On the weekends I try to make something 'fun' for us to enjoy. Potato skins are a perfect addition to a Friday night. Potato skins always remind me of good times with friends or family. Growing up my mom didn't make potato skins, but if I was lucky we would go to the Courier Cafe and get them there. To this day whenever I have potato skins I always think of those special trips. Potato skins do take a little time to prepare, however, the baking and hollowing of the potatoes (the most time consuming part) can be done in advance. The final steps are quick and easy. Crispy and crunchy, bacon-y and cheesy, potato skins are so delicious it would almost be a crime not to share them with those you love. Make these this weekend and let the good times roll!
Potato Skins Source: Your Homebased Mom
8 slices of bacon (I fried the whole package, knowing that a little munching while I prepare would go on)
8 russet potatoes, scrubbed clean
1 1/2 C shredded sharp cheddar cheese
1 C sour cream
4 green onions, chopped
1. Preheat the oven to 400 F.
2. Rub the outside of the scrubbed potatoes with canola oil. Place on foil lined baking sheet and bake for 45 minutes to an hour or until the potatoes are fork tender. Let potatoes cool so the are easy to handle (or you can play 'hot potato' like I did if you choose not to wait). Slice in half lengthwise.
3. Using a spoon or small scoop, scrape out the inner flesh of the potatoes, leaving a small margin of potato in the skins.
4. Brush both sides of the potato skins with canola oil and salt liberally. Place the skins cut side down on the pan and return to the oven. Bake for 7 minutes and then flip the skins over to the other side. Bake for 7 minutes more or until the skins are crispy.
5. Meanwhile, cook the bacon in a skillet and chop into small bits. Set aside.
6. When the skins are crisp, remove them from the oven and sprinkle each with cheese and bacon pieces. Return to the oven just until the cheese melts, only takes a couple of minutes.
7. Just before serving, spoon sour cream onto each skin and sprinkle with sliced green onion. Serve piping hot.