Classic pub food in your own home! Cheesy, bacon stuffed crispy potato skins smothered with sour cream and dotted with green onions.
|6||Small to medium sized russet (baking) potatoes|
|Salt and pepper|
|1 cup||(250 mL) Grated Cheddar cheese|
|12||Slices Schneiders® Bacon, cooked, chopped|
|1 cup||(250 mL) Sour cream|
|2||Green onions, sliced|
|Red chili flakes|
PREHEAT oven to 400°F (200°C).
SCRUB potatoes and pat dry. Place on baking sheet and bake in preheated oven for 1 hour or until potatoes are tender. Remove from oven and cool slightly. Cut potatoes in half lengthwise and carefully scoop out the insides leaving about ¼-inch (5 mm) of potato on the interior skin.
INCREASE oven temperature to 450°F (230°C).
BRUSH oil on potato skins, inside and out. Season inside with salt and pepper and place on baking sheet. Bake 10 minutes on one side, turn over and continue to bake for 10 minutes. Remove and fill with cheese and bacon. Return to oven and bake for 2-4 minutes or until cheese has melted.
SERVE topped with sour cream, chilies and green onions. Serve hot.
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