Baked Potato Skins

By KeyIngredient

Ingredients

• 9 baking potatoes, about 4 lbs (russets)
• 1 Tbsp vegetable oil
• 1/4 tsp salt
• 8 slices bacon, cooked and crumbled
• 1 1/2 cups old Cheddar cheese, shredded
• pinch cayenne pepper
• 3 green onions (green parts only), thinly sliced

Details

Servings 36

Preparation

Step 1

Scrub potatoes; pat dry. Prick several times with fork; rub with oil and sprinkle with salt. Bake in 425F oven until tender, about 1 hour. Let cool enough to handle.

Cut lengthwise in half; scoop out flesh, leaving 1/2 inch thick walls. Cut each half lengthwise in half again; arrange, cut side up, on foil-lined baking sheet. In bowl, toss together bacon, Cheddar cheese and cayenne; sprinkle over potatoes.

Bake in 425F oven until skins are crisp and cheese is melted, about 20 minutes. Transfer to platter. Sprinkle with green onions. Serve with sour cream for dipping. Makes 36 pieces.