Loaded Potato Skins
Loaded Potato Skins
Potatoes, Pastas and Grains
Ingredients
- 6 medium Russet potatoes, scrubbed
- Fustini's Chipotle olive oil
- Kosher salt and freshly ground black pepper
- 10 oz cooked bacon
- 8 oz shredded cheddar cheese
- 1 1/2 cup sour cream
- 2-3 tablespoons Fustini's Jalapeño Lime balsamic
- 2 green onion, sliced
Directions
- Preheat the oven to 400 degrees f. Line a baking sheet with parchment paper. Poke holes into the potatoes with a fork and place them on the baking pan. Bake for 1 hour until fork tender. Allow to cool slightly. Once cool enough to touch, slice each potato in half lengthwise and scoop out most of the potato, leaving a 1/4" rim around the skin. Brush and drizzle olive oil all over the inside and outside of the potato skin. Bake skins for 10 minutes.
- Brush on more olive oil all around the skins. Add cheese, bacon, and salt, and bake for 10-15 minutes more until the cheese is melted. Meanwhile, in a medium bowl, combine the sour cream and balsamic. Mix well.
- To serve, top with sour cream mixture and garnish with green onions.
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