Today in Bacon: [Potato Skins with Bacon and Cheese]

Monday, December 29, 2008

Trixie Belle’s Potato Skins with Bacon and Cheese-
4 large russet potatoes
1/2 to 3/4 cup medium cheddar cheese, grated
1/2 to 3/4 cup provolone cheese, grated
1 1/2 cup cooked crumbled bacon
1/2 cup chopped green onions (mostly green part)
1/2 cup sour cream
olive oil

Bake potatoes according to your favorite recipe. When they are done, remove them from the oven and cool until you can easily handle them. Cut the potatoes in half lengthwise. With a spoon, scoop out the insides of the potatoes leaving about a 1/4 of an inch of potato along the boarder (you can leave more or less potato if you like). If your potatoes aren't exactly symmetrical, cut a little slice off the bottom of each half so they will stand up on a baking sheet. Put the skins on a baking sheet and salt and pepper the inside of the skins to taste. Drizzle the inside of the skins with a bit of olive oil. Divide the cheese and bacon evenly among the hollowed out skins. Put baking sheet with skins into a 375 degree oven for 8 to 10 minutes. Once the cheese has melted, remove from oven and top the skins with sour cream and the green onions. Serving size would depend on if you had this as a starter or as a meal.

[via baconbaconbacon]


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