Wednesday, February 8, 2012

Luscious Potato Skins

My son-in-law Josh loves when I make potato skins.  He often asks me to make them. 

6 Russet potatoes
2 cups shredded cheddar cheese
16 slices bacon, cooked
1 cup sour cream
1/4 cup minced chives
  1. Bake russets wrapped in foil in 425 degree oven for 1 to 1 1/2 hours or until cooked through. 
  2. Remove foil.
  3. Cut russets in half lengthwise and scoop out potato filling, leaving 1/4 inch of potato remaining.
  4. Sprinkle 2 tablespoons cheese into each half.
  5. Crumble bacon into bits and sprinkle 1 teaspoon on top.
  6. Place on cookie sheet and put back in oven 350 degrees for 5 minutes or until cheese melts.
  7. Dollop 1 tablespoon sour cream and 1 teaspoon chives on each potato skin.
Serve immediately.     

Makes 12 potato skins                                     

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