Perfect Potato Skins
- Preparing Time: 30 minutes
- Total Time: 1 hour and 25 minutes
- Served Person: 4
- salt and pepper to taste
- 1/2 cup sour cream
- olive oil
- butter
- 4 russet potatoes
- 6 slices bacon, cooked and chopped
- 1 cup cheddar, jack or other cheese
- 1/2 cup chives or chopped green onions
- Carbohydrate 41.9571887507765 g
- Cholesterol 116.655125007109 mg
- Fat 47.7838387521873 g
- Fiber 3.65493739843369 g
- Protein 29.8099787505359 g
- Saturated Fat 21.5418412513616 g
- Serving Size 1 1 Serving (362g)
- Sodium 1349.17825000747 mg
- Sugar 38.3022513523428 g
- Trans Fat 3.68466750011265 g
- Calories 710 calories
Preheat oven to 400°F. Scrub and wash potatoes, then dry. Rub butter on outside of potatoes, season with salt and pepper. Place potatoes in oven directly on rack. Cook 30 minutes. Pierce potatoes several times, turn over and return to oven to bake another 30 minutes. Remove potatoes from oven, increase oven temp to 450°F. Cut potatoes in half lengthwise and scoop out potato (save for another purpose). NOTE: Depending how crispy you want the skins to be, leave about 1/8 inch to 1/4 inch of potato in skins (less potato equals crispier skins). Brush the skins with olive oil inside and out, return to oven and bake about 10 minutes each side. Season the inside of the potatoes with salt, pepper (or garlic salt or garlic pepper) and fill with cheese and bacon. Broil skins for about 2 minutes until cheese is melted as desired. Serve warm with sour cream and chives or green onions.
