Loaded Potato Skins
Servings 12
Equipment
- Baking Sheet or Roasting Tray and Rack
- Large skillet
Ingredients
- 6 russet potatoes cleaned
- 2-3 tbsp canola oil
- Sea salt and freshly cracked pepper to taste
- 6 slices of bacon cooked & crumbled
- 1 cup of cheddar cheese grated
- 12 dollops of sour cream
- 3 green onions sliced
Instructions
- Preheat the oven to 400 degrees.
- Wash the potatoes well, then poke holes in them with a fork. Bake in the oven for 1 hour or until they are cooked through and tender.
- Let the potatoes cool, then slice them down the center, lengthwise.
- Carefully scoop out the center of the potato, leaving 1/4 inch of potato on each skin.
- Using a basting brush, brush oil over both sides of each potato skin, then season both sides with sea salt and freshly cracked pepper, to taste.
- Place the potato skins on a baking sheet or roasting tray.
- Place in the oven to back for 10 minutes, flip the skins over, and cook for 10 minutes.
- While the skins are baking, cook the bacon in a large skillet over medium heat until cooked and crispy.
- Drain the bacon on paper towels, then chop it up into crumbles.
- Evenly sprinkle some cheese and bacon in each cooked potato skin.
- Place the potato skins back into the oven and bake for 4-5 minutes or until the cheese is melted.
- Dollop each skin with sour cream and top with green onion slices. Serve immediately. Enjoy!