Spicy Loaded Potato Skins

1.Preheat your oven to 400°F (200°C).

2.Wash the russet potatoes thoroughly and pat them dry. Prick each potato several times with a fork to allow steam to escape during baking.

3.Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until they are tender when pierced with a fork.

4.Once the potatoes are done, remove them from the oven and let them cool for about 10 minutes until they are manageable to handle.

5.Slice each potato in half lengthwise and scoop out some of the flesh, leaving about 1/4 inch of potato around the skin to create a sturdy shell.

6.Brush the insides of the potato skins with olive oil and season with garlic powder, onion powder, smoked paprika, salt, and pepper.

7.Place the potato skins on a baking sheet, cut side up, and return them to the oven. Bake for an additional 10-15 minutes, or until the edges are crispy and golden brown.

8.Remove the potato skins from the oven and sprinkle them generously with shredded cheddar cheese, crumbled bacon, and sliced jalapeños.

9.Return the loaded potato skins to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.

10.Once done, remove from the oven and let them cool slightly. Top with sour cream and sliced green onions before serving.