I am not sure if you all are familiar with Pioneer Women. But my friend Jen gave me her novel last summer. I blew through like a complete addict, sort of became obsessed with her, and have never looked back. The best part is she is real, as well as her story! Unlike other book characters that I fall in love with, I can see what pioneer women is up to because she has an amazing blog. Okay, you can't all leave me for her, but you should check out her blog too. Because of this my mom got me her cookbook for Christmas. I have yet to try something out of it I didn't like.
I haven't posted any of her recipes because I didn't know if that was cheating. But I decided that potato skins should not be kept to myself on Superbowl weekend. So, this recipe is all pioneer women. If you are thinking that there is a slight chance you might think about making these, you should. You'll be happy you did.
Ingredients:
8 slices of thick bacon (or if you live at my house turkey bacon)
8 cleaned russet potatoes
canola oil
kosher salt
1 1/2 cups sharp cheddar cheese
1 cup sour cream
4 green onions sliced
8 slices of thick bacon (or if you live at my house turkey bacon)
8 cleaned russet potatoes
canola oil
kosher salt
1 1/2 cups sharp cheddar cheese
1 cup sour cream
4 green onions sliced
Directions:
1. Preheat the oven to 400 degrees.
2. Fry up the bacon. You want it a little crispy for some crunch! When it is cooled, chop it into small chunks.
3. Wash the potatoes and rub them with canola oil. Bake them on a cookie sheet for 45 minutes to an hour until they are fork tender.
1. Preheat the oven to 400 degrees.
2. Fry up the bacon. You want it a little crispy for some crunch! When it is cooled, chop it into small chunks.
3. Wash the potatoes and rub them with canola oil. Bake them on a cookie sheet for 45 minutes to an hour until they are fork tender.
4. Slice the potatoes in half lengthwise. Scoop out the middle of the potato. Leave a little bit in there for structure and taste.
5. Brush both sides of the potatoes with canola oil and sprinkle both sides salt.
6. Bake the skins face down on the cookie sheet for 7 minutes to crisp everything up.
7. Flip the skins over and cook them face up for another 7 minutes. They should have tinges of brown on the side that make your mouth water.
8. While this is all going on grate the cheese and chop the bacon into bits.
9. Sprinkle the cheese into the potato skins and top with bacon. Return this to the oven to melt the cheese.
10. When you are ready to serve these scrumptious little treats, plop a dollop of sour cream in the middle and sprinkle with chives.
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