From http://www.simplecomfortfood.com/2009/07/18/loaded-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
- Preheat oven to 400 degrees.
- Poke the top of each potato with a fork and place on a baking sheet.
- Cook potatoes in the oven for 1 hour.
- Cook bacon until crispy. Crumble and set aside.
- Prepare sour cream topping with sour cream and half the chives. Refrigerate.
- Once potatoes are cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.
- Once cooled, use a sharp bread knife to cut lengthwise into three long segments. Discard the middle slice.
- With a small spoon, carefully scoop out about 70 percent of the potato, leaving some in the boat
- Melt butter in the microwave
- Heat broiler to high
- Brush butter on the inside and outside of each potato skin and place them back onto the baking sheet.
- Season the inside of each skin with salt and pepper.
- Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.
- Remove and place generous amounts of cheddar cheese into each skin, topping with bacon pieces.
- Place skins back under the broiler for about 3-4 minutes until the cheese is nice and bubbly
- Add remaining chives over the top of the skins
- Put a dollop of the sour cream and chive mixture on top.
- Serve.