4 large russet potatoes
1 tablespoon of olive oil
1 teaspoon of salt
1/2 teaspoon of black pepper
8 slices of cooked and crumbled bacon
1 cup of shredded cheddar cheese
4 tablespoons of butter
1/2 cup of sour cream
4 chopped green onions
Directions
Poke each potato with a fork several times.
Rub the potatoes with olive oil, salt, and pepper.
Wrap each potato in aluminum foil.
Place the wrapped potatoes in a slow cooker.
Cook on low for 7-8 hours or on high for 4-5 hours until tender.
Once done, unwrap and split open the potatoes.
Fluff the insides with a fork.
Top each potato with butter, cheese, bacon, sour cream, and green onions.
Variations & Tips
For a twist, try using different types of cheese like pepper jack or gouda for a unique flavor. If you’re looking for a healthier option, substitute Greek yogurt for sour cream and use turkey bacon instead of regular bacon. For picky eaters, consider offering a toppings bar where everyone can customize their potatoes with their favorite ingredients.