Sunday, March 6, 2016

Easy Fully Loaded Potato Skins

What is it about watching a big football game that makes me want to eat like crap?!  I'm pretty good about eating kind of healthy, but once the Super Bowl comes around, all bets are off!!  I cook for hours, eat everything in sight, and don't regret a single bite.  These potato skins graced our table on Super Bowl Sunday, and they were delicious.  They are a little labor intensive, but I like that the flavor of the potato skins was not like, "Hey!  Here I am!  Can you taste my earthy dirt flavor" as it smacks ya in the face.  Regular potato skins tend to have a stronger flavor of the skins, and I'm not much of a fan.

These were cheesy and fabulous.  Next time you want to indulge yourself in something lacking in all nutritional value and full of fat- this is your ticket to happiness.  :)

Easy Fully Loaded Potato Skins

4 large baking potatoes
3 T butter, melted
2 t kosher salt
1 1/2 c shredded cheddar cheese
7 slices bacon, cooked and crumbled
Sour cream
green onions

Preheat the oven to 400 degrees.

Prepare your baking sheet.  Line a cookie sheet with foil and spray with non-stick cooking spray.

Wash the potatoes well.  Cut off the ends of the potatoes and toss them.  Slice the rest of the potato into 1/2 inch slices.  Don'd do them too much thinner since you want them to hold up for the cooking and toppings.

Brush both sides with butter and sprinkle with the salt.

Lay them on the prepared cookie sheet in a single layer.  Bake for 15 minutes.  Take them out and flip them.  Bake for another 15-20 minutes.

When the potatoes are done, sprinkle the cheese and bacon on top.  Return to the oven for another 3-5 minutes, or until the cheese is melted.  Remove from the oven.

Transfer the potato slices to your serving platter.  Place a small dollop of sour cream on top and sprinkle with green onions.

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