Potato Skins (Rated 3.5 per husband)

I love potato skins!! These turned out really good, but I think next time I would leave the sour cream off and maybe have some ranch to dip them in. Also, I forgot to get green onions so I would want to put these on next time. I would probably eat this just for dinner. This did take some time to get the potatoes ready. I might try the crockpot method of baking the potatoes.

Adapted from Simply Recipes.

Ingredients

• 6 small to medium sized russet baking potatoes (total 3 pounds)
• Olive oil
• Kosher salt
• Freshly ground pepper
• 6 strips of bacon or package of real bacon bits
  
• 4 ounces grated cheddar cheese
• 1/2 cup sour cream
• 2 green onions, thinly sliced, including the greens of the onions

Scrub the potatoes clean then bake the potatoes using your favorite method, either oven or microwave. Like I said I'll probably try the crockpot method I found on pinterest next time. Let the potatoes cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, leaving a small amount of potato on the skin.(You can use the insides for something else)

When it came to the bacon I just used the package of real bacon bits, so much easier and it doesn't stink the house up.

Heat the oven to 450°F. Brush oil all over the potato skins, outside and in. Sprinkle with salt. Place on a baking rack in a roasting pan. Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle.

Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon. Return to the oven. Broil for about 2-3 minutes, or until the cheese is bubbly. Remove from oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin, sprinkle with green onions.

Serve immediately.