Baked Potato Skins

It's football Sunday and it's a fine time for usual bar food to enjoy with a good game. I love Sundays this time of year!

Potato Skins (serves 2-3) (from Simply Recipes)

7 smaller Russet Potatoes

Olive Oil

Kosher Salt

Black Pepper

Canola Oil

Shredded Cheddar Cheese

6 strips of bacon

Light sour cream

green onions for garnish

Scrub the potatoes clean and allow to dry. Rub the skins with olive oil and bake on a foil lined baking sheet at 400 degrees for approximately one hour. The skins should give slightly when pressed to confirm the potatoes are baked.

Allow to cool until handling is safe. Slice the potatoes open lengthwise. Using a spoon, scoop out the insides of the potatoes , leaving about a quarter inch potato on the skins. Using the canola oil, brush the insides and outsides of the skins and sprinkle both sides with kosher salt and black pepper. Meanwhile, dice the bacon and cook until browned.

Increase the oven's temperature to 425 degrees and bake skin side up for 10 minutes, then flip the potatoes over and bake flesh side up for 10 minutes. Remove the baking sheet from the oven and sprinkle each individual potato skin with cheddar cheese and cooked bacon. Place the baking sheet in the oven one final time until the cheese has melted.

Remove and transfer to a plate, garnish with chopped green onions and serve with sour cream.