Loaded Potato Skins

Potato Express Gourmet Recipe Guide

4 large potatoes (about 1 ¼ pounds), scrubbed and thoroughly dried

1 tablespoon unsalted butter (1/8 stick), melted

Salt

Freshly ground black pepper

1 cups shredded sharp cheddar cheese (about 4 ounces)

2-3 slices cook, crumbled bacon

2 tablespoons sour cream

1 tablespoon finely chopped fresh chives

Set oven to Broil.

Cook potatoes in the microwave.

Slice each potato in half lengthwise. Using a spoon, scoop out the flesh leaving about ¼ inch intact; reserve flesh for another use. Brush insides of potatoes with melted butter, sprinkle with salt and pepper.

Flip potatoes over and brush the skins with butter, season with salt and pepper.

I probably didn't scoop out as much of the flesh as I should have, but it was hard and I was in a hurry.

Evenly space potato halves skin side up on baking sheet and broil until butter foams and starts to crisp, 2-3 minutes. (Keep a close watch so they do not burn.)

Flip potato halves over and broil until the top edges begin to brown, about 2-3 minutes more.

Evenly fill each skin with cheese and crumbled bacon. Place in oven for an additional 4-5 minutes or until cheese melts. Remove from oven and top each with a teaspoon of sour cream and sprinkling of chives. 

Now that's some attractive food.

Serve immediately.

I doubled down on the TGI Friday's vibe buy serving this with some of their spinach and artichoke dip from the freezer section.

My Rating: 4/5 "Lots of flavor here, and lots of potato-y comforting goodness. Because the flavor was so good, though, I wanted these to have more of all of the toppings. If you make these potatoes, additional hustle might be worth considering."