potato skins

ingredients:

4 russet potatoes, cleaned

olive oil

salt and pepper, to taste

garlic powder, to taste

8 slices of bacon, cooked and chopped

1 cup of cheddar cheese, shredded

green onions or chives, chopped

other toppings, as desired

sour cream or ranch, for dipping

supplies:

sheet pan lined with aluminum foil

knife

small spoon

directions:

preheat the oven to 400 degrees. rubbed the clean potatoes with olive oil and season generously with salt, pepper, and garlic powder. lay on a sheet pan lined with aluminum foil and bake for 50-60 minutes, or until fork tender. don’t turn your oven off. let the potatoes cool slightly for 10 minutes, or until you can handle them.

once cooled, slice the potatoes in half, so you have 8 halves. leaving a small boarder and some potato on the bottom, (refer to the picture), scoop some of the potato out of the middle of each half. be sure to leave the boarder and some potato on the bottom - the skin is flimsy and won’t hold up without it. once the middle is scooped out of all 8 halves, drizzle the insides lightly with olive oil and season with salt and pepper. put the potato skins back on the lined sheet pan, skin side up and bake for 10 minutes or until the skin is crispy.

after 10 minutes, flip the potato skins over and fill the insides with bacon, cheddar cheese, green onions/chives, and other toppings as desired. put the potatoes back in the oven for 2-3 minutes, or until the cheese is melted. serve warm with sour cream or ranch.