Potato Skins Recipe

Time1h 15m

Serves4

Topped with 2 kinds of cheese & bacon. Served with salsa ranch.

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Ingredients

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1
Prepare the Potatoes
Preheat your oven to 400°F (200°C). Wash and scrub the russet potatoes thoroughly. Pat them dry with a paper towel.
2
Bake the Potatoes
Prick each potato a few times with a fork, then rub them with olive oil and sprinkle with salt. Place them directly on the oven rack and bake for 45-60 minutes, or until tender.
3
Prepare the Bacon
While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and drain on paper towels. Once cooled, crumble the bacon into small pieces.
4
Scoop and Season
Once the potatoes are baked, allow them to cool slightly. Cut each potato in half lengthwise and scoop out some of the flesh, leaving about 1/4 inch of potato on the skin. Brush the insides with olive oil and season with salt and black pepper.
5
Add Cheese and Bacon
Sprinkle the cheddar and Monterey Jack cheese evenly into each potato skin, followed by the crumbled bacon.
6
Final Bake
Place the filled potato skins on a baking sheet and return them to the oven. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
7
Serve
Remove from the oven and let cool slightly before serving. Serve warm with salsa and sour cream on the side.