Sloane's Potato Skins


    • 6 small to medium sized russet potatoes, rinsed clean
    • 8 oz of sharp cheddar cheese, shredded
    • 8 slices of smoked, thick cut bacon, cooked and crumbled
    • 1/2 stick of unsalted butter
    • 6 tbsp sour cream, optional
    • 2 tbsp of chopped chives, optional
    • Salt to taste
    • Pepper to taste
    1. Preheat oven to 400 degrees.
    2. Poke the top of each potato with a fork and place on a baking sheet.
    3. Cook potatoes in the oven for 1 hour.
    4. Cook bacon until crispy. Crumble and set aside.
    5. Prepare sour cream topping with sour cream and half the chives. Refrigerate.
    6. Once potatoes are cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.
    7. Once cooled, use a sharp bread knife to cut lengthwise into three long segments. Discard the middle slice.
    8. With a small spoon, carefully scoop out about 70 percent of the potato, leaving some in the boat
    9. Melt butter in the microwave
    10. Heat broiler to high
    11. Brush butter on the inside and outside of each potato skin and place them back onto the baking sheet.
    12. Season the inside of each skin with salt and pepper.
    13. Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.
    14. Remove and place generous amounts of cheddar cheese into each skin, topping with bacon pieces.
    15. Place skins back under the broiler for about 3-4 minutes until the cheese is nice and bubbly
    16. Add remaining chives over the top of the skins
    17. Put a dollop of the sour cream and chive mixture on top.
    18. Serve.