Potato Skins

We ended up with a bag and a half of potatoes when we came back from my parents' house a few weekends ago. They apparently think we starve and like to load us up with food when we visit. I used some for a baked potato soup, but still had a bag left. I asked Chris what he wanted me to make with potatoes, and he immediately responded with potato skins. I've only ever had these maybe once, and now I know why because they take a long time! They aren't a lot of work, it's just a big time commitment to make them. They ended up being really tasty though, and worked perfectly for our dinner while we watched football on our couch. I used these two recipes as my base for how to make them, and then went from there.

Ingredients:

Potatoes 

  Shredded Cheddar Cheese

  Sour Cream

  Bacon Bits

Directions:

1. Wash your potatoes, and then coat them in olive oil.

2. Bake your potatoes. I chose to do mine in the oven at 400° for 50 minutes on a regular sheet pan. 

3. Once the potatoes have cooled, cut them in half lengthwise.

4. Take a spoon and core out the inside of the potato. Brush the inside and outside with another coat of olive oil.

5. Bake the potatoes for 10 minutes at 450°, then flip the potatoes over and bake for another 10 minutes.

6. Place the shredded cheese inside the potatoes and put back in the over just long enough to melt the cheese, about 2 minutes.

7. Cover your potatoes in delicious toppings and enjoy!

These had a delicious crispy crust and the toppings were a good addition. I think some chives are also normally added, but I didn't  have those around my kitchen. I would definitely make these again, even though they took so long. The time is worth it for a yummy perfect potato skin.