6 Russet Potatoes
3 Tablespoons Canola Oil, divided
2 Tablespoons Butter
Bacon, cooked & chopped
Thoroughly wash your potatoes. Set them on paper towels and allow them to dry.
Preheat the oven to 400 degrees F.
Place the potatoes on a baking sheet and rub the skins with 1.5 Tablespoons Canola Oil. Bake for 30-45 minutes, until potatoes are tender. Place on a cooling rack.
When cool enough to handle, slice the potatoes lengthwise. Carefully scoop out the insides (I use the long end of the teaspoon from this set, works great!). I only leave a very thin layer of potato, some people prefer to leave a little more. You do you!
Melt the butter with the other 1.5 tablespoons of canola oil. Brush the insides of the potatoes with this mixture, then flip over and brush the skins. Sprinkle with salt.
Bake for about 6 more minutes, until skin is crispy. Flip potatoes over, sprinkle with salt and bake another 5 minutes until edges of the potatoes begin to brown.
Fill each potato skin with about 1 Tablespoon of pimento cheese. Top with bacon. Bake another 5-6 minutes, until cheese is bubbly.
Serve immediately, with sour cream, if desired.