Sliced Baked Potatoes
All contents of this resource were created for informational purposes only and are not intended to be a substitute for professional advice, diagnosis, or treatment. Always seek the advice of your physician, dietitian, therapist, or other qualified health providers with any questions or concerns you may have.
- 1 russet baking potato
- 1 slice of bacon, chopped (optional)
- 1 green onion, sliced thin
- Salt and pepper to taste
- Olive oil
Using a sharp knife, slice potatoes about 1/4-inch thick but not all the way through to the bottom so you can fan the potato slices out but they are still connected. Brown the bacon in a pan, remove from heat. Add green onions, salt and pepper. Place the potato on a piece of foil large enough to wrap it for baking. Using your fingers, spread each slice open and force into opening either a piece of bacon or onion (or both). Do this for every opening. Try to work in as much of the bacon and onion as you can and pour the rest over the top, drizzle with a little olive oil if needed. Wrap potato up tight and bake at 450 degrees for 60 minutes.