Potato Skins Recipe

Ingredients:

• 4 large russet potatoes (, washed (or 5 Yukon potatoes))
• Olive oil
• Kosher salt
• Freshly ground black pepper
• 2-3 Tablespoons unsalted butter (, melted)
• 1- 2 cups shredded cheddar cheese (, plus more as needed)
• 4-6 slices bacon (, cooked and crumbled (or 1/2 cup bacon bits))
• Sour cream (, optional)
• Sliced green onions (, optional)
{

Instructions:

1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
2. Prep potatoes. Give 4 large potatoes a good scrub and dry completely with a paper towel. 
3. Bake potatoes. Place on baking sheet, and brush all over with olive oil. Sprinkle with salt. Bake 1 hour, or until soft and tender. Let cool until easy to handle.
4. Scoop out potato flesh. Turn oven to 450°F. Cut the potatoes in half and scoop out the flesh, leaving about 1/4-inch of flesh on the skin. Brush the tops and bottom of potato halves with 2-3 Tablespoons butter. Sprinkle the inside with salt and pepper. Return to the baking sheet.
5. Bake 10 minutes. Flip and cook an additional 5 to 10 minutes, or until edges are starting to crisp.
6. Add cheese and bacon. Sprinkle each potato half with cheese and bacon. Return to oven 3 to 5 minutes, or until the cheese is melted and bubbly.
7. Top with a dollop of sour cream and sliced green onions, if desired.