May 23 2012
6 small to medium-sized russet baking potatoes $1.26
4 tablespoons canola oil, divided $0.12
Kosher salt $0.01
Freshly ground pepper $0.01
6 strips of bacon $1.80
1/2 cup grated cheddar cheese $0.63
1/2 cup sour cream $0.30
2 green onions, thinly sliced $0.14
Total Cost $4.27
Cost per serving $0.71
1.) Preheat oven to 400 degrees Fahrenheit. Scrub and thoroughly dry the potatoes.
2.) Rub the potatoes all over with canola oil and place them in the preheated oven. Bake for an hour, or until the potatoes are for-tender, and then remove from oven. Allow to cool completely.
3.) While the potatoes are cooking, fry the bacon strips over medium-low heat for about 10 minutes, or until they are brown and crisp. Remove from pan and drain on paper towels. Allow to cool completely and then crumble.
4.) When potatoes are cool enough to handle, cut them in half horizontally. Using a spoon, carefully scoop out the insides of the potato, leaving a small edge of potato (about 1/4 inch) around the whole skin and the bottom.
5.) Turn the oven to 450 degrees Fahrenheit. Brush canola oil all over the potato skins, inside and out, and sprinkle with salt. Place on a baking sheet, skin-side down, and cook in the preheated oven for 10 minutes. Take them out of the oven, flip over to other side and cook in the oven for 10 more minutes. Remove from oven and let them cool enough to handle them.
6.) Preheat broiler.
7.) Arrange the potatoes, again skin-side down, on the baking sheet. Sprinkle the insides with black pepper, cheddar cheese, and crumbled bacon.
8.) Place in the oven and broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin, sprinkle with green onions.