3 ounce bag of real bacon bits
4 russett potatoes, scrubbed clean
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
4 green onions, sliced
Preheat oven to 400 degrees. Rub potatoes liberally with crisco and place directly on oven rack and bake for 45 minutes to 1 hour, until the potatoes are fork tender. Slice the potatoes in half lengthwise. With a melon baller or spoon, scrape out the inner flesh of the potatoes, leaving a small margin of potato in the skins. Brush both sides of the potato skins with canola oil. Salt both sides liberally. Place the skins cut-side-down on a baking sheet and return to the oven. Bake for 7 minutes, then flip and bake for 7 minutes more.
Sprinkle the cheese into the skins, then sprinkle with bacon and return to oven just until cheese melts, about 3 minutes. Just before serving, spoon sour cream into each skin and sprinkle with green onions.