• bacon 4 slices bacon (organic, nitrate-free and pastured preferred), cooked and broken into bits
  • coconut oil 2 tablespoons coconut oil
  • russet potatoes 6 large russet potatoes, cleaned
  • sea-salt 1 tablespoon Celtic sea salt
  • shredded cheddar cheese 1 1/2 cups raw cheddar cheese, shredded
  • sour cream 1/2 cup sour cream
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How to make it

  1. Preheat oven to 400 degrees. Coat each potato with coconut oil (I use my hands) and sprinkle generously with salt.
  2. Bake in an oven for 1 hour or until a knife can be inserted without resistance.
  3. Remove from oven and cool for about 10 minutes.
  4. Cut each potato in half length-wise and carefully scoop out the flesh (I usually keep this and use for mashed potatoes or potato cakes the next day).
  5. Sprinkle each potato skin generously with sea salt. Smear 1 tablespoon of sour cream into each potato skin and top with cheese and bacon.
  6. Bake in the oven for 10-15 minutes or until cheese is golden and bubbly. Before serving sprinkle with green onion.