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1/4 cup melted butter
1/4 cup EVOO
2 Tbsp green onions
Kosher Salt and Freshly Ground Black Pepper
1 1/2 cup shredded sharp cheddar cheese
4 slices bacon, cooked and crumbled
1/3 cup sour cream
6 Medium Russet Potatoes, scrubbed


Preheat the oven to 450F.  Line a sheet pan with foil and coat the foil with cooking spray.

Slice the potatoes down to about 1/4 inch from bottom so they stay together.  It helps to use chopsticks on either side as a knife stop.

Place the potatoes on the sheet pan.

Whisk together the olive oil, butter, salt and pepper in a small bowl.

Brush the olive oil mixture all over the potatoes, making sure some gets in between the slices.

Bake for 50-60 minutes until the potatoes are tender and browned.

Remove the potatoes from the oven and let cool 5 minutes.

Top each potatoe with sour cream, shredded cheese, bacon crumbles, and chopped green onions.