Super Bowl Potato Skins

These potato skins taste like restaurant style, but they're not deep fried, so better for you.  Another bonus is you can freeze them and put them straight into the oven.  I love make ahead recipes!  At the end just finish with a dollop (Phil loves that word) of sour cream. 

If you're cooking these from frozen cook for about 40 minutes covered loosely with foil, removing the foil after about 15 minutes.  

Ingredients:

10 Russet potatoes
1 Cup of sour cream
1 1/2 Cups of strong cheddar cheese, grated
4 Green onions, chopped
1 Tsp of kosher salt
1 Tbs of Worcestershire sauce
10 Strips of bacon

For the potatoes:

Preheat the oven to 400F.  Bake the potatoes, pricking them first and rubbing with a little canola oil and a good sprinkling of kosher salt for about an hour and a half, until the skins are crisp and the insides are soft. 

Meanwhile, cook the bacon until crispy and set aside.  

 Let the potatoes cool slightly, cut them in half and scoop out the insides and set aside in a bowl.

Place the skins on a tray until you're ready to fill. Let the potato insides cool in a bowl.  Combine half the cheese, onion, sour cream, salt and pepper, and Worcestershire sauce with the potato.  Spoon the potato mixture into the skins, and lay half on the backing tray so they fit snugly together.  Sprinkle over remaining cheese and crumble the bacon on top.  Cook for about 20-30 minutes until golden in a 400F oven.