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17) Loaded Potato Skins (bake and reheat, top before serving)

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 6 medium russet potatoes
  • 3 tbsp olive oil
  • 1 tsp salt
  • 8 oz shredded cheddar cheese
  • 6 slices bacon cooked and crumbled
  • 1/2 cup sour cream
  • 2 tbsp chopped chives or green onions
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 400°F. Scrub potatoes, rub with oil and salt, and bake 45–60 minutes until tender.
  2. Cool slightly, halve lengthwise, and scoop out most of the flesh, leaving a 1/4-inch shell.
  3. Brush shells with oil, return to oven 10–15 minutes until crisp.
  4. Cool, wrap and refrigerate or freeze for make-ahead storage.
  5. To serve, reheat skins at 375°F 10–12 minutes, top with cheese and bacon, bake until cheese melts, then dollop sour cream and sprinkle chives.