I decided to make a double batch of potato skins because I had two dinner parties last weekend. Let me tell you, they got scarfed down in rapid succession. If I concentrate really hard I can still taste the cheesy bacony goodness.
I really don't even think this requires a recipe.. But here's a willy nilly instruction set...
Bake some russet potatoes and let them cool. Cut in half lengthwise and scoop out the middles, leaving about a 1/4 inch of potato. If you like them skinnier, scrape out more potato. Keep the skins in the fridge until you are ready to use them. If you want to make them ahead, pop them in the freezer in ziplock bags.
Preheat your oven to 400. Line a pan with tinfoil. Place the potatoes upside down, so that the skins are face up. Brush them with olive oil and sprinkle with coarse salt and pepper. Bake for about ten minutes until they are quite firm.
Take them out and flip them akin side down and sprinkle your favourite cheese in each one. Don't be skimpy, there is no such thing as too much cheese! FYI: I used a tex mex mix. Next sprinkle them with bacon. It's obviously best if you fry the bacon and crumble it up, but pre-made bacon bits will do the trick.
Put it all back in the oven for ten minutes or until the cheese is bubbly. Sprinkle them with chopped green onions and serve with sour cream or greek yogurt!
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