potato skins

Ingredients

• 2 pounds Yukon Gold potatoes, scrubbed
• 2 tablespoons olive oil
• 1/2 cup shredded cheddar cheese
• 1/4 cup crumbled bacon
• 1/2 cup sour cream
• 1/4 cup chopped green onions
• 1/2 teaspoon black pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Cut potatoes in half lengthwise and scoop out most of the flesh, leaving about 1/4 inch of potato attached to the skin.
3. Brush potato skins with olive oil and season with black pepper.
4. Place potato skins on a baking sheet and bake for 20-25 minutes, or until skins are slightly softened and edges are crisp.
5. Remove from oven and top with shredded cheddar cheese and crumbled bacon.
6. Return to oven for 5-10 minutes, or until cheese is melted and bubbly.
7. Remove from oven and top with sour cream and chopped green onions.

Notes

• For best results, use Yukon Gold potatoes as their skin is naturally sturdy.
• To speed up the cooking process, you can parboil the potatoes for 5-7 minutes before baking.
• If you don't have bacon, you can use cooked and crumbled sausage.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.