Who doesn’t love crispy potato skins loaded with shredded cheese and crumbled bacon? When you add dollops of tangy sour cream, you have the makings of a tantalizing dish.
Prep Time:5 minutes
Cook Time:1 hour 5 min
Total Time:1 hour 10 minutes
5 lb bag of Russet Potatoes
2 tablespoons of Olive Oil
2 tablespoons Butter
1 lb cooked bacon
2 cups shredded cheddar cheese
sour cream for topping
Preheat the oven to 400 degrees. Scrub potatoes clean. Pierce each potato with a fork and rub them with olive oil. Sprinkle kosher salt on all sides of the potatoes. Bake for 40 to 50 minutes according to the size of the potatoes. When the skins are crisp and the flesh is tender remove from the oven and let cool.
Cut the potato lengthwise and carefully scoop out the flesh using it for another use later. Leave around 1/4 of an inch of flesh on the skin.
Melt the butter and brush on both sides of the potatoes. Add the potatoes skin side up on a cookie sheet and bake for 8 minutes. Using tongs, turn the potato skins over and return to the oven. Bake for another 5 minutes until potatoes are crisp and browned.
Remove from the oven, sprinkle with grated cheese and crumbled bacon. Return to the oven and bake until the cheese is melted.
Add a dollop of sour cream and chopped chives. Serve Immediately.
Choose small to medium russet potatoes. The 5-pound bags tend to be smaller potatoes.
Potato Skins can be made ahead of time. Prepare above as directed. Freeze and when ready to serve, thaw for at least one hour. Heat the oven to 350 degrees and reheat for 10 minutes.