Potato Skins with Veggie Bac'n Bits
- Russet potatoes
- Olive oil
- Kosher salt
- Freshly ground pepper
- Veggie bac’n bits
- Shredded cheddar cheese
- Sour cream
- 2 green onions, thinly sliced, including the greens of the onions
Scrub the potatoes clean, then rub with olive oil and bake in the oven on 400 degrees F. for an hour. Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin. Increase the heat of the oven to 450°F. Brush or rub oil or canola oil all over the potato skins, outside and in. Sprinkle with salt. Place on a baking rack in a roasting pan and cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle.
Arrange the potato skins skin-side down on the roasting pan or rack. Sprinkle the insides with freshly ground black pepper, cheddar cheese, and bac’n bits. Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin, sprinkle with green onions.