One potato, two potato, three potato, four....

I might have an appetizer dinner some night for the 2nd shift -- some chicken wings from The Selwyn Pub, homemade Mozzarella Cheese Sticks (still need to learn how to make them and Chef Jeff said he'd help me), and these beautiful potato skins. So many times whatever I set out to make does not come without effort, but these potato skins were super easy.  And they will taste better than those you'll get at a restaurant. Seriously! Thanks to The Pioneer Woman for another great recipe.

Potato Skins
Adapted from this recipe 

Ingredients

• 8 whole Russet Potatoes
• 4 Tablespoons Canola Oil (I didn't have Canola Oil on-hand, so I used Lite Olive Oil)
• 2 Tablespoons Butter
• Salt to taste
• 1-1/2 to 1-3/4 cup grated Cheddar Cheese (I used the Kraft finely shredded cheddar in the bag)  And whatever you do...pleeease DON'T use low-fat or fat-free cheese....it just won't melt right. :(
• 8-10 slices thick cut Peppered Bacon, fried until almost crisp and chopped (I used leftover bacon from the 1st shift breakfast the day before, and peppered it when it was reheating in the skillet)
• 2-4 whole Green Onions, Sliced
• 1 cup Sour Cream

Preheat oven to 400 degrees.

Scrub potatoes clean and allow to dry. With a paper towel or use your hands, rub the skin of the potatoes with 2 tablespoons canola oil (or lite olive oil) so that they're moist.  You can't hardly help but get the oil on your hands, so I just used my hands. 

Line a baking sheet with parchment paper if you have it. I use parchment paper for almost anything that goes on a baking sheet now - I love it! Place potatoes on baking sheet and bake until skin is crisp and potatoes are tender, about 60 minutes. Remove pan from oven and allow potatoes to cool just enough so you can handle them.  

Cut potatoes in half lengthwise. Scoop out the insides (while potato is still hot), leaving a little bit of potato in the skins. Put the skins back onto the baking sheet (skin side down). Melt the butter with 2 tablespoons canola oil (or lite olive oil) and brush the inside of each skin. Flip over (bottoms now up) and brush the outside of skin with butter/oil mix. Sprinkle the skin side w/ course salt while it's still on the baking sheet. Place potato halves face-down and return to the oven for 5 to 8 minutes. Using tongs, turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown.

Remove from oven. Sprinkle the insides of the potato skins with cheddar, and then the chopped bacon. Return to the oven long enough for the cheese to melt, about 3 to 4 minutes.

Serve immediately with sour cream and green onions.

Enjoy!