A classic appetizer that's easy to make and always a crowd pleaser!
6 small Russet potatoes
2 tablespoons olive oil
salt and pepper to taste
1 1/4 cups shredded cheddar cheese
3/4 cup bacon cooked and crumbled
3/4 cup Royal Crest Dairy sour cream
1/3 cup green onions sliced
Preheat the oven to 400 degrees F. Coat a sheet pan with cooking spray.
Prick the potatoes with a fork and bake for one hour or until softened.
Cut the potatoes in half. Carefully scoop out the insides of each potato half, leaving a 1/4 - 1/2 inch rim.
Turn the oven heat to 450 degrees F. Brush the potato skins with olive oil and season with salt and pepper to taste.
Bake the potato skins for 10 minutes, then flip them over and bake for 10 minutes on the other side.
Fill each potato skin with cheese and bacon. Return to the oven and bake for 2-3 minutes or until cheese has melted.
Place the sour cream in a piping bag or resealable freezer bag with one corner snipped off. Pipe a dollop of sour cream onto each potato.
Sprinkle with green onions, then serve immediately.
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