Loaded Potato SkinsNicole AshcroftLoaded Potato Skins Ingredients 3 Idaho Potatoes (washed with water) 2 Pieces of Bacon (cooked and chopped) 1 ½ Cups of Shredded Cheese 2 Scallion Sprigs/Green Onion (sliced) ½ Cup of Sour Cream Oil for Frying Salt and Pepper to Taste Instructions Bake the potatoes in the oven at 400 degrees for 35 minutes. Let them cool and cut in half (width-wise). Scoop out the inside leaving the wall on potato ½ inch thick. Deep fry in 350-degree F oil for approximately 2 minutes, getting potato shells golden brown and crispy. Once done, put on a paper towel, sprinkle salt and pepper on the inside and out of the potato. Heat the oven to 425 degrees F, now its time to load up the skins. Facing the shell up, add cheese and bacon to each potato shell. Bake for 10 minutes until the cheese has melted, then sprinkle with fresh scallions and serve with a side of sour cream.