Potato Skins

Ingredients



4 slices thick-cut bacon

4 russet potatoes, scrubbed clean

Canola oil

Kosher salt

3/4 cup cheddar cheese

1/2 cup sour cream (or however much you prefer)

2 green onions, sliced.



*Preheat oven to 400 degrees*



1. Start by frying up the bacon. The recipe called for 4 slices, but I thought that looked like a lot so I just fried up 3 pieces and it was plenty.

2. Wash the potaters and rub the skin with a lot of canola oil. Place on a baking pan and bake for 45 minutes to an hour, until the potaters are fork-tender. I was anxious so I had the taters in for about 40 minutes before I checked their tenderness...this was plenty of time. What to do during those 40 minutes? I cooked the chicken for the spaghetti.

3. Slice the potatoes in half lengthwise. Using a scoop or spoon, scrape out the inner flesh of the potatoes, leaving a small margin of potato in each of the skins.  I found it easier to choose potatoes that are longer, instead of the little round potatoes.

4. Brush both sides of the potato skins with canola oil. Salt both sides liberally and place the skins cut-side down on the pan and return to the oven. Bake for 7 minutes. Take skins out and flip, bake for 7 more minutes, or until skins are crispy. I found these times were accurate.

5. Grate the cheese and chop the bacon into bits. This could also be done while the potato are cooked in step 2.

6. Sprinkle cheese into each skin, then sprinkle with bacon and return to the oven until the cheese melts, probably about 3 minutes max.

7. Right before serving top with a tablespoon of sour ceam and green onion and enjoy!



Makes 8 potato skins.