6 small to medium -sized russet baking potatoes (total 3 pounds)
6 strips of bacon
4 ounces grated cheddar cheese
1/2 cup sour cream
2 green onions, thinly sliced, including the greens of the onions
Olive oil
Canola oil
Salt
Freshly ground pepper
Scrub the potatoes clean then bake in oven or microwave (about 1 hour in the oven at 400°F oven or 5 min on high in the microwave). While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble. Remove potatoes from oven and let cool. Cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin. Heat oven to 450°F. Brush canola oil all over potato skins, outside and in. Sprinkle with salt. Place on a baking rack in a roasting pan (don’t use a cookie sheet). Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool. Put potato skins skin-side down and sprinkle insides with pepper, cheddar cheese, and crumbled bacon. Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven. Add a dollop of sour cream to each skin, sprinkle with green onions. Serve immediately. Serves 4 to 6.
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