Anyone who knows me knows that I have a love for potatoes. And bacon. And cheese. Oh, and sour cream.
So here goes my healthy resolutions for 2013 blown out the freakin’ window. Oh well.
My mama recently gifted me with The Pioneer Woman Cooks Cookbook. I must say that I love EVERY single recipe and want to cook them all!
Of course, these potato skins won me over first. The main thing I changed about them was that I used Old Bay Seasoning to rub ‘em down instead of kosher salt.
And they rocked.
The first step of the love is frying up some thick sliced bacon.
Then rubbing some russet potatoes down with olive oil and baking for about 50 minutes, or until a fork is easily inserted.
Slice the potatoes lengthwise and scoop out the potato flesh with a spoon or cookie scoop. Leave a little bit of potato…you don’t want just skin, do you?
Using a basting brush, brush the scooped-out potatoes liberally with olive oil, then sprinkle with Old Bay Seasoning. Bake on both sides for 7 minutes (each side, cut side down first).
Sprinkle with shredded cheddar cheese and crumbled bacon, then re-bake until the cheese is melted. Top with sour cream and sliced green onions.
You’re now the appetizer queen (or king). Enjoy your new title.