Potato Skins

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.  

Ingredients:

9 russet potatoes
bacon, cooked and crumbled
olive oil
butter
salt
shredded cheese

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.