Loaded Potato Skins

Ingredients

• 6 medium russet potatoes, about 8 oz each
• 1 tbsp vegetable oil
• 1 tsp kosher salt
• 8 slices thick-cut bacon
• 2 cups shredded sharp cheddar cheese
• 1/2 tsp black pepper
• 4 scallions, thinly sliced
• 1 cup sour cream

Before you cook

• Scrub the potatoes under cold water and dry them thoroughly.
• Rub each potato all over with the oil and sprinkle with about half the salt.
• Pierce each potato three or four times with a fork.
• Slice the scallions thin, keeping the dark green tops separate.

Steps

1. Heat the oven to 400 degrees Fahrenheit and set the potatoes directly on the middle rack.
2. Bake the potatoes for 55 to 65 minutes, until a knife slides into the center with no resistance.
3. Take the potatoes out and let them cool on the counter for 20 minutes, until you can hold one comfortably.
4. Lay the bacon in a cold skillet, set it over medium heat, and cook for 10 to 12 minutes, turning, until crisp.
5. Move the bacon to paper towels and pour the rendered fat into a small bowl, keeping about 3 tablespoons.
6. Cut each potato in half the long way.
7. Scoop out the flesh with a spoon, leaving a shell about a quarter inch thick all around.
8. Brush the insides and outsides of every shell with the reserved bacon fat and season the insides with the remaining salt and the pepper.
9. Arrange the shells cut side up on a sheet pan and raise the oven to 450 degrees Fahrenheit.
10. Bake the shells for 12 to 15 minutes, until the edges are brown and brittle.
11. Crumble the bacon and divide it and the cheddar among the shells.
12. Return the pan to the oven for 5 to 6 minutes, until the cheese has fully melted and browned at the edges.
13. Scatter the scallions over the top and serve hot with sour cream for dipping.