STUFFED POTATO SKINS
Growing up, I remember that my Mom wasted NOTHING. Leftover baked potatoes were used to provide snacks. My Mom would use any remaining potatoes, along with the skins, to make this delicious appetizer/snack/treat!
- 6 baking potatoes
- olive oil
- 2 Tablespoons butter
- cooked bacon or Canadian bacon
- sour cream
Bake potatoes, then cut in half, length-wise. Scoop out potato filling, and set aside in a medium sized bowl. Brush skins with olive oil and sprinkle with salt and pepper. Place on a foil lined baking sheet, and bake for about 20 minutes at 425. Meanwhile, stir together potatoes, more salt and pepper and cheese. (At this point, you could play around with your filling, and add cilantro, mushrooms, chipotle, hot peppers, and just any flavor combination that you desire). Finely dice your scallions and bacon for the topping. Remove the skins from the oven, and scoop the filling into each skin “half” to fill. (You could add more cheese at this point, if you’d like, and run it under the broiler for a couple of minutes to melt the cheese). Sprinkle the scallions and bacon on top, add a little bit of sour cream, and enjoy!