Bake 'em until the skins are crispy and the taters are tender.
Ingreadient
- 8 small russet potatoes (about 2 1/2 lbs.)
- 4 Tbsp. canola oil, divided
- 2 Tbsp. butter
- Kosher salt, to taste
- 1 1/2 c. grated cheddar cheese
- 8 slices thick-cut peppered bacon, cooked and chopped
- 1/2 c. sour cream
- 2 green onions, sliced
Direction
- Preheat the oven to 400°F.
- 2Scrub the potatoes clean and allow them to dry. Using a paper towel (or just your hands), rub the skin of the potatoes with 2 tablespoons canola oil so that they're nice and moist.
- 3Place the potatoes on a baking sheet and bake until skin is crisp and potatoes are tender, 30 to 40 minutes. Remove the pan and allow to cool until you can handle the potatoes, about 10 minutes.
- 4Cut potatoes in half lengthwise. Scoop out the insides, leaving a little bit of potato in the skins.
- 5In a saucepan or microwave-proof bowl, melt the butter with the remaining 2 tablespoons canola oil. Brush the mixture on both the outside and the inside of the potatoes. Sprinkle the inside lightly with salt. Place potato halves face-down and return to the oven for 5 to 8 minutes. Using tongs, turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown, 8 to 10 minutes.
- 6Remove from oven. Sprinkle the insides of the potato skins with cheddar, then sprinkle on the chopped bacon. Return to the oven long enough for the cheese to melt, about 3 to 4 minutes.
- 7Serve immediately with sour cream and green onion. Yum.
