The Pioneer Woman Cooks (8 page)

8 slices thick-cut bacon8 russet potatoes, scrubbed cleanCanola oilKosher salt1½ cups sharp cheddar cheese1 cup sour cream4 green onions, sliced

1. Preheat the oven to 400°F.

2. Let’s start things off right: let’s fry up the bacon. Bacon makes everything right.

3. Next, wash the potatoes and rub the skin liberally with canola oil. Place on a baking pan and bake for 45 minutes to 1 hour, until the potatoes are fork-tender.

4. Slice the potatoes in half lengthwise.

5. With a cookie scoop or spoon, scrape out the inner flesh of the potatoes, leaving a small margin of potato in the skins.

6. Brush both sides of the potato skins with canola oil. Salt both sides liberally.

7. Place the skins cut side down on the pan and return to the oven.

8. Bake for 7 minutes, then flip the skins to the other side.

9. Bake for 7 minutes more, or until the skins are crispy. If you’re starving, dip one skin in sour cream and have yourself a snack. Repeat as needed.

10. Now, grate the cheddar.

11. Chop the bacon into bits.

12. Sprinkle cheese into each potato skin…

13. Then sprinkle with bacon and return to the oven just until the cheese melts.