BAKED POTATO SKINS

Ingredients

6 small to medium russet potatoes
1 ½ tablespoons canola or olive oil
Sea salt
3 tablespoons butter
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ cup finely grated cheddar cheese
½ cup finely grated Monterey Jack
4 slices cooked and chopped crispy bacon
1 spring onion, finely chopped
sour cream optional

Instructions

Preheat oven to 375 degrees.
Scrub, dry, and pierce the potatoes 8 to 10 times with the tines of a fork. Rub the potatoes with a little rapeseed or olive oil with your hands and sprinkle generously with salt. Place them on a baking sheet. Bake the potatoes for 50 to 60 minutes or until cooked through.Let them sit until they are cool enough to handle.
Preheat oven to 450 degrees. Halve the potatoes lengthwise. Use a spoon to scoop out the flesh, leaving about 1/4 to 1/2 inch around the inside of the shell.
Melt butter in the microwave.Add garlic powder and onion powder. Brush the top and bottom skins of the potatoes. Use the same baking sheet that you used to cook the potatoes in the oven for 10 minutes. Turn over and bake for another 10 minutes.
Top evenly with cheese and bacon.Return to oven for 5 minutes or until cheese is melted. Top with green onions and sour cream (optional). Serve immediately.

Notes

Use russet potatoes for this recipe as they produce the crispiest potato skins.
Don’t skip the coating of rapeseed oil and salt before baking.It really helps create a nice crispy skin.
Brush both sides of the removed potatoes with the butter mixture and return them to the hot oven for a crispier skin.
You can replace the chives with chives.
These potato skins are best served quickly, but I have successfully reheated them in both the oven and the microwave.
For a perfect party presentation, pour a little sour cream onto each skin.Store leftovers in an airtight container in the refrigerator.

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