Yummy Potato Skins
Potato skins super perfect picnic food. Here is the super yummy recipe:
- 6 small russet potatoes, scrubbed
- 1 tablespoon olive oil, or as needed
- 1 tablespoon canola oil, or as needed
- salt to taste
- 6 slices center-cut bacon
- ground black pepper to taste
- ½ cup shredded Cheddar cheese, or to taste
- ¼ cup sour cream, or to taste
- 2 medium green onions, thinly sliced
- Preheat the oven to 400 degrees F (200 degrees C).
- Rub potatoes with olive oil and place on a baking sheet.
- Bake in the preheated oven until tender, about 1 hour. Remove from the oven and let sit until cool enough to handle, about 10 minutes. Increase the oven temperature to 450 degrees F (230 degrees C).
- Cut potatoes in half lengthwise. Scoop out flesh, leaving 1/4 inch on the skin. Brush canola oil all over potato skins, outside and inside, then sprinkle with salt. Reserve flesh for another use.
- Bake skins in the preheated oven for 10 minutes. Flip and continue baking for 10 minutes more. Remove from the oven and turn on the oven’s broiler.
- Meanwhile, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate; crumble.
- Arrange potato skins flesh-side up on a roasting pan or rack; season flesh with black pepper. Sprinkle with Cheddar cheese and crumbled bacon. Cook under the preheated broiler until cheese is bubbly, about 2 minutes. Remove from the oven.
- Add a dollop of sour cream to each skin and sprinkle with green onions to serve.
- Picnic ready!
Potato skins super perfect garden picnic treats!