Make sure to coat the potatoes in olive oil and wrapped in tin foil. Bake the potatoes for 60 minutes at 400F.
We used bacon bits for these appetizers but if you want to use the real thing cook the bacon and let it cool during the hour cook time. Then cut them into small pieces.
Ashley's Tip: use a melon scooper to carve out the middle. However try to leave 1/4 inch of potato around every edge.
Aubree's Note: We didn't have a brush to coat the potatoes so we became resourceful and used a spatula. It worked really well, you never know what tool can be used for multiple purposes.
Bake the potatoes for 10 minutes at 450F.
Flip over the potatoes and cook for another 10 minutes.
Medium to Large Potatoes
1/2 cup Cheddar Cheese
Bake the potatoes by rubbing in olive oil and wrapping in aluminum foil. Bake for 60 minutes at 400F.
Once cooled, cut potatoes in half and scoop out the middle of the potato.
Coat in canola oil and salt. Bake on a cookie sheet for 10 minutes at 450F. Flip potatoes and bake for another 10 minutes.
Once cool enough to touch put cheese and bacon bits into middle of potatoes. Sprinkle with pepper. Bake for another 2 minutes.
Add a scoop of ranch dressing and enjoy!