Ingredients:

  • 4 large russet potatoes, scrubbed (about 8-10 oz each)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon garlic powder (5ml)
  • ½ teaspoon onion powder (2.5 ml)
  • ½ teaspoon smoked paprika (2.5 ml)
  • Salt and freshly ground black pepper to taste
  • 4 slices bacon, cooked and crumbled (approx. 60g cooked bacon)
  • 1 cup shredded cheddar cheese (about 115g)
  • ¼ cup chopped fresh chives or green onions (approx. 15g)
  • 1 cup sour cream (225g)
  • 1 tablespoon mayonnaise (15ml)
  • 1 teaspoon smoked paprika (5ml)
  • ½ teaspoon garlic powder (2.5 ml)
  • ¼ teaspoon salt (1.25 ml)
  • ⅛ teaspoon cayenne pepper (optional) (0.625ml)
  • 1 tablespoon lemon juice (15ml)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Wash and dry potatoes thoroughly.
  3. Place potato between two chopsticks or wooden spoons (to prevent cutting all the way through). Make thin slices, about ⅛ inch apart, about ¾ of the way through the potato.
  4. In a small bowl, combine olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Brush the mixture all over the potatoes, ensuring it gets in between the slices.
  5. Place potatoes on a baking sheet and bake for 45-55 minutes, or until tender and the edges are crispy.
  6. Remove from oven and top with cheddar cheese and crumbled bacon. Return to oven for 2-3 minutes, or until cheese is melted and bubbly.
  7. While the potatoes bake, whisk together sour cream, mayonnaise, smoked paprika, garlic powder, salt, cayenne pepper (if using), and lemon juice in a small bowl.
  8. Remove potatoes from oven. Top with chives or green onions. Serve immediately with smoked paprika sour cream.