I had a hard time keeping the nice shape of the potato-but they were still very yummy! They could be veggie potato skins without the bacon, but that wouldn't be any fun. They were so good I forget what I served them with last week. They actually could be a really good meal with a salad on the side.
Taken from The Pioneer Woman Cooks
8 slices of bacon
8 russet potatoes, scrubbed clean
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 they are easy to handle. Slice in half lengthwise. (I microwaved my potatoes for speed)
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 if you haven’t already.
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.