Crispy Potato Skins

Crispy and cheesy spuds loaded with all the good stuff!

INGREDIENTS:

• 6 medium russet potatoes (3 pounds)
• Your favorite Extra virgin olive oil
  
• Pink Crystal Salt
• Garlic Pepper
• 6 slices bacon
• 4 oz grated cheddar cheese
• ½ cup sour cream
• 2 green onions, thinly sliced

DIRECTIONS:

1. Scrub the potatoes clean then bake the potatoes using your favorite method, either oven or microwave. If using an oven, pierce a few times with a sharp knife or the tines of a fork, rub with olive oil and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed. If using a microwave, pierce the potato a few times with a sharp knife of the tines of a fork, rub all over with olive oil and cook on the high setting for about 5 minutes per potato.
   
2. While the potatoes are cooking, cook the bacon strips in a frying pan on medium-low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.
3. Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin.
4. Increase the heat of the oven to 450°F. Brush or rub olive oil all over the potato skins, outside and in. Sprinkle with salt.
5. Place on a baking rack in a roasting pan (don't use a cookie sheet, it will warp, use a roasting pan or broiler pan that can take the heat).
6. Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle.
7. Arrange the potato skins skin-side down on the roasting pan or rack. Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon.
8. Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven.
9. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin, sprinkle with green onions. Serve immediately.