Potato Skins
Ok, so this isn't my traditional idea of dinner, but this particular night we were watching football, and since we have pledged to avoid going out to eat this month, I decided I would try making one of our restaurant favorites. Delicious, simple, calorie packed potato skins. This recipe serves 2.
2 Russet potatoes
Olive oil
Salt
Cheddar cheese
Bacon, crumbled (I used about 4 slices)
Chives
Preheat oven to 400 degrees. Scrub the potatoes to remove any dirt. Bake the potatoes for about 45 minutes. Remove from the oven and allow to cool. After the potatoes have cooled, slice then in half, then in half again. Using a spoon, remove the center, leaving about 1/4 inch of potato left on the skin. Brush the potato slices with olive oil, season with salt. Broil the potatoes for about 10 minutes or so, keep a very close eye on them, they will burn quickly, remove them when the edges begin to brown. Top with cheese and bacon. Return to the oven, leaving them under the broiler just long enough for the cheese to melt. Top with chives before serving, serve with sour cream. Enjoy!
2 Russet potatoes
Olive oil
Salt
Cheddar cheese
Bacon, crumbled (I used about 4 slices)
Chives
Preheat oven to 400 degrees. Scrub the potatoes to remove any dirt. Bake the potatoes for about 45 minutes. Remove from the oven and allow to cool. After the potatoes have cooled, slice then in half, then in half again. Using a spoon, remove the center, leaving about 1/4 inch of potato left on the skin. Brush the potato slices with olive oil, season with salt. Broil the potatoes for about 10 minutes or so, keep a very close eye on them, they will burn quickly, remove them when the edges begin to brown. Top with cheese and bacon. Return to the oven, leaving them under the broiler just long enough for the cheese to melt. Top with chives before serving, serve with sour cream. Enjoy!
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