Bacon, cheese, sour cream, and green onions add fabulous flavor to these twice baked potato skins. The crispy skins and silky interior deliver an excellent spud appetizer or hors d’overes. The directions have several steps, but they go quickly, and pay off in great flavor!

Makes 8 Servings

Ingredients:
2 medium russet potatoes
1/4 cup vegetable oil
4 Tbsp butter
2 cups sour cream, divided
1/4 cup half-and-half
1 cup shredded sharp Cheddar cheese, divided
4 teaspoons chopped green onions, divided
2 Tbsp coarse salt (Kosher or Sea Salt), divided
2 tsp ground black pepper, to taste.
4 strips bacon, cooked, drained, and crumbled, divided

Directions:
1. Heat the oven to 400° F
2. Scrub the potatoes and pat dry with a paper towel
3. Rub each potato with vegetable oil and sprinkle all sides with course salt
4. Arrange the potatoes on a baking sheet and poke several vent holes through the skin
5. Bake until tender (about 1 hour), remove from oven and place on cooling rack
6. Meanwhile, cook the bacon, cool, crumble and set aside
7. When cool enough to handle, cut the potatoes in half lengthwise
8. Scoop the center of the potatoes into a bowl, leaving enough potato to hold the skins together (about 1/4 inch)
9. Slice each skin in half, again, lengthwise, (total of 8 wedges) place back on the baking sheet
10. Mix the scooped potatoes with the butter, then 1 cup sour cream, half-and-half, and half of the chopped green onions
11. Add salt and freshly ground black pepper, to taste, and spoon the mixture back into the potato skins
12. Bake 15 minutes (or until the potatoes just begin to brown), remove from oven and sprinkle with cheddar cheese
13. Bake the potatoes another 10 minutes until the cheese melts. Remove from oven and place on cooling rack
14. Top with bacon, chopped onion, and a tablespoonful of sour cream

For the larger side dish version of this recipe, check it here.