Ree Drummond offers a simple recipe for baked potato skins on ThePioneerWoman.com. The recipe calls for 8 russet potatoes, butter, Cheddar cheese, bacon, green onions and sour cream. It takes about 45 minutes to cook and makes 12 skins.
Preheat an oven to 400 degrees Fahrenheit. Scrub 8 whole russet potatoes with water, set them aside, and let them dry. Using 2 tablespoons of canola oil, coat the potatoes with the oil using your hand or a paper towel. Set the potatoes on a baking sheet, and bake them for 30 to 40 minutes until the skin becomes crisp and the potatoes are soft. Remove the potatoes from the oven, and set them aside to cool.
Cut each potato in half lengthwise, and scoop out the insides while leaving some potato in the skins. Melt together 2 tablespoons each of butter and canola oil, and brush the mixture onto the entire surface of each potato. Sprinkle a light amount of salt inside each potato skin, place them face-down, and bake them for another five to eight minutes. Flip the potatoes, and bake them until the edges turn golden-brown.
Remove the skins from the oven, and add 1 1/2 cups of grated Cheddar cheese along with 8 crisp-fried slices of thickly cut bacon that have been chopped. Place the skins back in the oven for three to four minutes to melt the cheese. Top them with a dollop of sour cream and sliced green onions, and serve.