Loaded Potato Skins

Instructions

1. Bake the potatoes
   Preheat oven to 400°F (200°C). Pierce potatoes several times with a fork. Rub with 1 tablespoon olive oil and place directly on the oven rack. Bake for 45-60 minutes until tender when pierced with a fork.
2. Prepare the potato shells
   Allow potatoes to cool just enough to handle. Cut potatoes in half lengthwise and scoop out the flesh, leaving about 1/4 inch of potato attached to the skin. Save the scooped potato for another use, like mashed potatoes.
3. Season and crisp the skins
   Increase oven temperature to 450°F (230°C). Mix the remaining olive oil with melted butter. Brush both sides of potato skins with the mixture, then sprinkle with salt, garlic powder, and pepper. Place skins cut-side down on a baking sheet and bake for 10 minutes. Flip and bake for another 5 minutes until edges are crisp.
4. Add toppings and finish baking
   Remove from oven and fill each skin with shredded cheese and crumbled bacon. Return to oven and bake for 2-3 minutes until cheese is melted and bubbly.
5. Garnish and serve
   Top each potato skin with a small dollop of sour cream, sprinkle with chives and green onions. Add jalapeños if desired. Serve immediately while hot and crispy.