Loaded Baked Potato Skins
Ingredients
- 4 each russet potatoes
- 1/3 cup sour cream
- 1 tbsp snipped fresh chives
- 0.3 cup (1/2 stick) unsalted butter, melted
- 1 each -1/2 cups shredded cheddar cheese
- 5 slice bacon, cooked
Instructions
- 1
Preheat the oven to 400F.
- 2
Bake the potatoes for 1 hour.
- 3
Let the potatoes cool down enough so that you can touch them.
- 4
As the potatoes are baking, make the sour cream dip by mixing the sour cream and the chives.
- 5
Place the mixture in a covered container in your refrigerator.
- 6
When the potatoes are cool enough to handle, make 2 lengthwise cuts through each potato, resulting in three 1/2 to 3/4 inch slices.
- 7
Discard the middle slices or save them for a separate dish of mashed potatoes.
- 8
This will leave you with two potato skins per potato.
- 9
With a spoon, scoop out some of the potato from each skin, being sure to leave about 1/4 inch of potato inside of the skin.
- 10
Brush the entire surface of each potato skin, inside and out, with the melted butter.
- 11
Place the skins on a cookie sheet, cut side up, and broil them for 6-8 minutes or until the edges begin to turn dark brown.
- 12
Sprinkle 2-3 tablespoons of cheddar cheese into each skin.
- 13
Crumble the cooked bacon and sprinkle 1-2 teaspoons of the bacon pieces onto the cheese.
- 14
Broil the skins for 2 more minutes or until the cheese is thoroughly melted.
- 15
Serve hot, arranged on a plate surrounding a small bowl of the sour cream dip.