Loaded Crispy Potato Skins

Bake potatoes at 200°C (392°F) for 1 hour until tender. Cool slightly, then halve and scoop out most of the flesh leaving a 5mm shell.

Brush skins inside and out with oil. Bake another 10 minutes until crispy.

Cook bacon until crispy, then crumble. Fill each skin with cheese and bacon.

Broil 2–3 minutes until cheese is bubbly. Top with sour cream and sliced scallions.