Roxy
Starter
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.
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.
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