Crispy Baked Potato Skins

Adapted from Simply Recipes

~From Savoring Time in the Kitchen

6 large baking potatoes

Olive oil

Canola oil

Coarse sea salt or Kosher Salt

Freshly ground pepper

8 strips of bacon

4 ounces grated cheddar cheese

1/2 cup sour cream

1 bunch green onions, thinly sliced, including some of the green

Preheat oven to 400 F.

Scrub and dry the potatoes. Rub with olive oil and bake in the preheated oven for about an hour until the potatoes are cooked through and a knife inserts easily.

Dice the bacon and fry over medium-low heat until crispy. Drain on paper toweling.

Remove the potatoes from the oven and allow to cool until easy to handle. Cut in half horizontally. Using a large spoon, carefully scoop out the pulp, leaving about 1/4 of an inch of potato on the skin. Reserve the scooped potato flesh for another use, such as Shepard's Pie. 

Increase the oven heat to 450°F. Brush or rub canola oil over all sides of the potato skins. Sprinkle with the coarse sea or Kosher salt. Place on a baking rack over a baking pan. Bake for 10 minutes on one side, then, using tongs, flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle.

Flip the potato skins right-side-up again on the roasting pan or rack. Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon. (Can be prepared in advance to this stage - cover with plastic wrap and keep chilled.  When ready to serve, heat the oven to 450-500F and bake the filled potatoes for 2-5 minutes, or until the cheese is bubbly and the skins are hot.  Remove from oven and add a dollop of sour cream to each skin and sprinkle with green onions.