loaded baked potato

Ingredients

• 1 large russet potato
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chopped chives
• 1/2 cup cooked crumbled bacon
• 1/4 cup sliced green onions

Instructions

1. Preheat oven to 400°F (200°C).
2. Wash and scrub the potato. Add olive oil, salt and pepper. Place on a baking sheet.
3. Bake for 60-90 minutes, or until the potato is easily pierced with a fork.
4. While the potato is baking, prepare your desired toppings.
5. Once the potato is cooked, cut it open lengthwise.
6. Fluff the insides with a fork.
7. Top with cheddar cheese, sour cream, chives, bacon and green onions.

Notes

• For extra crispy potatoes, rub the potato skin with a cut garlic clove before baking.
• To speed up cooking, pierce the potato skin several times with a fork.
• Store leftover baked potatoes in the refrigerator for up to 3 days.
• Use a sharp knife to cut the potato open - this will prevent burning the potato skin.