- 6 medium russet potatoes
- 3 tbsp. olive oil, divided
- Kosher salt
- sour cream
- crumbled bacon
- Thinly slice russet potatoes (but don’t cut all the way through). Brush with 1 1/2 tablespoon olive oil; bake at 425 degrees F for 30 minutes.
- Brush with another 1 1/2 tablespoon oil. Sprinkle with salt. Bake 30 minutes more or until tender.
- Stuff Cheddar, cut into thin sticks, between slices. Bake until cheese melts. Garnish with sour cream, chives and bacon, if desired.