Ingredients
- 8 medium Russet potatoes, scrubbed
- 1 Tbsp. Chef Merito® Fajitas Seasoning
- 1 tsp. Chef Merito® Garlic Salt
- 6 strips of bacon, cut into ½” pieces
- 1 cup grated cheddar cheese
- ½ cup sour cream
- 2 green onions, thinly sliced
- 2 Tbsp. Olive oil
Preparation
- Preheat oven to 400ºF. Pierce potatoes with a fork a few times each. Brush them with olive oil and place them on a greased baking sheet.
- Bake for approximately 1 hour, until potatoes are cooked through and feel tender when pressed. Let them cool.
- While potatoes are cooking, brown bacon in a large skillet over medium heat until it renders fat and becomes crispy. Remove from skillet and drain over paper towels. Let cool.
- Cut potatoes in half lengthwise and scoop out the centers of each half, leaving a ¼” skin. You can use the remaining for mashed potatoes or gnocchi!
- Brush the potatoes with more olive oil on both sides, sprinkle with Chef Merito® Fajitas Seasoning and Chef Merito® Garlic Salt, and put them back on the baking sheet, cut side down.
- Bake for 10 minutes, then turn them cut side up. Cook for an additional 10 minutes.
- Remove from oven. Cover the potatoes with shredded cheese and bacon, then place back in the oven for 5 minutes or until cheese is bubbly.
- Remove from oven and top with sour cream and sliced green onions to taste.