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Potato Skins Recipe


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     Potato Skins

Category   Appetizers
Sub Category   None

6 small to medium sized russet baking potatoes
Olive oil
Canola oil or grapeseed oil
Kosher salt
Ground pepper
6 strips of bacon or bacon bits
4 ounces of grated cheddar cheese
1/2 cup sour cream
2 green onions, thinly sliced

Bake the potatoes rubbed with olive oil for about 1 hour in 400 degree oven wrapped in foil. Cut the potatoes in half and spoon out the insides (leftovers make GREAT mashed potatoes). Leave about 1/4-1/2 inch of potato left on the skin.
Increase the heat to 450 degrees. Brush or rub grapeseed oil or canola oil (high smoke oil is best) all over the skins, outside and in. Sprinkle with salt and put in a roasting pan. Cook for 10 minutes on side, flip for 10 minutes on the other side. Remove from oven and let cool.
Arrange the skins skin-side down on the pan. Sprinkle the insides with black pepper, cheddar cheese and crumbled bacon. Return to the oven and broil for 2 minutes or until the cheese bubbles. If desired, add a spoonful of sour cream and sprinkle with green onions.
Serve immediately! -)

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