Baked Potato Skins

6 small to medium sized russet baking potatoes
Olive oil
Montreal Steak Seasoning
Canola oil
salt
pepper
6 strips of bacon
1 cup grated cheddar cheese
1/2 cup sour cream
2 green onions, thinly sliced, including the greens of the onions

Scrub the potatoes clean, place each potato on a square of foil, pour a small amount olive oil on each potato, sprinkle with Montreal Steak Seasoning, wrap each potato in the foil and place and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed.

While the potatoes are cooking, cook the bacon strips in a frying pan until crisp. Drain on paper towels. Let cool. Crumble.

Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin.

Increase the heat of the oven to 450°F. Brush or rub canola oil (or another high smoke point oil, olive oil won't work) all over the potato skins, outside and in. Sprinkle with salt. Place on a baking rack in a roasting pan (don't use a cookie sheet, it will warp from the high heat, use a roasting pan or broiler pan).

Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle.

Arrange the potato skins skin-side down on the roasting pan or rack. Sprinkle the insides with black pepper, cheddar cheese, and crumbled bacon. Return to the oven. Broil for an additional 2-3 minutes, or until the cheese is bubbly. Remove from the oven. Using tongs to place the potatoes on a serving plate. Top with a dollop of sour cream on each skin, sprinkle with green onions. Serve.