- 10 minutes
- 30 Minutes
Preheat the oven to 400°F. Place potatoes on a rimmed baking sheet and bake for 12 minutes. When cool enough to handle, cut in half and scoop out the inside using a melon baller, keeping a 1/4-inch border.
Arrange the potato skins, cut-side-up, on baking sheet and drizzle with canola oil. Season with salt and pepper. Bake for 12-15 more minutes, or until potatoes are tender and golden-brown.
- Sprinkle potato skins with 1/3 cup of the cheese and return to the oven for 5 minutes.
Top each potato skin with sour cream, crumbled bacon, sliced scallions, and remaining cheese.
Recipe Tip: To make in advance, bake and scoop potato skins a day ahead and keep covered in the refrigerator. Then, crisp in the oven and top the day of your party.