Loaded Potato Skins
8 fist-sized russet potatoes
¼ cup olive oil
Sea salt
1 pound bacon – diced and fried crisp
3 finely chopped green onions
2 cups shredded cheddar cheese
1 cup sour cream
Preheat oven to 350 degrees. Place a cookie sheet on the bottom rack.
Wash and dry potatoes. With a standard kitchen fork, pierce potatoes all around, maybe 8 – 10 times per potato.
Place olive oil in a small bowl and roll each potato in the olive oil. Place on a clean plate. Sprinkle sea salt on one side of each potato then turn to salt the other side.
Place potatoes directly on the oven rack and back for about 1 to 1 ½ hours. The skin should be puffed up, golden-brown and crispy, and the potato should squish easily and be very soft on the inside.
Remove potatoes from the oven and allow them to cool for about an hour. Then split each potato – side to side. Carefully scoop out the “innards” and place in a bowl for future use. Lay skins on a cookie sheet and sprinkle with cheese, bacon and green onions. Heat oven to 400 degrees. Heat potatoes about 15 minutes to melt the cheese and crisp the edges. Serve with sour cream.
This is what you'll need.
Wash the potatoes then prick
them with a fork a few times....all around.
Roll them in some olive oil...
..then sprinkle them with salt. I used sea salt.
Throw them on the oven rack for
about 1 - 1 1/2 hours until lightly
crispy on the outside and "squishy" on the inside.
Let them cool for a little while.
While they are cooling, dice and cook your bacon.
Then split each potato.
Scoop out the fluff and save for soup or mashed potatoes.
Then
load up them skins!! Bake them
for about 15 minutes or so at 400
degrees
until bubbly and oozing with goodness.
Top with sour cream!
