Stuffed Potato Skins

I was told these were better than Bennigan’s version from the 1980s.

1-2 lbs russet potatoes
1 lb bacon
Stick butter
Salt and pepper
Shredded cheddar cheese
Sliced green onions
Sour cream

1. Bake the potatoes at 400 degrees for 45-60 minutes.

2. Leave oven on at 400. Remove potatoes and let them cool.

3. While cooling potatoes, bake the bacon on sheet pan lined with parchment paper. Turn every 6-8 minutes until crispy. Remove bacon and reserve bacon grease in a bowl.

4. Slice potatoes in half lengwise and scoop out the middle. Reserve for later mashed potatoes or hash browns.

5. On same pan that you cooked the bacon, place Skins face down on pan. Brush with reserved bacon grease. Bake for 20 minutes. Repeat as necessary.

6. Allow Skins to cool. Once cooled, place on pan face side up. Fill each with sliced butter, bacon, and cheese. Bake for 10-15 minutes at 400.

7. Serve with sliced green onions and sour cream.