Potato Skins:Ree & Leigh{Anne}

Author Leigh Anne Wilkes


  • 8 slices of bacon I used a nice thick bacon
  • 8 russet potatoes scrubbed clean
  • canola oil
  • kosher salt
  • 1 1/2 C. grated sharp cheddar cheese
  • 1 C. sour cream
  • 4 green onions sliced


  • Preheat the oven to 400 F
  • Rub the outside of the scrubbed potatoes with canola oil
  • Place on foil lined baking sheet and bake for 45 minutes to an hour or until the potatoes are fork tender
  • Let potatoes cool so the are easy to handle
  • Slice in half lengthwise
  • With a spoon or small scoop, scrape out the inner flesh of the potatoes, leaving a small margin of potato in the skins
  • Brush both sides of the potato skins with canola oil and salt liberally
  • Place the skins cut side down on the pan and return to the oven
  • Bake for 7 minutes and then flip the skins over to the other side
  • Bake for 7 minutes more or until the skins are crispy.
  • Meanwhile, cook the bacon in a skillet and chop into small bits
  • Set aside
  • Grate the cheese
  • When the skins are crisp, remove them from the oven and sprinkle each with cheese and bacon pieces
  • Return to the oven just until the cheese melts (2 minutes)
  • Just before serving, spoon sour cream onto each skin and sprinkle with sliced green onion
  • Serve piping hot