Loaded Potato Skins
Share
Loaded Potato Skins
Category
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
Ingredients
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.
Recipe Note
Enjoy your favorite topping on these potato skins (ideas like ground taco meat, pickled jalapenos etc). Great for tailgating and game day snacks. Save the scooped-out potato for another recipe. For more heat, substitute a spicy-infused olive oil.