Loaded Skins

Name: Loaded Skins
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 8 skins, 2 serving(s)
Ingredients: 4 medium russet potatoes; 2 tablespoons butter; 1 dash salt; 1 dash pepper; 4 slices bacon, cooked and crumbled; 8 ounces shredded cheddar cheese (medium or sharp); sour cream; 4 green onions, sliced

Submitted by Air Force Mama

"Adapted from Center Cut Cook"

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Ready In:: 1hr 20mins
Ingredients:: 8
Yields:: 8 skins
Serves:: 2

ingredients

4 medium russet potatoes
2 tablespoons butter
1 dash salt
1 dash pepper
4 slices bacon, cooked and crumbled
8 ounces shredded cheddar cheese (medium or sharp)
sour cream
4 green onions, sliced

directions

Start with 4 medium sized potatoes and prepare them for baking. Make sure to scrub the potatoes really well before popping them in the oven and poke a couple of holes using a fork. If you’d like to take a shortcut, you can always microwave the potatoes (time varies quite a bit from one microwave to another).
Once cool, make two cuts down the potato lengthwise so that you are left with three pieces. Discard the middle slice of the potato (or save for other use) so that you are left with just the ends of each potato. Using a spoon, lightly scrape some of the pulp out of each potato skin so that you have only about 1/4 inch of the potato left.
Heat your broiler to high.
In the microwave, melt 2 tablespoons of butter and brush both sides of the potato skin. Lightly salt and pepper the potato skin and place in the broiler for 8 minutes, flipping the potatoes once after four minutes so that each side of the potato is able to crisp up.
Take the potato skins out of the broiler and top with shredded cheddar and crumbled bacon.
Place the potato skins back in the broiler for another 2-4 minutes, or until the cheese has melted.
Top with fresh cut chives and sour cream.