Scrub potatoes, rub with canola oil and bake in a 400 degree oven.
Scoop out most of the potato.
Brush both sides with canola oil and sprinkle liberally with salt. Place cut side down on baking sheet.
Flip'em over and bake until crisp.
These are the PW's potato skins. They are tasty and they aren't deep fried (sorry to my friend who loves the deep fryer and hairy wings!) This is one of those recipes that can be adjusted easily to feed a crowd or just a few.
Potato Skins
- Russet Potatoes
- Bacon
- Canola oil
- Kosher salt
- Sharp Cheddar Cheese
- Sour cream
- Green onions
Preheat oven to 400 degrees. Scrub the potatoes and rub with canola oil. Bake for 45 minutes to 1 hour, until potatoes are fork tender. While potatoes are baking, fry bacon and drain on paper towel. Slice potatoes in half lengthwise. Be careful during this step not to burn your fingerprints off. Scoop out inside leaving a small margin of potato in the skins. Brush both sides with canola oil and sprinkle with salt. Place the potatoes, skin side up, on a cookie sheet and return to the oven. Bake for 7 minutes, then flip the skins to the other side. Bake for 7 minutes more or until the skins are crispy. Sprinkle desired amount of grated cheese and bacon bits into each skin and place back in oven just until cheese is melted. Just before serving add a dollop of sour cream and a sprinkling of green onions. Yum!
This post is linked up with Tasty Tuesday at
