Loaded Potato Skins Ingredients A 5-pound bag of baking potatoes (Idahos, Russets) 1 (12 ounce) package of bacon Olive oil Salt 2 cups of grated Cheddar cheese 1 cup of sour cream 4 green onions, sliced Directions Preheat oven to 450 degrees. Scrub potatoes and stab each one about three times to make some steam vents in each of them. Bake for about 45 minutes directly on the oven rack, or on a baking sheet, giving them some space between each other. Check by inserting a knife into the potato to see if it is tender; if not, return to the oven for an additional 5 to 10 minutes, or as needed. Set aside to cool. While potatoes are cooking, use kitchen shears to chop up the bacon directly into a hot skillet and cook until crisp. Remove and set aside. Once the potatoes are cool enough to handle, slice in half lengthwise and scoop out the inside pulp, leaving just about 1/4-inch of potato shell. Reserve the pulp to make mashed potatoes for dinner tomorrow. Place the potatoes on a baking sheet and brush the insides of the skins with the olive oil; sprinkle with salt, and flip over. Brush the outside of the potato with more olive oil. Bake with cut side down on the lower rack of the oven, at 450 degrees, for about 15 to 20 minutes, or until they reach desired crispness. Remove from the oven, use tongs to flip the potatoes over and immediately distribute the cheese evenly over all of the potatoes. Do the same with the chopped, cooked bacon. Place a dab of sour cream in the center of each potato, or, if you prefer, serve the sour cream on the side in a small bowl. Sprinkle tops with a small pinch of green onion. Serve warm or room temp. Back