Potato skins = Yum. These take a little work to put together, but the effort is worth the end result. Save the potato insides for a quick potato salad later in the week. The cooked potato insides will stay good in the fridge for a couple of days until you have time to throw together a potato salad. Feel free to change up the potato skin toppings to your liking. We love them with a dolop of sour cream.
9 russet potatoes
bacon, cooked and crumbled
1. Wash and prick potatoes with a fork. Rub with a little olive oil. Bake at 400 degrees F for 45 minutes or more until tender.
2. Slice potatoes in half and scoop out insides leaving some potato around edges for stability. A grapefruit spoon works well for scooping. Save the potato insides to make potato salad later.
3. Brush outside of potatoes with olive oil and sprinkle with sea salt. Bake about 5 minutes potato side down.
4. Flip potatoes over and place a small piece of butter in each potato skin.
5. Sprinkle with sea salt, cheese, and bacon.
6. Bake another 5 minutes or until cheese is melted. Serve warm with a dollop of sour cream.
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Hi, I'm Faith, a former Family and Consumer Science (Home Economics) Teacher turned work at home Mom, bringing you family friendly, homemade recipes and homemaking tips to simplify your life. Join me on my homemaking and mothering journey.
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