Potato skins are a popular choice for a snack during the big game or an easy casual lunch or supper served with a green salad. You can make them earlier in the day, refrigerate, then reheat and add sour cream and chives right before serving.
Potato Skins
Ingredients
- 8 medium russet potatoes, unpeeled
- 1 tablespoon sunflower oil
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon butter, melted
- 1 cup shredded cheddar cheese do not use pre-shredded cheddar cheese, it will not melt easily. Shred your own cheese from a block of cheese.
- 8 slices bacon, cooked crisp and coarsely chopped
- 1 cup sour cream
- 3 tablespoons snipped fresh chives
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Prick potatoes all over with fork. Rub oil over potatoes, sprinkle with salt and pepper. Place on a 13'x9" baking pan. Bake 1 hour or until fork tender. Remove from oven and allow to cool enough to handle. Reduce oven temperature to 350 degrees Fahrenheit.
- Cut potatoes in half lengthwise. Cut small slice off bottom of each potato half so that they lay flat. Scoop out soft middles of potato skins; reserve for another use.
- Place potato halves, skin sides up, in baking pan; brush potato skins with butter.
- Bake 20 – 25 minutes or until skins are crisp. Turn potato skins over; top with cheese and bacon. Bake 5 minutes or until cheese is melted. Cool slightly. Top with sour cream and chives just before serving.
