- 4 large Russet baking potatoes
- 1 tablespoon olive oil
- 1–2 teaspoon kosher salt
- 4 slices crispy bacon, crumbled
- 4–5 slices of cheddar cheese, cut into smaller pieces
- Green onions for garnish
- Sour cream
- Preheat oven to 400F, rack in the middle. Line a rimmed baking sheet with foil.
- Turn one of the potatoes on its side and cut off the top portion of it about a 1/4” from the top creating an oval slice on the top.
- Using a parry knife (small thin blade) insert it in the top of the potato making small rings – space them out about 1/4” apart. You want insert the blade almost all the way down to the bottom of the potato but do not go all the way through the other side.
- Next, turn the potato over on the cut side and taking the tip of a sharp knife make cuts starting all the way around. *IMPORTANT – looking at your potato leave a 1” rectangular piece uncut – this is what will help “bloom” your potato.
- Flip the potato back over and repeat the above steps on the remaining ones.
- Place the cut potatoes (oval ring cut side facing up) on a baking sheet and drizzle with olive oil and salt.
- Bake for 45 minutes, remove from the oven, drizzle the tops with more olive oil and bake for 10 minutes more.
- Remove from the oven and carefully insert the cheese slices into the wedges of potatoes being careful not to pry them apart. Add the bacon and return to the oven for 5 minutes or until the cheese is melted.
- Plate and top with green onions and sour cream on the side.
This can be done exactly the same with Sweet Potatoes too!