There is nothing like a plate full of crispy potato skins, filled with melty cheddar cheese, and topped with bacon bits, sour cream and green onions. These potato skins are easy to make.
Some approaches call for deep frying, but I don’t think it is really necessary. You just want to bake the skins at a high enough heat so that they get crispy enough to hold the toppings.
- 6 small to medium sized russet baking potatoes (total 3 pounds)
- Olive oil
- Canola oil or grapeseed oil
- Kosher salt
- Freshly ground pepper
- 6 strips of bacon
- 4 ounces grated cheddar cheese
- 1/2 cup sour cream
- 2 green onions, thinly sliced, including the greens of the onions