Potato Skins Recipe

Potato Skins

6 small to medium sized baking potatoes
Olive oil
Vegetable or canola oil
Kosher salt
Fresh ground black pepper
6 strips of bacon
4 oz. grated cheddar cheese
1/2 cup sour cream
2 green onions, thinly sliced

Scrub the potatoes, rub with olive oil and bake in a 400 F oven for about an hour until the potatoes are cooked (insert a knife into the potatoes, if you don't feel resistance, it's cooked).
You can also bake them in the microwave on high for about 6 minutes per potato, but I think the oven gives better results for the potato skin recipe.

Cook the bacon in a skillet on medium low heat until crisp. Drain on paper towels. Let cool and crumble.

Remove the potatoes from the oven and let cool enough to handle. Cut in half lengthwise. Carefully scoop out the insides, (reserve for another use), leaving about 1/4 of an inch of potato on the skin.

Increase the heat of the oven to 450 F. Brush or rub vegetable or canola oil all over the potato skins, inside and out. Sprinkle with salt. Place on a broiler pan or baking rack in a roasting pan. Cook for 10 minutes on one side, then flip over and cook for another 10 minutes. Remove from the oven and let cool enough to handle.

Preheat the broiler.
Arrange skin side down on the broiler pan or rack. Sprinkle the insides with fresh ground black pepper, cheddar cheese, and crumbled bacon. Return to the oven. Broil for 2 minutes, or until the cheese is bubbly. Remove from the oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin andsprinkle with green onions.

Serve immediately.
Serves 4 to 6.

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