Loaded Potato Skins
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 russet potatoes
  • olive oil
  • kosher salt
  • 4-6 strips bacon (depending on how much you want)
  • grapeseed oil, for brushing
  • 2 cups shredded cheddar jack cheese
  • 1 cup guacamole
  • minced jalapeno, for garnish
  • thinly sliced scallions, for garnish
  1. Preheat oven to 400°F. Pierce your potatoes all over with a fork, then rub with olive oil and sprinkle with kosher salt. Roast on a baking sheet for 1 hour. Remove from the oven and allow to cool until you are able to handle them without burning your hands.
  2. While potatoes are baking, fry up the bacon in a skillet over medium-low heat until super crispy, about 10-15 minutes. Remove to a plate lined with paper towels, then chop up the bacon once cooled slightly into small bits. Set aside.
  3. Bump up the oven temperature to 450°F. Slice each potato lengthwise, then scoop out the insides (reserve these for another use, like breakfast potatoes or whatever else you might like!). Brush the potato skins with grapeseed oil inside and out, and sprinkle with salt once more. Place on a rack on a glass or other warp-proof baking dish, skin-side down, and bake for 10 minutes. Flip potato skins to skin-side up, and bake for another 10 minutes.
  4. Turn off the oven and turn on the broiler. Remove dish from the oven, flip one more time, and place about 2-3 tbsp of cheese in each potato skin. Top with the crumbled bacon. Broil for a few minutes, until the cheese is bubbly. Remove skins from the oven, and top with any other toppings you might like- I went with guacamole, minced jalapeno, and scallions. Enjoy!
Recipe by Total Noms at http://totalnoms.com/2013/11/loaded-potato-skins/