In honor of the Superbowl next week, I decided to whip up a yummy batch of potato skins. I heart potato skins! The crispy skin, melt cheese, bacon, and chives make for a delicious treat for your mouth. They’re the perfect game day snack. I’ve lovingly dubbed these the “49ers Potato Skins” since I’m a NorCal girl. Next week I’ll be featuring a Baltimore Ravens-inspired recipe. Go Niners!
STEP ONE: Wash and clean 3 to 4 russet potatoes. Dry them off and rub 1/4 teaspoon of olive oil on the outside of the potato. Using a fork puncture the potatoes six to seven times. Place the potatoes in backing dish and bake for 1 hour in the oven at 400.
STEP TWO: Cut potatoes in half.
STEP THREE: Cut potatoes in quarters.
STEP FOUR: Remove the flesh from the potatoes using a knife or spoon.
STEP FIVE: Combine bacon, cheese, and chives in a mixing bowl.
STEP SIX: Sprinkle mixture on top of the potatoes.
Place in baking dish and bake for 15min on 400. Top with sour cream and eat up! YUM!
- 4 to 8 russet potatoes (about 2 1/4 pounds), scrubbed and thoroughly dried
- 2 tablespoons Olive Oil
- Kosher salt
- Freshly ground black pepper
- 2 cups shredded sharp cheddar cheese (about 4 ounces)
- 5 to 6 slices cooked, crumbled bacon
- 1/3 cup sour cream
- 2 tablespoons finely chopped fresh chives
