Pioneer Woman’s Potato Skins

These make great appetizers, but for the purpose of preparing this post, we actually had them for dinner alone. I know, hardly nutritionally sound, but damn they were good! :)

8 slices thick cut bacon
6-8 russet potatoes
Oil (recipe says canola but I used olive)
Kosher salt
1 1/2 cups sharp cheddar cheese
1 cup sour cream
4 green onions, sliced

Preheat the oven to 400 degrees.
Scrub your potatoes as clean as you can get them.

Brush or rub the potatoes liberally with oil and bake them for 45-60 minutes.

While the potatoes are baking, fry your bacon, allow it to cool, then cut it into small pieces. This is also a good time to ban your children and spouse from the kitchen or you might find your bacon mysteriously disappearing. Just saying.

Once the potatoes are cooked, slice them in half lengthwise and remove the flesh, leaving a small amount of potato in the skin to provide support and prevent the skin of splitting.

Brush both sides of the skin with oil and sprinkle some salt over both sides. Place the skins upside down on your baking tray and return them to the oven. Bake for 7 minutes then turn them over and bake for 7 minutes more or until the skins are crispy.

Sprinkle some cheese and bacon in the skins and return them to the oven just till the cheese is melted.

Serve topped with a tablespoon of sour cream and sliced green onions.

Man, these photos are making me hungry. The perils of writing a food blog!

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