Ingredients :
- 12 medium russet potatoes scrubbed and dried
- 6 tablespoons olive oil
- Seasoned salt
- 1 bunch scallions thinly sliced, some reserved for garnish
- 1 pound bacon
- 2 cups shredded cheddar cheese
- 1 cup guacamole
- 1 cup diced tomatoes
- 1 cup sour cream or plain Greek yogurt
- 1 can pitted black olives drained and sliced
Directions :
- Adjust an oven rack to the middle position and preheat oven to 400 degrees. Poke a few holes in each potato with a fork. Rub each potato all over with olive oil, then season generously with seasoned salt (I like 2 teaspoons seasoned salt divided among all 12 potatoes).
- Transfer potatoes to preheated oven and bake directly on oven rack until tender when pierced with a small knife, about 50 to 60 minutes. Remove from oven and cool 10 minutes. Line a rimmed baking sheet with foil or parchment paper for easy cleanup and increase oven temperature to 425 degrees.
- While the potatoes are baking, in a cold skillet, arrange bacon in a single layer. Turn the skillet to medium heat and cook, flipping the pieces often to promote even browning, until they reach your desired doneness (8 to 15 minutes). Remove from oven and drain on paper towels, the chop or crumble into small pieces.
- Slice potatoes in half lengthwise. Using a spoon, scoop out the inside of each potato into a bowl (reserve for another use) leaving about 1/4" border around the edges and middle.
- Arrange the potato halves on prepared baking sheet. Divide bacon and scallions among potato halves, then sprinkle each with cheddar cheese.
- Bake until cheese is bubbly and golden, about 10 to 15 minutes. Remove from oven and top with guacamole, sour cream, olives, and tomatoes. Garnish with reserved scallions.
