Potato Skins Recipe

Inspired by Traverso's

Time1h 30m

Serves4

Cheddar, muenster, and bacon with a side of sour cream

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Ingredients

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1
Preheat the Oven
Preheat your oven to 400°F (200°C).
2
Prepare the Potatoes
Scrub the russet potatoes under cold water to remove any dirt. Pat them dry with a towel.
3
Bake the Potatoes
Pierce each potato several times with a fork. Place them on a baking sheet and bake for 45-60 minutes, or until tender when pierced with a fork.
4
Cook the Bacon
While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Remove from skillet, drain on paper towels, and crumble once cooled.

5
Scoop and Prepare the Potato Skins
Once the potatoes are cool enough to handle, cut them in half lengthwise. Scoop out most of the potato flesh, leaving a thin layer to keep the skin intact.
6
Season and Oil the Skins
Brush the insides of the potato skins with olive oil and sprinkle with salt and black pepper.
7
Add Cheese and Bacon
Fill each potato skin with a mixture of cheddar cheese, muenster cheese, and crumbled bacon.

8
Bake Again
Return the filled potato skins to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
9
Serve
Remove from the oven and let cool slightly. Serve with sour cream and sprinkle with chopped chives, if desired.