Stuffed Potato Skins

Stuffed Potato Skins
Stuffed Potato Skins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    (3-inch-long) russet potatoes(about 2 1/4 pounds), scrubbed and thoroughly dried

  • 2

    tablespoons unsalted butter (1/4 stick), melted

  • Kosher salt

  • Freshly ground black pepper

  • 2

    cups shredded sharp cheddar cheese (about 4 ounces)

  • 5 to 6

    slices cooked, crumbled bacon

  • 1/3

    cup sour cream

  • 2

    tablespoons finely chopped fresh chives

Directions

Pierce each potato 10-15 times with a fork. Place the potatoes directly on the oven rack and bake until a knife can easily pierces the potatoes, about 50 minutes. Transfer the potatoes to a wire rack until cool enough to handle. Change the oven to broil. With a sharp knife, slice each potato in half lengthwise. With a spoon, scoop out the centers, leaving about 1/4 inch intact. You can keep the centers for other things such as mashed potatoes. Brush the insides and outsides with salt and pepper. Evenly space the potato halves face-down on a baking sheet and broil for about 3 minutes. Flip the potatoes and broil until the top edges just start to brown, about 2 to 3 minutes more. Fill each skin with cheese and crumbled bacon. Place under the broiler until for about 5 minutes until the cheese is melted . Remove from the broiler and top each with 1 teaspoon of the sour cream and a sprinkling of the chives. Serve immediately.

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