This weekend was a little crazy so I put off blogging for some sleep. First things first, potato skins.
4 T. vegetable oil
4 T. Kosher salt
4 russet potatoes
6 strips of bacon, diced
1/2 C. Cheddar cheese, grated
3 green onions, sliced
1/2 C. sour cream
Heat the oven to 350 degrees. Thoroughly was the potatoes in cold water. Next, coat the potatoes in vegetable oil and Kosher salt. Place in the oven an let cook for approximately 30 minutes. Turn the oven temperature up to 425 degrees until the potatoes are done cooking about 20 minutes. The skins should peel away from the potato.
While the potatoes are cooking, dice the bacon. Place the bacon in a cold skillet over medium heat. Let the bacon cook until brown, using the wooden spoon to spread the bacon evenly. When the bacon is cooked, place on a paper towel covered plate and let the grease drain.
Remove the potatoes from the oven. Cut the potatoes in half. Using your fork, fluff the inside of the potato. To fluff the potato, stab the fork in straight down and turn. Top the potato with the bacon bits and cheddar cheese. Return to oven, until the cheese melts about 5 minutes.
Remove the potato skins from the oven., top with sour cream and scallions. Serve hot and enjoy!