Loaded Potato Skins

[Roxy]

Loaded Potato Skins:

 

4 Large Potatoes, Washed

4 T. Olive Oil

4 T. Thinly Sliced Scallions

8 T. Cheddar and/or Monterey Jack Cheese

4 Slices Bacon, Cooked and Crumbled

16-oz. Carton Sour Cream

 

Preheat oven to 400 degrees. Pierce potatoes with a knife and bake 45 minutes, or until tender. Cool.

 

Cut potatoes in half lengthwise and scoop potato out, leaving a 1/4" of potato on the skin.

 

Halve potatoes again then brush the inside of the potatoes with Olive Oil and sprinkle with salt. Place under broiler for about 5 minutes or until light brown.

 

Fill skins with cheese, scallions and bacon. Broil until cheese melts and serve with sour cream.