Potato skins. Seriously who doesn't love em?
6 russet potatoes (small to medium-sized)
Salt and pepper
2 tbsp unsalted butter (melted)
6 slices bacon (cooked and crumbled)
4- 6 oz sharp cheddar cheese (shredded)
1 green onion (thinly sliced)
Heat oven to 400. Scrub and dry the potatoes. Rub with canola oil and place in the oven directly on the rack. Bake for 40 minutes to an hour or until the potato is fork tender. Turn oven up to 450. Slice the potato and carefully scoop out some of the insides while leaving some attached to the skin. In a small bowl mix together the melted better and 2 tbsp canola oil. Brush both sides of the potato skin with the mixture. Sprinkle with salt and pepper then place facing down on a baking sheet and cook for 10 minutes. Flip back over and bake for 10 additional minutes. Remove from oven and top with cheese and bacon, put back in the oven for 5 minutes then broil for 1 to 2 more minutes. Remove from oven and top with green onion and sour cream if desired.