Ingredients:

  • 3 large Russet potatoes, scrubbed clean
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 cup sharp cheddar cheese, shredded
  • 4 strips bacon, cooked crisp and crumbled
  • 2 tbsp unsalted butter, melted
  • 1/4 cup sour cream
  • 2 tbsp fresh scallions, thinly sliced

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Slice potatoes into 1-inch (2.5cm) thick rounds.
  3. In a bowl, toss the rounds with olive oil and salt until evenly coated.
  4. Arrange potato rounds on a parchment-lined baking sheet and bake for 30–40 minutes until edges are golden brown and centers are soft.
  5. Let the potato rounds cool for 5 minutes.
  6. Using a small spoon or melon baller, scoop out the center of each round, leaving a thin wall (about 1/4 inch) attached to the skin.
  7. Brush the inside of each potato cup with a small amount of melted butter.
  8. Fill each potato cup with a generous pinch of shredded cheddar and a sprinkle of crumbled bacon.
  9. Return the tray to the oven for 5–8 minutes until the cheese is bubbling and toasted.
  10. Remove from oven and immediately top with a dollop of sour cream and sliced scallions.