Recipe by Aussie mum 2_2
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
Directions See How It's Made
- 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.