The Hangover Potato Skin

By MooK

Ingredients

• 6 small to medium sized russet potatoes, rinsed clean
• 8 oz of sharp cheddar cheese, shredded
• 8 slices of smoked, thick cut bacon, cooked and crumbled
• 1/2 stick of unsalted butter
• 1 tbsp olive oil
• Salt to taste
• Pepper to taste
• 1/2 lb ground chuck, cooked
• Caramelized onions
• 1 egg, cooked over easy (per potato skin)
• 2 tbsp crushed pretzels

Preparation

Step 1

Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.

Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise, into three segments of one potato, long slices. So each potato will yield two skins, right?

Continue this cutting process with the rest of the potatoes. You should then have 12 skins. With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.

Next, melt your butter and olive oil in the microwave. Get your broiler heated to high. Brush the butter and oil mixture on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.

Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter. Remove, and place generous amounts of cheddar cheese, and ground beef into each skin, topping with bacon pieces. Place these back under the broiler for about 3-4 minutes until the cheese is nice and bubbly. Carefully remove from the oven, and get ready.

Next, add the caramelized onions and top with the cooked egg. Sprinkle a bit of crushed pretzels on top of the egg