• 8 Russet potatoes (small to medium size)
  • 1/2 cup of bacon bits
  • 2 teaspoons Kosher salt
  • 1 Tablespoon butter, optional
  • 2 cups cheddar cheese, shredded
  • 2 green onions, diced
  • 1/2 cup sour cream
  • 1 tablespoon of Sharp Cheddar Veggie Season’s


  1. Scrub the potatoes clean and pat completely dry.
  2. Preheat oven to 400°. Pierce each potato twice with a fork and place on a lightly greased baking sheet. Bake for 1 hour.
  3. Slice each cooked potato in half and use a paring knife to cut a rim around the edge. Use a spoon to scoop out the middle, leaving about 1/3 inch of potato on top of the skins.
  4. Use the back of a spoon to smooth the potato layer over the skin. If desired, melt a small amount of butter over the top to make it creamier.
  5. Place the potatoes back on the baking sheet, skin-side-up. Sprinkle with kosher salt. Bake for 10 minutes.
  6. Flip the potatoes over. Bake skin-side-down for 10 more minutes.
  7. Top the potatoes with the shredded cheddar and bacon.
  8. Bake for 5 more minutes, until the cheese is melted.
  9. Sprinkle with diced green onions and Sharp Cheddar Veggie Season’s and serve with sour cream.

Related Recipes

Pesto Pasta Salad
Pesto Pasta Salad
 Serving Size: 2 Ingredients 2 (9-ounce) packages fresh cheese tortellini 2 pints cherry tomatoes (about 4 cups), ...
Read More
Tropical Chicken Kabobs
Tropical Chicken Kabobs
Serving Size: 2 Ingredients Marinade 1/4 cup soy sauce 1/4 cup pineapple juice 1/3 cup ketchup 1/3 cup brown sugar...
Read More