Not-so-naked Potato Recipe
Recipe information
Make Not-so-naked Potato in just 1h 15m. A large baked potato topped with bacon, cheddar cheese, butter, sour cream and scallions.
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Ingredients
Main Ingredients
Preparation
1. Bake the Potatoes
Preheat the oven to 425°F (220°C). Wash and scrub the potatoes thoroughly, then poke a few holes in each potato with a fork. Place them directly on the oven rack and bake for 45-60 minutes, or until tender.
2. Cook the Bacon
While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and place on paper towels to drain excess fat. Once cooled, crumble the bacon into small pieces.
3. Prepare the Toppings
Grate the cheddar cheese and chop the scallions (green onions) finely.
Assembly
4. Assemble the Not-So-Naked Potato
Once the potatoes are done baking, remove them from the oven and let them cool slightly. Cut a slit down the center of each potato and fluff the insides with a fork. Add butter, followed by a generous amount of cheddar cheese, crumbled bacon, a dollop of sour cream, and top with chopped scallions. Serve warm.
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