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Prep Time: 0 Minutes Cook Time: 85 Minutes |
Ready In: 85 Minutes Servings: 5 |
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This recipe yields a very tasty & crispy snack or appetizer. For the real chefs that like a challenge. It's not quick but trust me i promise its rewarding! Ingredients:
6 small to medium russet baking potatoes (total 3 lbs) |
olive oil |
canola oil |
kosher salt |
freshly ground pepper |
6 strips of bacon |
4 oz. grated cheddar cheese |
1/2 c sour cream |
2 green onions (thinly sliced, including the greens of the onion) |
Directions:
1. Preheat oven to 400 degrees.
2. Scrub potatoes clean.
3. Rub with olive oil and bake for about an hour or until the potatoes are cooked through.
4. While potatoes are baking fry the bacon in a frying pan on medium low heat for about 10 to 15 minutes or until crisp. Drain on paper towels, let cool & crumble.
5. Remove potatoes from the oven and let cool enough to handle.
6. Cut in half vertically.
7. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use. Leave about a 1/4 in. of potato.
8. Increase oven to 450 degrees.
9. Brush or rub grape seed oil or canola oil all over the potato skins, outside and in.
10. Sprinkle with salt, place on a baking rack in a roasting pan (don't use a cookie sheet it will warp).
11. Cook for 10 minutes on each side, remove from oven and let cool enough to handle.
12. Arrange potato skins skin-side down on the roasting pan or rack.
13. Sprinkle with black pepper, cheese and bacon bits.
14. Return to the oven, broil for 2 minutes or until the cheese is bubbly.
15. Remove form the oven, use tongs to place skins on a serving plate.
16. Add a small scoop of sour cream to each skin & sprinkle with green onions.
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