Loaded Potato Skins

Ingredients

Instructions

1. 1

   Preheat oven to 400°F (200°C). Scrub potatoes clean and poke several holes in each with a fork (this prevents them from bursting). Place directly on oven rack. Bake until a knife slides easily into the center: about 50-60 minutes for medium potatoes (about 5oz each) or 70-80 minutes for large potatoes (8oz or more).

2. 2

   Let potatoes cool until you can handle them, about 15 minutes. Cut each potato in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about 1/4 inch (6mm) of potato attached to the skin all around. The shell should be sturdy enough to hold its shape but thin enough to get crispy. Save the scooped potato flesh for another use (mashed potatoes, soup, etc.).

3. 3

   Place potato shells on a baking sheet. Brush the inside and outside of each shell generously with olive oil. Sprinkle the inside with salt and pepper.

4. 4

   Arrange shells cut-side DOWN on the baking sheet. Bake 10-12 minutes until the edges start to look golden and crispy.

5. 5

   Flip the shells cut-side UP. Fill each shell with about 2-3 tablespoons of shredded cheese, then top with crumbled bacon. The cheese should come up to the rim but not overflow.

6. 6

   Bake another 8-10 minutes until the cheese is completely melted and bubbly, and the edges of the shells are golden brown and crispy.

7. 7

   Remove from oven and let cool 2 minutes. Top each potato skin with a dollop of sour cream and a sprinkle of sliced green onions. Serve immediately while the shells are still crispy.