Potato Skins Recipe

STARTERS

1. 1

   Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. 2

   Rinse and scrub 4 Russet potatoes. Pat dry. Rub each potato with 2 tablespoons olive oil, then sprinkle with 1 teaspoon salt and 0.5 teaspoon black pepper.

3. 3

   Place potatoes on the rack or on the prepared sheet and bake for 45-60 minutes, or until tender when pierced with a fork.

4. 4

   Carefully remove potatoes from the oven. Cut each potato in half lengthwise and scoop out the insides, leaving about 1/4 inch (0.6 cm) of potato around the skins. Arrange the skins on the baking sheet.

5. 5

   Brush the inside and outside of each potato skin with melted butter and lightly dust with paprika. Return to the oven and bake 10-15 minutes until crisp and golden.

6. 6

   While the skins crisp, cook 4 slices of bacon in a skillet until crisp. Drain on paper towels and crumble into small pieces.

7. 7

   Divide 1 cup shredded cheddar cheese evenly among the 8 potato skins (about 2 tablespoons per skin).

8. 8

   Return the stuffed skins to the oven just long enough for the cheese to melt, about 3-5 minutes.

9. 9

   Top each potato skin with a portion of crumbled bacon. Finish with a dollop of sour cream and a sprinkle of chopped green onions.