Loaded Potato Skins

You’ll Need:

6 small Russett potatoes
canola oil
2 tbsp. butter
1 c. cheddar cheese
1/4 Real bacon bits
sliced green onions (optional)
sour cream (optional)

How To:

Thoroughly scrub the potatoes. Let dry, and preheat the oven to 400F.

Rub canola oil on the outside of the potatoes to assure maximum crispiness.  Bake in preheated oven for approximately 15 minutes.

Let potatoes cool and slice them in half lengthwise. Use a spoon or melon ball scoop to scoop out the insides. Leave a little around the edges to assure that the skins have some support, and that the potatoes have some potato in them.  Discard the innards or save them for later – your choice.

Mix butter and canola oil together in a bowl and brush over the potatoes, inside and out.  Return to oven 3-5 minutes, depending on how crispy you like your potato skins.

Remove potato skins from over and sprinkle with cheese and bacon bits.  Return to the oven just long enough to melt the cheese.

Remove from oven and top with a dollop of sour cream and a sprinkle of green onions. Serve hot!

Makes: 6 servings
Prep Time: 10 minutes
Chill Time: n/a
Cook Time: 25 minutes
Calories: 293

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