CRISPY BAKED POTATO SKINS

If you are somebody who loves food, that appreciation probably didn’t come about out of nowhere. I can attest to that. Was I cooking up amazing dishes at the age of 15, a culinary prodigy in the works,? Oh hell no! My biggest accomplishment was making Kraft macaroni and cheese the perfect way without overcooking those little seven and a half minute elbow noodles. What I am referring to is when you went out and you ordered food in a restaurant and whether it was something simple or something complex, the comfort of that dish has stayed with you through the years.
Now, loving something from afar like actually putting in the time and energy making them in your own kitchen are two different things. Life is busy, we are all busy, no one has time to make Crispy Baked Potato Skins on a Saturday afternoon, right? Wrong. Wrong. Wrong.  Get your Game Day face on and let’s do this!!!!!

Ingredients

• 6 large russet potatoes , rinsed
• 2 tbl olive oil
• 3 tbl butter , melted
• 6 slices bacon , cooked crispy and diced
• 8 oz shredded cheddar cheese
• 4 green onions , diced
• Salt and Pepper to taste
• *sour cream for serving - optional but recommended

Instructions

1. Traditional Oven Cooking Instructions
2. Preheat oven to 400 degrees.
3. Scrub potatoes clean and dry with a paper towel and rub the skin of the potatoes with olive oil
4. Place potatoes on a baking sheet and bake until potatoes are tender, about 45-50 minutes. Remove the pan and allow potatoes to cool until you can handle them comfortably
5. Cut potatoes in half lengthwise and using a spoon, scoop out the insides, leaving a little bit of potato in the skins.
6. Melt the butter then brush the outside of the potatoes and place potato halves face-down and return to the oven for 5 to 8 minutes.
7. ..........................

for full instruction please see : www.awickedwhisk.com

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