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Potato Skins with Bacon and Cheese

Orange Icon  Potato Skins with Bacon and Cheese

Orange Icon  Potato Skins with Bacon and Cheese

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Submitted by: Kayleigh

Prep Time: 1 Hour

Cook Time: 15 Minutes

Servings: 4

Cheesy bacon potato skins! We have had these often for family meals and when company has come over. They are so good - everyone loves them!

  • 4 med. potatoes, baking, organic
  • 1 tbs. olive oil, extra virgin, unrefined and unfiltered, organic
  • 4 pce. bacon, uncured, nitrate-free, organic, pastured
  • 4 oz. cheddar cheese, mild, raw, organic
  • 1/4 c. yogurt, greek, plain, full-fat, plain, organic
  • 1 tbs. chives, fresh, organic

Preheat oven to 425°F. Bake potatoes for about 1 hour, until done. Cool slightly. Cut each potato in half lengthwise and scoop out potato pulp, leaving a 1/4 inch thick shell. (Reserve pulp to use elsewhere - make mashed potatoes!)

Place potato skin shells on a baking sheet (open side facing up). Brush the inside of the shells with olive oil or a bit of melted butter. Bake for 8 minutes or until crisp; set aside.

While skins are baking, fry up your bacon slices. Cool slightly, then chop into pieces..

Take baked shells and sprinkle cheese on them, dividing evenly between the skins. Bake for 5 minutes or until cheese melts. Sprinkle each with bacon. Put a bit of yogurt on each (optional) and sprinkle with chives.

This makes 4 servings of 2 shells (potato skins) each.

When I made these last time I sauteed some onions up while the bacon was cooking. I let them get nice and crispy and added them to the skins (I put them under the cheese, but you could do however it worked for you).

Spice these up differently if you'd like. They'd be great with a bit of salsa on top, too! Add more bacon if you'd like, but be sure to count the added protein. The same with more cheese, count the added fat.