• 1 large russet baking potato
• 2 slices bacon, chopped into 1/2 inch pieces
• 2 green onions, chopped, including some green top

• 1/4 cup sour cream
• 1 cup shard cheddar cheese, shredded
• kosher salt and fresh cracked black pepper

Bake potato in 400° oven at least 30 minutes, or until a fork enters easily. While potato is baking, fry bacon pieces in a sauté pan until crisp. Remove and drain on a towel to cool.

After potato is cooked and cool enough to handle heat oven to 350°. Cut the potato in half length-wise. Use a spoon to scoop the meat out into a bowel, leaving a slight layer of meat on the potato skin. Smash together the scooped out potatoes and sour cream using a potato masher. Use a wooden spoon to mix in the bacon, green onions, and salt and pepper. Fold in shredded cheese. Scoop the mixture evenly back into the potato skins and bake for 10-15 minutes until warmed through. Broil the top, if desired.