Potato Skins

[Roxy15]

Potato Skins:

 

3 Large Potatoes

1/2 lb. Bacon

1 Pkg. Shredded Cheese

Sour Cream And Chives

 

Wrap potatoes in aluminum foil and bake at 350 degrees for an hour.

 

***Or microwave potatoes.

 

Once the potatoes are tender, let them cool for 10 minutes. Once they are cool enough to handle, slice them in half. Scoop out a good majority of the potato leaving only a 1/4 inch from the shell and set aside. In a frying pan, cook the bacon until brown. Drain and place the bacon on a paper towel. Once the bacon has cooled, chop it up into little bits and pieces. Place the potato skins on a baking sheet and top with bacon and then the cheese. Bake at 375 degrees for approximately 20 minutes or until the cheese has melted. Put the sour cream in a small bowl and sprinkle with chives. Spoon on potatoes.

 

***You can Deep Fry the skins once they are hollowed out. Just long enough to get golden brown then use the oven to melt everything together.

 

***Be careful not to scoop too much from the bottom or the potato skin will tear.