The useful part
How to make it
- 1
Heat the oven to 425°F. Scrub the potatoes, prick them several times, and bake until a knife slides through the centers, about 45 to 55 minutes.
- 2
Let the potatoes cool for a few minutes, then split them lengthwise and fluff the centers with a fork.
- 3
Add the butter, cheddar, bacon, sour cream, and green onions to each potato.
- 4
Serve while hot, or keep the toppings separate if you are saving one portion for later.
No scavenger hunt required
Easy substitutions
Use the closest swap that fits what you have and the texture you want.
potatoes
beans, lentils, tofu, or another filling that fits the dish
fresh vegetables
frozen vegetables or another quick-cooking seasonal vegetable
Make tomorrow easier
Leftover plan
Leftover plan
Save extra portions for lunch, and keep sauces or crisp toppings separate when texture matters.
Storage
Refrigerate leftovers within 2 hours in a shallow sealed container and use them within 3 days.
Reheat
Reheat gently to 165°F throughout, adding a splash of water or broth when the texture needs help.
Food safety guidance
For cooling, storing, and reheating details, use the USDA references below.