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Preheat oven to 400ºF.
Scrub potatoes clean, dry and poke with a fork. Rub potatoes with olive oil and place on a baking sheet; bake until tender, about 60-70 minutes.
Once the potatoes are able to be handled, cut in half lengthwise and scoop out the insides, leaving about ¼ inch of potato in the skin.
Melt the butter and brush the insides and outsides of the skins. Place them back on the baking sheet and bake for 8 more minutes. Turn the skins over and bake for another 5 minutes.
As the skins are crisping, fry the bacon and crumble.
Remove skins from the oven. Divide cheddar cheese and bacon evenly between skins. Place back in the oven and cook until cheese melts, about 3 minutes.
Top with sliced green onions and sour cream.