Ingredients
- 6 larges baking potatoes (about 4 pounds)
- 1/4 teaspoon each salt and pepper
- 1 cup shredded Cheddar, Swiss or Asiago 8 slices bacon, cooked and crumbled
- 4 plum tomatoes, chopped
- 3 green onions, chopped
- 1/2 cup chopped oil-packed sun-dried tomatoes
- 1/2 cup pesto or chopped pitted olives
- 1/2 cup light sour cream
Make it step by step
- Scrub potatoes; prick several times with fork. Bake in 450 F oven until tender, about 1 hour. Let stand until cool enough to handle. (Make-ahead: Let cool completely; refrigerate in airtight container for up to 2 days.)
- Cut lengthwise in half; scoop out flesh, leaving 1/2-inch thick walls
- (reserve flesh for another use, such as soup or mashed potatoes). Cut each half lengthwise in half. Arrange, cut side up, on rimmed baking sheet; sprinkle with salt and pepper, then cheese. Bake in 450 F oven until cheese is melted, about 10 minutes.
- Toppings: Place bacon, plum tomatoes, onions, sun-dried tomatoes, pesto and sour cream in separate small bowls for guests to sprinkle onto potato skins.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.