Prep 15 mins
Cook 1 hr 15 mins
Another recipe I have yet to try but thought I would post just the same. The recipe has the added benefit of providing you with leftover baked potato ready for mashing or to use in another dish.
- 4 medium russet potatoes
- 1⁄3 cup sour cream
- 1 tablespoon snipped fresh chives
- 1⁄4 cup butter, melted
- 1 1⁄2 cups shredded cheddar cheese
- 5 slices bacon, cooked
- Preheat the oven to 400 degrees F. Bake the potatoes for 1 hour. Let the potatoes cool down enough so that you can touch them.
- As the potatoes are baking, make the sour cream dip by mixing the sour cream with the chives. Place the mixture in a covered container in your refrigerator.
- When the potatoes are cool enough to handle, make 2 length-wise cuts through each potato, resulting in three 1/2- to 3/4-inch slices. Discard the middle slice or save them for a separate dish of mashed potatoes. This will leave you with two potato skins per potato.
- With a spoon, scoop some of the potato out of each skin, being sure to leave about 1/4 inch of potato inside of the skin.
- Brush the entire surface of each potato skin, inside and outside, with the melted butter.
- Place the skins on a cookie sheet, cut side up, and broil them for 6 to 8 minutes or until the edges begin to turn dark brown.
- Sprinkle 2 to 3 tablespoons of Cheddar cheese into each skin.
- Crumble the cooked bacon and sprinkle 1 to 2 teaspoons of the bacon pieces onto the cheese.
- Broil the skins for 2 more minutes or until the cheese is thoroughly melted. Serve hot, arranged on a plate surrounding a small bowl of the sour cream dip.
Top Secret Recipes are exactly the same as served in restaurants. We have these potato skins often, they are delicious.
Thank you! This is exactly what we were looking for! Although we use microwaved potatoes...they're soft when you start, but when the broiling starts they crisp up!
What's not to love? Potatoes, cheese and bacon, how delicious!!