Oven-Fried Stuffed Potatoes

Ingredients:

• 4 large russet potatoes

• 2 tbsp olive oil

• Salt and black pepper, to taste

• 1 cup shredded cheddar cheese

• 4 slices bacon, cooked and crumbled

• ½ cup sour cream

• 2 green onions, chopped

• Optional: cooked chicken, ham, or sautéed veggies for extra filling

Instructions:

1. Preheat oven to 400°F (200°C). Scrub potatoes and prick with a fork. Rub with olive oil and season with salt.

2. Bake potatoes 50–60 minutes until tender. Let cool slightly.

3. Slice the tops off and scoop out a bit of the flesh to make room for filling.

4. Mix scooped-out potato with cheese, bacon, sour cream, and optional fillings. Season with salt and pepper.

5. Spoon the mixture back into the potato shells.

6. Place on a baking sheet and bake another 15–20 minutes until the tops are golden and crispy.

7. Garnish with green onions and serve hot.