Who doesn’t love potato skins? Look to buy small potatoes. They bake in about 45 minutes and are easy to manage when eating. Make the skins and bacon ahead of time and bake right before you want to serve. Save the leftover potato flesh for skillet potatoes.
Start by baking 12 small potatoes at 375′ for 40-45 minutes.
Cook the bacon until crispy. Drain over paper towels and cut into small pieces. Set aside.
Once the potatoes are done, cool until you can handle them. Carefully scoop out the flesh of the potato.
Brush canola oil on the potato skins to coat. Once they’re all coated with oil, season generously with kosher salt. Bake in 375′ oven for 14-16 minutes.
The leftover potato flesh will be good for 7 days in the refrigerator.
Top the hot skins generously with cheese and cooked bacon. Bake at 375′ another 5-7 minutes. Serve with sour cream and sliced green onions. Enjoy!
1) Preheat oven to 375’. Bake potatoes for 35-40 minutes.
2) While the potatoes are baking, cook the bacon until crispy. Drain on paper towels and cut into small pieces. Set aside.
3) Remove potatoes from the oven and allow to cool until you can handle them. Cut in half and remove the flesh of the potato. Save the flesh for breakfast potatoes.
4) Brush the inside and the back side with a thin layer of canola oil. Season the inside of the potato skin generously with kosher salt. Place on a foil lined cookie sheet. Bake for 15 minutes. Remove from oven and generously top with cheese and bacon. Bake an additional 8-10 minutes.
5) Remove from the oven and top each skin with a dollop of sour cream and a sprinkle of green onion. Serve immediately. Makes 24.
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