heated through.
- Sprinkle the potatoes with the remaining cheddar cheese, reserved beef bacon, and green onions. Return to the oven briefly until the cheese is melted. Serve hot.
Nutrition
Notes
For best texture, grate your own cheddar and use russet potatoes with firm skins. You can prepare the potatoes in advance through the first bake and filling—simply refrigerate, then bake and finish with toppings right before serving. Store leftovers in an airtight container in the fridge and reheat in the oven to keep the skins crisp. Swap beef bacon for turkey bacon or omit for a vegetarian version. These potatoes pair beautifully with steak, roast chicken, or a light salad.