TGI Friday's 'Fakeaway' Potato Skins

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4 Russet Potatoes

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1 tbsp Olive Oil

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1 tbsp Non-Dairy Butter

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0.5 cup Non-Dairy Cheddar Cheese , shredded

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0.25 cup Non-Dairy Mozzarella Cheese , shredded

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0.5 cup Bacon , fried, crumbled

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Salt

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Ground Black Pepper

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1 cup Lactose Free Sour Cream

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1 Green Onions , chopped

For The Potatoes

When potatoes are cooled:

Set your oven to 190C.
Cut each potato in half lengthwise.
Using a spoon, gently scoop out most (but not all) of the white inside from each potato. You should aim to leave about 1/4 inch in each skin. The rest of the scooped-out potato can be set aside and used for another dish.
Melt the butter and brush the insides of the potato skins. Bake them hollow-side down for about 10 minutes.
Remove the potatoes, brush the outside of the skins with butter, and gently turn them over (hollow-side up). Bake for another 15 minutes, or until the skin gets crispy and the edges start to brown.
Sprinkle the cheese and bacon over the potato skins and return then to the oven for a few minutes until melted and bubbling.
Serve with sour cream and green onion!

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