Ingredients:

• 4 extra-large Idaho® russet potatoes 
• 2 teaspoons olive oil 
• 1 Tablespoon kosher salt

Toppings 

• 4-5 Tablespoons butter 
• 2 cups steamed broccoli florets 
• ½  cup diced green onions 
• 1 cup cooked crumbled bacon 
• 1 cup shredded cheddar cheese 
• ½  cup sour cream 

Directions:

1. Line a baking sheet with parchment paper.  
2. Preheat oven to 375°F.  
3. Wash the potatoes thoroughly and place onto the lined baking sheet. Drizzle with olive oil and kosher salt, then rub the potatoes to evenly coat.  
4. Pierce each potato with a knife tip for steam vents.
5. Bake 45-60 minutes or until the potato is tender when pierced with a knife. 
6. Slice 2 inches off one end of 2 potatoes, then place the potatoes’ sliced ends together on a large plate to make one long potato. Make a slice halfway into the “giant” potato that runs its length. 
7. Press the potato firmly from the side, making an upward motion to crest that signature stuff-able baked potato top.
8. Fill with toppings of your choosing and slice into sections for serving.