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.
Welcome to Home Ec @ Home
Hi, I'm Faith, a former Family and Consumer Science teacher turned work at home Mom blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures.
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