Loaded Potato Skins

Ingredients

6 Medium Baking Potatoes

3 Tbs. Olive Oil

Sea Salt, to taste

Ground Black Pepper, to taste

3 Tbs. Canola Oil

6 strips Bacon

1/2 C. Shredded Cheddar Cheese

1/2 C. Sour Cream

3 Green Onion Stalks, green parts only, sliced

Directions

Preheat oven to 400 degrees. Line a large baking sheet with tinfoil. Place the potatoes in a large mixing bowl. Pour olive oil over potatoes and rub to coat. Transfer potatoes to prepared baking sheet. Puncture each potato 2-3 times with a fork, and season with salt and pepper. Bake for 1 hour, or until potatoes are fork-tender. Let potatoes sit until cool enough to handle, then halve lengthwise. Scoop out the potato flesh, leaving 1/4" on each skin. Increase oven temperature to 450 degrees. Brush the entirety of each potato skin with canola oil, and season with salt and pepper if needed. Return potatoes to oven and bake for 20 more minutes, flipping skins over halfway through cooking time. While potatoes are cooking, place bacon strips on microwavable plate and warm for 1-2 minutes until crispy. Drain strips on paper towels, then crumble and set aside. Let potatoes again cool enough to handle. Arrange the skins skin-side-down on the baking dish. Sprinkle skins with even amounts of cheddar cheese and bacon. Return skins to the oven and bake for 1-2 minutes until cheese has melted. Top each skin with a dollop of sour cream, followed by a sprinkling of green onions.