Potato Skins
These crispy, cheese filled potato skins are a first-rate appetizer; top with bacon bits, sour cream, and chives. Enjoy them on your First Night Eve or any other time an appetizer is on the menu.
Ingredients
- 8 large potatoes
- olive oil
- salt (to taste)
- 1/2 cup bacon crumbles
- 1 cup shredded cheddar cheese
- sour cream
- green onions or chives (chopped)
Instructions
- Preheat oven to 400 degrees.
- Wash potatoes. Prick them 5 or 6 times with a fork. Wrap in aluminum foil
- Bake potatoes in oven for about 1 hour or until they are soft.
- Remove potatoes from foil for a quicker cool, cut in half.
- Allow to cool for a few minutes then carefully scoop out the centers of the potatoes, leaving just a little “meat” of the potato, about 1/4 inch, left. (Set aside potato insides for another time)
- Brush olive oil on the outsides and insides of each potato skin.
- Sprinkle both sides with salt.
- Increase oven temperature to 450 degrees.
- Place potatoes on a baking sheet and bake for 10 minutes.
- Flip each potato over and bake for another 10 minutes.
- Put potatoes skin side down on baking sheet and load each potato skin with cheese and bacon bits.
- Bake for about 3 minutes or until cheese is golden and bubbly.
- Serve with sour cream and green onions or chives.