Ingredients
Scale
- 4 large russet potatoes
- 1 cup shredded cheddar cheese
- 1/2 cup cooked turkey bacon, crumbled
- 1/4 cup sour cream
- 2 tablespoons green onions, sliced
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and poke holes in the russet potatoes, then rub them with olive oil, salt, and pepper.
- Bake the potatoes for about 45 minutes or until they are tender.
- Once baked, remove the potatoes and let them cool slightly.
- Cut the potatoes in half lengthwise and scoop out some of the insides to create a boat.
- Mix the scooped potato with garlic powder, onion powder, sour cream, half of the cheese, and turkey bacon.
- Fill each potato skin with the mixture and top with the remaining cheese.
- Return to the oven and bake for an additional 10 minutes or until the cheese is bubbly.
- Garnish with green onions before serving.
Notes
- For extra flavor, try adding some hot sauce or chili flakes to the filling.
- Feel free to substitute the turkey bacon with regular bacon if preferred.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 potato
- Calories: 420
- Sugar: 1g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 30mg