Very straight forward but something I never think to do…borrowed directly from Ree Drummond’s, ‘The Pioneer Woman Cooks’ – enjoy!
12 not-so-large russet potatoes, scrubbed
Canola oil, salt and pepper
2 c. + grated old cheddar
1 lb. + of good bacon, cooked and crumbled
1 c. + sour cream
1-2 bunches of green onions, cleaned and diced
Preheat the oven to 400 and rub the skins of all of the potatoes with oil before placing them on a large baking sheet (you’ll eventually need 2 sheets). I stabbed both ends of all of the potatoes (just being careful!), and then baked them for about 45 minutes – bake time will depend on the size, I like potatoes that when halved, aren’t too unwieldy…it’s an appetizer after all.
When the potatoes are done, slice them all in half lengthwise and carefully scoop out the centers – I found my serrated grapefruit spoon very handy – and make sure that you leave enough potato to give your appy a solid base. Brush or spray both sides of every half of potato with oil, then salt (and pepper) them as you like. Bake, inside down, for about 7 minutes, then flip them all over and bake for another 7 minutes – the skins should be nice and crispy. I made these ahead to this point because I had to transport them – but I just left them out, I think the crispiness would be completely lost if refrigerated.
When you’re ready to serve, fill them with cheese and bacon and then bake until they are heated through and the cheese is sizzling, then take them out and dress them with sour cream and green onion – this recipe makes a lot, and we ate them all!