Crispy Potato skins

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INGREDIENTS:
6 small to medium Russet Potatoes
1 ½ tablespoons canola oil or olive oil
sea salt
3 tablespoons butter
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ cup finely shredded cheddar
½ cup finely shredded Monterey Jack
4 slices crispy cooked bacon chopped
1 green onion finely sliced
sour cream (optional)
INSTRUCTIONS:
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