8 slices thick-cut bacon, cooked and crumbled
8 russett potatoes, scrubbed clean
1 1/2 cups shredded sharp cheddar cheese
1 cup sour cream
4 green onions, sliced
Preheat oven to 400 degrees.
Rub the potatoes liberally with canola oil. Place on a baking sheet and bake for 45 minutes to 1 hour; until the potatoes are fork-tender.
Slice the potatoes in half lengthwise. With a cookie scoop or spoon, 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. Salt both sides liberally.
Place the skins cut side down on the pan and return to the oven. Bake for 7 minutes and flip the skins to the other side. Bake for 7 minutes more, or until the skins are crispy.
Sprinkle potato skins with cheese and bacon and return to oven just to melt the cheese.
Just before serving, spoon 1 tablespoon of sour cream on each skin and sprinkle with sliced green onions.