The Good Husband loves 'tater skins and it is one of the only dishes where he will eat sour cream (he doesn't know I put sour cream in the mashed potatoes. Don't tell him, ok?). So here is my first attempt at making them.
4 large Russet potatoes, scrubbed
6 strips of bacon
3/4 cups of shredded cheese, I used CoJack cheese
1/2 cup of sour cream
2 green onions, sliced, I didn't have any so I skipped this
~Scrub the potatoes and cut them into thick slices. Bake on a large baking sheet in a preheated 350 degree oven for 20 minutes until the slices are almost tender.
~While the potatoes bake, brown the bacon, remove, cool and break into crumbles.
~Remove the potatoes from the oven and in a large skillet over medium high heat, heat 2 tablespoons of canola oil. Place the potato slices in the pan and fry until golden brown on each side.
~Remove the potato slices from the pan and allow them to drain on a plate lined with several paper towels.
~Place the crisp potatoes back on the baking sheet and top with the cheese and bacon. Bake for 5 minutes or until the cheese is melted.
~Serve with sour cream.
recipe by: The Good Wife