Tornado Potatoes | WQDR-AM

Ingredients

• 4 (6- to 8-oz.) russet potatoes
• 2 Tbsp extra-virgin olive oil
• 2 tsp crushed red pepper flakes
• 1 1/2 tsp kosher salt, divided
• 2 slices thick-cut bacon
• 4 oz sharp cheddar, finely shredded
• 1/4 cup sour cream
• 1 Tbsp. fresh lemon juice
• 2 scallions, sliced into thin rounds