Baked Potato Skins

Instructions

1. Step 1

   Heat the oven to 220°C.

   Cookware: baking sheet

2. Step 2

   Prick the potatoes several times with a fork, rub them with the vegetable oil, and arrange them on the baking sheet.

   Ingredients used: 4.0 piece Potato, 15.0 ml Vegetable Oil

   Cookware: baking sheet, fork

3. Step 3

   Bake until the potatoes are tender when pierced through the center.

   Timer: 55 min (fixed)

   Cookware: baking sheet

4. Step 4

   Cook the bacon in a skillet over medium heat until crisp. Transfer it with a slotted spoon and discard the rendered fat safely.

   Timer: 8 min (fixed)

   Ingredients used: 120.0 gr Bacon

   Cookware: skillet, slotted spoon

5. Step 5

   Let the potatoes cool until manageable, then halve them lengthwise. Scoop out most of the flesh, leaving a layer about 5 mm thick inside each shell.

   Timer: 10 min (fixed)

   Cookware: knife, spoon

6. Step 6

   Melt the butter in a small saucepan over low heat, then remove it from the heat and stir in the salt and black pepper.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 gr Butter, 1.0 gr Ground Black Pepper, 4.0 gr Salt

   Cookware: small saucepan

7. Step 7

   Brush the potato shells inside and out with the seasoned butter. Bake cut-side down for 5 minutes, turn them over, and bake until crisp and lightly browned.

   Timer: 10 min (fixed)

   Cookware: baking sheet, pastry brush

8. Step 8

   Divide the cheddar and cooked bacon among the shells. Bake until the cheese is melted and bubbling.

   Timer: 5 min (fixed)

   Ingredients used: 120.0 gr Cheddar Cheese

   Cookware: baking sheet

9. Step 9

   Top the hot potato skins with sour cream and sliced green onion, then serve.

   Ingredients used: 30.0 gr Scallion, 120.0 ml Sour Cream