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2 large potatoes
  • 2 large russet potatoes 
  • 1 tbsp olive oil 
  • Salt to taste 
  • 2 tbsp butter, softened 
  • 2 tbps sour cream, use more if you want 
  • 1 scallion or green onion, sliced. Divide the white part from the green tips. 
  • 4 bacon strips, cooked and chopped 
  • ½ cup (42 g) cheddar cheese, grated (You can use more if you want) 
  • Salt and pepper to taste 


1. Pre-heat oven at 400ºF (204ºC).

2. Wash potatoes and then dry them well with a paper towel. Then, pierce them all over with a fork so they cook easier. Cover them completely with the oil and sprinkle with salt. Bake on a baking sheet for about 1 to 1.15 hour or until you can easily pierce them with a knife. Take them out of the oven and let them cool until they're easy to handle, try not to let them cool completely.

3. Once they're cool enough to handle, cut the tops lengthwise with a knife and scoop out the inside of the potatoes with a spoon into a medium bowl. Add the butter, sour cream, white parts of the scallion, most of the bacon (leave about 2 tbsp for serving) and most of the cheese (leave some for serving). Mix well and season with salt and pepper to taste.

4. Spoon the filling back into the potatoes. Sprinkle the remaining cheese and bacon on top and put them back in the oven until the cheese melts, about 5 minutes. Spoon more sour cream on top and sprinkle with the green parts of the scallion for garnish before serving.