Loaded Potato Skins

By gstark

Ingredients

• 4 medium russet potatoes
• 2 tablespoons butter
• A dash each of salt and pepper
• 4 bacon strips cooked and crumbled
• 8 ounces shredded cheddar (medium or sharp)
• Sour cream
• 4 green onions sliced

Details

Servings 1
Preparation time 10mins
Cooking time 80mins
Adapted from centercutcook.com

Preparation

Step 1

Start with 4 medium sized potatoes and prepare them for baking. Make sure to scrub the potatoes really well before popping them in the oven and poke a couple of holes using a fork. If you’d like to take a shortcut, you can always microwave the potatoes (time varies quite a bit from one microwave to another).
Once cool, make two cuts down the potato lengthwise so that you are left with three pieces. Discard the middle slice of the potato (or save for other use) so that you are left with just the ends of each potato. Using a spoon, lightly scrape some of the pulp out of each potato skin so that you have only about 1/4 inch of the potato left.
Heat your broiler to high.
In the microwave, melt 2 tablespoons of butter and brush both sides of the potato skin. Lightly salt and pepper the potato skin and place in the broiler for 8 minutes, flipping the potatoes once after four minutes so that each side of the potato is able to crisp up.
Take the potato skins out of the broiler and top with shredded cheddar and crumbled bacon.
Place the potato skins back in the broiler for another 2-4 minutes, or until the cheese has melted.
Top with fresh cut chives and sour cream.