4 small to medium sized baking potatoes (bake 2 extras if you plan to make Crispy Potato Cakes or Baked Potato Soup)
Canola oil
Salt and pepper
6 strips of bacon
1 cup grated cheddar cheese
1/2 cup sour cream
2 green onions, thinly sliced, including the greens of the onions
Preheat the oven to 400 degrees. Wash the potatoes and poke holes (to allow steam to escape). Place in the oven and bake for approximately 1 hour or until the potatoes are soft. To quicken this process, instead of baking, place all 4 potatoes (poked full of holes) into the microwave for about 12 minutes.
Once the potatoes come out of the oven or microwave, cut them in half and allow to cool for a few minutes. When cool enough to handle, scoop out most of the potato innards, leaving about 1/4 inch still in the skin. Save the insides of the potato for another use.
Brush the potato skins with oil, inside and out and place upside down (skin side out) into a roasting pan. Increase oven temperature to 450 degrees and bake for 10 minutes, then flip the skins and bake another 10 minutes.
While the potatoes are baking, cut raw bacon into small pieces, and fry on medium heat until crispy. Drain the bacon and set aside.
When potato skins are out of the oven, sprinkle with salt and pepper, grated cheese and top with bacon crumbles. Broil for 2 minutes or until the cheese is melted and delicious looking.
Serve the potato skins with a dollop of sour cream and chopped green onions.
