Homemade Potato Skins
Homemade potato skins are great while watching football or serving at a casual party. There is absolutely no need to deep fry them. As long as the skins are cooked at a high heat, they will be perfectly crispy. After eating these, my boyfriend proclaimed, "No need to spend ten bucks at a restaurant anymore!"
russet potatoes, scrubbed
6
small
olive oil, or as needed
1
tablespoon
canola oil, or as needed
1
tablespoon
salt to taste
center-cut bacon
6
slices
ground black pepper to taste
shredded Cheddar cheese, or to taste
½
cup
sour cream, or to taste
¼
cup
green onions, thinly sliced
2
medium
 Preheat the oven to 400 degrees F (200 degrees C).
  Rub potatoes with olive oil and place on a baking sheet.
  Bake in the preheated oven until tender, about 1 hour. Remove from the oven and let sit until cool enough to handle, about 10 minutes. Increase the oven temperature to 450 degrees F (230 degrees C).
  Cut potatoes in half lengthwise. Scoop out flesh, leaving 1/4 inch on the skin. Brush canola oil all over potato skins, outside and inside, then sprinkle with salt. Reserve flesh for another use.
  Bake skins in the preheated oven for 10 minutes. Flip and continue baking for 10 minutes more. Remove from the oven and turn on the oven's broiler.
  Meanwhile, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate; crumble.
  Arrange potato skins flesh-side up on a roasting pan or rack; season flesh with black pepper. Sprinkle with Cheddar cheese and crumbled bacon. Cook under the preheated broiler until cheese is bubbly, about 2 minutes. Remove from the oven.
  Add a dollop of sour cream to each skin and sprinkle with green onions to serve.
