Ingredients:

  • 4 large Russet potatoes (approx. 10 oz / 280g each)
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 8 oz sharp cheddar cheese, shredded
  • 6 slices thick-cut bacon, cooked and crumbled
  • 3 stalks green onions, thinly sliced
  • 1/2 cup sour cream
  • 1 tbsp fresh chives, chopped

Instructions:

  1. Prick the potatoes several times with a fork. Rub with olive oil and salt, then bake at 400°F (200°C) for 45-60 minutes until a knife slides in with zero resistance.
  2. Allow the potatoes to cool for at least 20 minutes to prevent moisture from softening the skins.
  3. Slice each potato in half lengthwise. Scoop out the flesh, leaving approximately 1/4 inch (0.6cm) of potato attached to the skin.
  4. Brush the inside and outside of the potato shells with melted bacon fat or olive oil.
  5. Place shells skin-side down on a baking sheet. Bake at 425°F (220°C) for 10 minutes, or air fry at 400°F (200°C) for 5-7 minutes until the edges are mahogany-colored.
  6. Fill each shell with shredded cheddar cheese. Return to the oven or air fryer for 2-3 minutes until the cheese is bubbling and golden.
  7. Immediately top the molten cheese with crumbled bacon and sliced green onions.
  8. Serve hot with sour cream and chopped fresh chives.