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.

For example, to this day, if I go out to eat and loaded potato skins are on the menu as an appetizer, I don’t care what else gets ordered, you had better believe those potato skins are coming to my table in eight minutes. I love loaded potato skins. They are my favorite, they will always be my first choice and if I could somehow eat them everyday and not be eight hundred pounds by the end of the week, I probably would. So how happy am I that I can now have Crispy Baked Potato Skins any time I want… and even in under 30 minutes!!

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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