One 5-lb. bag of russet potatoes
One or two 8 oz. bags of cheddar cheese
One 3 oz. (or so) bag of bacon bits (the real kind)
Foil or cooking spray
DirectionsWash the potatoes.
Puncture with a fork one or two times.
Bake potatoes in the oven at 350 degrees for an hour or until somewhat soft to the touch. (I normally load the potatoes into the oven while it is cool, then turn it on. Makes it a lot easier, especially if doubling the recipe.)
Take potatoes out of the oven and let cool.
While still warm, cut the potatoes in half and scoop out the middle, leaving a slight coating of potato on the skin.
Place potato skins on a baking sheet that is sprayed with cooking spray or lined with foil.
Fill each skin with two pinches of cheese and one pinch of bacon bits. This is all to your liking… you can use more or less. This is a pretty flexible recipe. You can also try different kind of cheeses.
Bake uncovered in a 350-degree oven for 15-20 minutes, making sure cheese is completely melted.
Serve with sour cream or ranch. Depending on how big the potatoes are, makes anywhere from 20 to 30 potato skins.
Another great thing about these potato skins: you can prepare them in advance and put them in the fridge covered with foil overnight for cooking the next day. They do take a little longer to cook when they come directly out of the refrigerator. You can also freeze them and heat them up individually. You can heat them in the microwave, but they are best when prepared in the oven.