Cheesy Potato Skins with Bacon
6 russet potatoes
10-12 slices bacon, cooked & chopped...
2 cups shredded cheddar or colby cheese
1 cup butter, melted
scallions (green onions), chopped
sour cream or ranch dressing
Preheat oven to 425 degrees. Wash & dry potatoes, pierce with fork. Rub olive oil all over the potato and sprinkle with course salt. Bake in the oven for about an hour or until potatoes are tender when pierced with a fork. Remove from oven and allow to cool for about 10-15 minutes.
Cut the potatoes in half lengthwise and scoop out potato into a large bowl. Don't scrape too deep as you want to leave some potato in the shell. Next, line a baking sheet with parchment paper and place potato skins onto baking sheet with the open side face down. Brush entire skin with melted butter and put back in the oven to bake for another 15 minutes or so.
You want the skins to be crispy. After about 15 minutes of baking, turn the skins over and fill with cheese and bacon. Then bake for another 5 or 10 minutes until cheese is melted and bubbly. Remove and sprinkle with scallions and more bacon bits and then top with sour cream or ranch dressing or whatever you like.
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