Ingredients
6 medium Idaho baking potatoes
1 cup shredded sharp Cheddar cheese
¼ cup bacon bits
2 cups sour cream
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
½ teaspoon dried oregano
½ teaspoon dried thyme
2 tablespoons vegetable oil (for rubbing outside of each potato)
Instructions
Preheat oven to 400°F. Scrub each potato to remove dirt. Since eating the skins is part of the dish’s charm, it is critical to get all parts of the skin squeaky clean. Rub the outside of each potato with vegetable oil. Bake potatoes in the oven for an hour. Remove potatoes from oven and allow them to cool for 15 minutes.
In a bowl, combine paprika, cayenne pepper, black pepper, garlic powder, salt, oregano and thyme. Stir the spice mixture until well combined. Slice each potato in half. Scoop out part of the inside of the potato to allow room for toppings. Leave at least a ¼-inch border to prevent the potatoes becoming too crispy.
Increase the oven temperature to 450°F. Place potatoes skin-side down and sprinkle inside of potatoes with spice mixture. Bake for about 10 minutes. Flip the potatoes, season again, then bake for another 10 minutes. Flip potatoes so the skin side is down again. Fill each half with cheese and top with bacon bits. Broil for about 2 minutes to melt the cheese. Remove potatoes once the cheese is bubbly, then plate immediately. Top with sour cream, or serve it on the side.
ENJOY