Ingredients
Scale
- 6 Russet potatoes
- 1/4 cup olive oil
- 1/4 cup butter melted
- salt and pepper to taste
- 8 slices thin cut cheddar cheese cut into 1 inch squares
- 4 slices bacon cooked and crumbled
- 1/3 cup sour cream
- 2 tablespoons green onions
- cooking spray
Nutrition
Calories: 402kcal | Carbohydrates: 39g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 37mg | Sodium: 186mg | Potassium: 935mg | Fiber: 3g | Sugar: 2g | Vitamin A: 336IU | Vitamin C: 13mg | Calcium: 44mg | Iron: 2mg
Directions
- Preheat the oven to 450 degrees F. Line a sheet pan with foil, then coat the foil with cooking spray.
- Place a potato on a cutting board between two chopsticks. Slice the potato into 1/4 inch thick slices, the chopsticks will prevent you from cutting all the way through.
- Repeat the process with the remaining potatoes. Place the potatoes on the sheet pan.
- In a small bowl, whisk together the olive oil, butter, salt and pepper.
- Brush the olive oil mixture all over the potatoes, making sure to get some in between the slices.
- Bake for 50-60 minutes until potatoes are tender and browned.
- Remove the potatoes from the oven; let them cool for 5 minutes.
- Insert the cheddar cheese slices in between each cut of the potatoes.
- Return the potatoes to the oven and bake for an additional 3-5 minutes or until cheese is melted.
- Top each potato with a dollop of sour cream, then sprinkle the bacon and green onions over the top. Serve immediately.