Yield: 10 servings
5 medium russet potatoes, scrubbed
2 tbsp. canola oil
2 tbsp. butter, melted
Salt, to taste
1 cup Cheddar cheese, shredded
6-8 slices bacon, cooked, drained and crumbled
2 green onions, thinly sliced
Sour cream or Ranch dressing, optional
Preheat oven to 400°F. Prick each potato 5-6 times with a fork. Rub the potatoes with canola. Place on a baking pan sprayed with cooking spray. Bake for 45 minutes.
When the potatoes are cool enough to handle, cut each potato in half lengthwise. Scoop out the insides, leaving a little bit of the potato as a shell. Brush both sides of the potatoes with the melted butter. Place cut-side up on the baking sheet and sprinkle with desired amount of salt. Return to the oven and bake an additional 10 minutes.
Remove from the oven and sprinkle evenly with cheese and bacon. Return to the oven for 3-4 minutes, or until the cheese is melted and bubbly.
Remove from the oven and sprinkle with green onion. Serve with sour cream or Ranch dressing!