Classic Potato Skins Recipe

My family loves potatoes. In all shapes, forms, sizes and flavors; from regular to extreme, and anything in between.

These cheese and bacon filled potato skins, which I sometimes served as a side dish, but usually as a light meal or snack, are definitely a family favorite.

I find that potato skins are great for summer entertaining, outside at home or when we're out camping. You just place them on a dish and pass them around while you're busy preparing the next load - 'cause you're sure to need it. Why not try this easy classic? I'm sure you'll love it.

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Classic, easy potato skins recipe

Makes 12 snack-size servings

INGREDIENTS:

	6 medium potatoes
	6 slices thick-sliced bacon
	2 tablespoons olive oil
	1 1/2 cups shredded Cheddar cheese
	1/2 cup sour cream
	2 tablespoons milk
	2 tablespoons chopped chives

PREPARATION:

	Preheat the oven to 375° F/190 C.
	Wash the potatoes and poke each one several times with a fork. Bake the potatoes for 45 minutes, or until they are fairly soft when squeezed. Remove the potatoes from the oven and cool slightly.
	Meanwhile, cut the bacon slices into 1/8 to 1/4 inch strips. Sauté the bacon in a small pan over medium heat until crisp. Drain on paper towels.
	Preheat the broiler and adjust the oven rack to 4 to 5 inches away from the broiler. (If the rack is any closer, the potato skins will get too dark before they get crispy.)
	Cut each potato in half lengthwise and scoop out most of the potato with a large spoon. (Can be used later to make mashed potatoes or potato fritters).
	Brush the potato skins inside and out with the oil and place them upside down on a baking sheet. Place under the broiler for 5 minutes. Turn the potato skins over and broil for an additional 5 minutes, or until the potato skins are crispy.
	Remove the pan from the oven and sprinkle some of the cheese and bacon bits into each potato skin. Return the pan to the broiler for 2 minutes, or until the cheese is melted.
	Combine the sour cream, milk, and chives in a small bowl. Place the bowl of sour cream in the center of a large plate and arrange the potato skins around the bowl.

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