Baked Potato Skins

By Shivani

Ingredients

• Toppings:
• 6 large baking potato
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 c Cheddar cheese, Swiss or Asiago cheese
• 8 slices bacon, cooked and crumbled
• 4 plum tomatoes, chopped
• 3 green onions, chopped
• 1/2 c chopped oil packed sun dried tomatoes
• 1/2 c pesto or chopped pitted olives
• 1/2 c light sour cream

Preparation

Step 1

Scrub potatoes; prick several times with fork. Bake in 450°F (230°C) oven until tender, about 1 hour. Let stand until cool enough to handle. (Make-ahead: Let cool completely; refrigerate in airtight container for up to 2 days.)

Cut lengthwise in half; scoop out flesh, leaving 1/2-inch (1 cm) thick walls (reserve flesh for another use, such as soup or mashed potatoes). Cut each half lengthwise in half. Arrange, cut side up, on rimmed baking sheet; sprinkle with salt and pepper, then cheese. Bake in 450°F (230°C) oven until cheese is melted, about 10 minutes.

Toppings: Place bacon, plum tomatoes, onions, sun-dried tomatoes, pesto and sour cream in separate small bowls for guests to sprinkle onto potato skins.