Loaded Potato Skins*

This is a  recipe post in pictures. Step by step. If you can't figure this out then run to your nearest TGI Friday's and just buy them. Kidding. Sort of. This is seriously a super cheap appetizer... I whipped these up on New Year's Eve.

Loaded Potato Skins
This recipe makes 12 potato skins.
What you need-
6 russet potatoes
3 slices of really thick sliced bacon
Vegetable oil
1 cup shredded cheese
1 cup sour cream
3 scallions
Salt/Pepper

Start out by preheating your oven to 400 degrees. Next scrub the potatoes clean under running water.

Dry them and then rub each potato very liberally with vegetable oil. Don't skip this step, the skins will dry out if you do.

After giving those puppies a nice oil massage, place them on a baking sheet for about an hour in your preheated 400 degree oven. While the potatoes are baking, fry up your three slices of  bacon.You could by all means use bacon bits for this and skip this step entirely but please don't. You'll thank me later.

Mmm. Bacon. When it's finished lay it on a paper towel lined plate and let it cool/drain.

Now you can just chill until your potatoes are fork-tender, like I said about an hour. But, I'd wash/slice up my scallions if I were you. See those scary looking ends?

Chop those bad boys off and throw them away. Now slice up the scallions. I use all of the white part but not all of the green part at the top. I stop about an inch or so from the top. Set aside.

Check on your potatoes. Are they done yet? When they've reached the fork-tender point, take them out of the oven (leave the oven on) and slice each potato length-wise. Careful, they are freaking hot!                          

Next, scoop out some of the inner flesh from each potato skin (to make room for the good stuff). Don't fret about wasting potato, just use what you scoop out for mashed potatoes later.

Now grab your oil and get dirty again. You need to brush rub oil on both sides of the potato. We don't own any fancy brushes so we use our hands. Much cheaper. See?

After those lucky potatoes get their second oil massage, throw some salt on them and place them skin side down in the oven for about 5 minutes.

When five minutes is up take them out and flip them over to cut side up. Stick them back in the oven for about 5-8 minutes so they can brown up a bit/crisp up. You don't want mushy potato skins do you? Okay then just do it.

Keep your eye on 'em. Now, grab your bacon and chop it.

Grab the skins out of the oven because I'm sure they are perfectly done now. Leave the oven on! Here's the good stuff-

Gather the toppings: scallions, shredded cheese, sour cream and chopped bacon. Now divide the cheese between all the potato skins. Add however much you like.

Next comes the BACON! Sprinkle it on each skin.

After you've added the cheese and bacon stick the potato skins back in the oven...just long enough to melt the cheese. I think it only took like 2 minutes.

YUM. You have my permission to finally turn the oven off. Now dollop haha the sour cream onto each potato skin. 

Lastly, sprinkle the scallions on top of your now, Loaded Potato Skins! Look at these bad boys. They taste as good as they look.

As if they weren't already unhealthy enough, Chris and I sprinkled them with some Lawry's Seasoned Salt. It makes them really pretty too.

Enjoy!

*Yes, this is a variation of PW's Potato Skins.