Potato Skins

There is nothing like a plate full of crispy potato skins, filled with melty cheddar cheese, and topped with bacon bits, sour cream and green onions. The first time I had these I was 21 years old, at an outdoor cafe on Newbury Street in Boston; I thought I had died and gone to heaven. Oh for the days of youth when one could eat potato skins with wild abandon! I could eat a whole plate back then (and drink a pitcher of beer along with it) and be none the worse. Sigh.

Ingredients

1. 6 small to medium sized russet baking potatoes (total 3 pounds)
2. 6 Tbs Olive oil
3. Canola oil
4. Kosher salt
5. Freshly ground pepper
6. 6 strips of bacon
7. 4 ounces grated cheddar cheese
8. 1/2 cup sour cream
9. 1/2 cup ranch salad dressing
10. 2 green onions, thinly sliced, including the greens of the onions

Directions

1. Scrub the potatoes clean, 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.
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 canola oil over the entire potato skins, both inside and outside and sprinkle with salt. Place the potatos on a baking rack and cook for 10 minutes on one side (until crispy but not dry), then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle.
5. 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. Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream and or ranch dressing to each skin, sprinkle with green onions.
6. Serve immediately. Serves 4 to 6.

Notes