Bacon Cheddar Potato Skins with Fresh Chives
With football season right around the corner, you may be on the lookout for a crowd pleasing snack or appetizer. Try these budget-friendly baked potato skins! With the freshest of tantalizing ingredients, these are sure to be a touchdown in keeping all of your fans satisfied!
Ingredients
- 6 potatoes (russet or baking)
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons butter
- 2 tablespoons sour cream
- 1 cup shredded cheese, divided
- 8 slices bacon
- 3 tablespoons fresh chives, chopped
- 12 dollops of additional sour cream, for topping
Instructions
- Pre-heat oven to 400 degress (F).
- Scrub potatoes.
- Using a fork, evenly puncture holes along the surface of each potato.
- Bake for about 35 minutes, or until centers are tender when tested with a knife.
- Meanwhile, place bacon slices in a large frying pan. Fry until crispy, then lay flat on a plate over paper towels to allow grease to drain.
- Chop chives into small rings.
- Remove potatoes from oven, and allow to cool for 15 minutes.
- Cut each potato in half.
- Carefully remove centers of potatoes, place skins on a large baking sheet, and centers in a medium mixing bowl.
- Add butter, salt, pepper, and sour cream to potato centers. Fluff together until combined.
- Evenly distribute filling mixture into potato skins, and sprinkle 1 1/2 cups shredded cheese over tops of potatoes.
- Place back in oven, and bake for about 5 to 7 minutes, or until cheese has begun to melt.
- Remove from oven. Crumble bacon over tops of potatoes, then sprinkle all with remaining 1/2 cup cheese.
- Bake for about another 10 minutes, or until desired crunchiness of skins has been reached, and cheese is melted and golden brown.
- Remove from oven, and allow to cool for about 5 to 7 mintues.
- Add a dollop of sour cream to each, then top with fresh chopped chives.
- Arrange on a large plate, surrounding your favorite dip, and enjoy!
