Baked Potato Skins

What a perfect Superbowl Party treat this was! The local newspaper did a feature last week on great appetizers for a sports party. This one looked too good to pass up.

2.5 pound bag of medium russet potatoes (about 15 potatoes)
2 tablespoons olive oil, divided
Kosher salt
Black pepper to taste
8 oz (1 block) sharp cheddar cheese, shredded
4 oz. pepperjack cheese, shredded
1 package of center cut bacon, cooked and crumbled
1 small bunch green onions, washed, sliced
3/4 cup reduced-fat sour cream seasoned with 1/2 packet of ranch dressing mix if desired

Preheat the oven to 400 degrees. Wash the potatoes and dry them very well. Pierce with a fork.

Place on a baking sheet and drizzle with 1 tablespoon olive oil and sprinkle with kosher salt. Rub them all over so the oil and salt coats them.

Bake for 1 hour or until soft and the skin is crispy. Remove from oven and remove from the baking sheet. Drizzle about 1 tablespoon olive oil on the baking sheet and place it back in the oven to preheat.

Cut the potatoes in half horizontally. Scoop out the flesh (reserve for another use -- it can be frozen) leaving about a 1/4-inch layer. To double the batch, cut the halfs in half crosswise, making "scoops."

Carefully remove the hot baking sheet and place the potatoes on it cut side down. Return to the oven and bake 15 minutes or until the edges are crispy.

Remove from oven, turn them over. Season the insides with salt and black pepper to taste. Evenly divide the cheese in each and sprinkle with the crumbled bacon and sliced green onions. Return to the oven and bake until the cheese melts.

Serve with sour cream.