Loaded Potato Skins Recipe

Coat the potatoes in olive oil and bake in the oven for an hour at 400°F.

While the potatoes are cooking, cook the bacon strips in a frying pan until crisp. Let cool and then crumble into small pieces.

Remove the potatoes from the oven and let cool.

Cut potatoes in half horizontally.

Scoop out the insides with a spoon, leaving about ¼ of an inch of potato on the skin.

Then rub canola oil all over the potato skins and sprinkle with salt.

Increase heat of the oven to 450°F and place potato skins in a roasting pan on the middle rack of the oven.

Cook for 10 minutes on one side, then flip over and cook for another 10 minutes.

Remove and let cool.

Sprinkle the insides with black pepper, cheddar cheese, and bacon.

Return to the oven and broil for another 2 minutes.

Remove and serve. Add a little sour cream and garnish with green onions.

Serve immediately.