Thursday, February 10, 2011

Potato Skins

These are my favorite. They're basically bacon transporters. That's all I'm gonna say.



Bacon & Cheese Potato Skins
4 potatoes, baked
4 slices of bacon, cooked and crumbled
1/2 cup of shredded cheese (I used cheddar jack)
2 tbsp of butter, melted
Sour cream
Chives

Preheat the oven to 350'. Cut the potatoes in half and scoop out the flesh. You won't need the flesh, only the skins, so do with it what you may.

On a foil-lined baking sheet, arrange the potato skins. Brush the melted butter over the skins and bake for 15 minutes or until the skins are crispy and golden.

When the skins are done, top them with the shredded cheese and bacon, returning them to the oven until the cheese has melted.

Top each potato skin with a dollop of sour cream and chives to serve.

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