6 large russet potatoes, cleaned
2 tablespoons ghee
1 tablespoon grey Celtic sea salt
4 slices bacon (organic, nitrate-free and pastured preferred), cooked and broken into bits
1 1/2 cups raw cheddar cheese, shredded
1/2 cup sour cream
Preheat oven to 400 degrees. Coat each potato with ghee (I use my hands) and sprinkle generously with salt. Bake in oven for 1 hour or until a knife can be inserted without resistance. Remove from oven and cool for about 10 minutes.
Cut each potato in half length-wise and carefully scoop out the flesh (I usually keep this and use for mashed potatoes or potato cakes the next day). Sprinkle each potato skin generously with sea salt. Smear 1 tablespoon of sour cream into each potato skin and top with cheese and bacon. Bake in oven for 10-15 minutes or until cheese is golden and bubbly. Before serving sprinkle with green onion.
Keywords: loaded baked potato skins