Crispy Potato Skins with Bacon, Cheddar and Sour Cream

What you need

• 6 medium russet potatoes, about 225 g (8 oz) each, scrubbed
• 6 slices bacon
• 3 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground
• 150 g (1 1/2 cups) sharp cheddar, grated
• 120 g (1/2 cup) sour cream
• 2 green onions, thinly sliced

Method

Restated from the original video

1. 1

   Heat the oven to 200 °C (400 °F).

2. 2

   Prick the potatoes several times with a fork and bake them directly on the oven rack until soft all the way through, 50-60 min.

3. 3

   Meanwhile, fry the bacon in a pan over medium heat until crisp, 8-10 min. Drain on paper towels and crumble.

4. 4

   Let the potatoes cool for 10 min, until you can handle them. Halve each one lengthwise.

5. 5

   Scoop out most of the flesh with a spoon, leaving a shell about 6 mm (1/4 in) thick. Save the flesh for another use.

6. 6

   Brush the skins inside and out with the oil and season with the salt and pepper.

7. 7

   Lay them cut side down on a baking sheet and bake for 8 min. Turn them cut side up and bake until the edges are crisp and golden, 8-10 min more.

8. 8

   Fill each skin with cheddar and bacon.

9. 9

   Return to the oven until the cheese is melted and bubbling, 5-7 min.

10. 10

    Top each with a small spoonful of sour cream and some green onions. Serve hot.

Imported from tastingtable.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.