INGREDIENTS  

• 4 small russet potatoes
• 1 tsp olive oil
• ½ tsp Kosher salt
• 4 slices Cheddar, Jack, Provolone or Mozzarella cheese, cut into 1 inch pieces
• 2 strips bacon, cooked and crumbled
• 2 stalks green onions, sliced
• 4 tbsp sour cream

INSTRUCTIONS 

• Preheat oven to 375°F.
• Wash and dry potatoes.
• Rub potatoes with olive oil and sprinkle with Kosher salt.
• Cut 5-6 slits into each potato being careful not to cut them all the way through. Leave about ½ inch along the bottom intact.
• Place sliced potatoes onto a baking sheet and bake potatoes for 45-60 minutes or until soft.
• Remove potatoes from the oven.
• Use your fingers to gently pull potato slits apart and slide a piece of cheese into each slit.
• Return potatoes to the oven and cook for an additional 5-10 minutes or until cheese is melted.
• Remove from oven and top each potato with bacon bits, a dollop of sour cream and sliced green onions to serve.