Cheesy Baked Potato Skins

[ 1 ] March 9, 2009 |

Cheesy Baked Potato Skins

6 baking potatoes
1 tbsp. melted butter
1 cup thinly sliced green onions
1 cup shredded cheddar cheese (Divided)
Salt (to taste)
Pepper (to taste)
Cooked bacon (chopped into bits)
Sour cream
Chives (chopped)

Preheat oven to 400 degrees. Clean and poke small holes in the potatoes with a fork. Bake potatoes for 45-50 minutes until potatoes are tender. Slightly cool the potatoes and halve (cut in half) the potatoes lengthwise. Scoop out the flesh until there is just a thin shell; put the flesh aside for later use. Place the potato shells on an ungreased baking sheet; brush the shells with the melted butter. Broil 5 inches from the heat for 5-7 minutes until the edges are crispy. While the skins are broiling, in a bowl, combine the flesh with the salt, pepper, green onions, cheddar cheese and bacon bits. Remove the shells from the oven and sprinkle in about a 1/2 tsp. salt over the shells. Stuff the shells with the flesh mixture and broil for another 3-4 minutes until the cheese is bubbling (*Do not overcook and burn them!). Serve each with a dollop of sour cream and chives.

*Johnna’s tip: Baked potato skins are a JKGF favorite guilty pleasure. They offer the three things everyone loves to hate: cheese, carbs and bacon! In moderation, they are something we like to indulge in at least once every so often. They work out good on a game night (*Yaay for March Madness!), try it;-)

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Category: appetizers, baked, finger-foods, side dish

About the Author ()

Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.

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