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Yield: 4 to 6 servings
Prep Time: 15 minutes | Bake Time: 1 hour 30 minutes
6 russet potatoes (small to medium-sized is best)
Canola oil
Salt and pepper
2 tablespoons unsalted butter, melted
6 slices thick-cut bacon, cooked and crumbled
4 ounces sharp cheddar cheese, shredded
Sour cream
1 green onion, thinly sliced
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