Hors D ’ oeuvres
Rounded Potato Skins
Jaidyn Hover
Ingredients :
• 4 pounds russet potatoes
• As needed kosher salt
• As needed extra virgin olive oil
• As needed freshly ground pepper
Yield : 8 Servings
• 8 bacon slices
• 6 ounces cheddar cheese , grated
• 2 green onions , thinly sliced
• 1 / 2 cup sour cream
Directions :
1 . Pre-heat the oven to 400 degrees Fahrenheit . 2 . Wash the potatoes . Pierce each potato a few times with a fork , rub with olive oil and wrap in foil . Bake for 1 hour , or until potatoes are cooked . 3 . While cooking potatoes , fry the bacon in a pan on medium-low heat for
10 to 15 minutes or until crisp . Drain on a paper towel . 4 . Cut cooked potatoes in half lengthwise . Use a spoon to scoop out inside , leave about
1 ⁄ 4 inch of potato on the skin .
5 . Increase the heat of the oven to 450 degrees Fahrenheit . Brush olive oil all over potato skins and sprinkle with salt . Place on a baking rack fitted on a sheet pan . Cook for 10 minutes on each side . Remove from the oven , let cool . Arrange the potatoes skins-side down on sheet pan . Sprinkle inside with salt , pepper , cheddar cheese and crumbled bacon .
6 . Sprinkle green onions on potato skins once removed from the oven . Serve warm alongside sour cream .
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Ingredients for this recipe can be found on Winn-Dixie aisles : 9 , Dairy , Meat and Produce