Name: Cheesy Jacket Potatoes
Prep time: 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 6 russet potatoes, thoroughly washed; Olive oil; Salt and pepper, to taste; ½ pound butter; 1 handful Cathedral City Mature Cheddar Cheese, grated, for each potato; 6-8 slices of cooked bacon, crumbled; 2 green onions, thinly sliced; 236 ml (1 cup) sour cream

Prep

30 min
Total

1 h 30 min
Serving

6

Cheesy Jacket Potatoes

Ingredients

6 russet potatoes, thoroughly washed
Olive oil
Salt and pepper, to taste
½ pound butter
1 handful Cathedral City Mature Cheddar Cheese, grated, for each potato
6-8 slices of cooked bacon, crumbled
2 green onions, thinly sliced
236 ml (1 cup) sour cream

Directions

Preheat the oven to 450°F (230°C).
Drizzle olive oil over the potatoes and season with salt and pepper.
Wrap the 6 potatoes in aluminum foil.
Place the potatoes on a baking sheet and bake for about 50 minutes, or until they are fork-tender.
Unwrap the potatoes (be careful, they’re hot!) before cutting them into quarters and mashing them lightly with a fork.
To each potato, add a generous slice of butter, 1-2 slices of crumbled bacon, and a delicious handful of shredded Cathedral City Mature Cheddar Cheese.
Transfer the potatoes back into the oven for 4-5 minutes on high to melt the cheese.
Top with a dollop of sour cream, thinly sliced green onion, and (for extra indulgence) a little more crumbled bacon.
Enjoy!