Potato Skins, Fully Loaded

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½ cup half and half
½ cup butter, softened
5 large baking potatoes
¼ teaspoon salt
¼ teaspoon pepper
1 medium sweet onion, finely diced
2 tablespoons cooking oil
2 ½ cups shredded sharp cheddar cheese
1 cup cream cheese, softened
½ cup cooked crumbled bacon

Heat oven to 375 degrees. Gently scrub potatoes; do not peel. Pierce several times with tines of a fork. Bake for one hour or until tender and cooked through; cool slightly.

Meanwhile, add oil to sauce pan. Over medium heat, cook onions until translucent; about five minutes; do not brown.

When potatoes are slightly cooled cut tops off potatoes, reserving tops. Carefully scoop out insides of potatoes; leaving about a ½-inch shell. Place insides in large bowl. Discard one skin so that four are left. Mash potatoes, leaving mixture chunky, Add half and half, butter, salt and pepper, onions, cheeses, and crumbled bacon. Mix well to incorporate all ingredients.

Place empty skins on small baking sheet, so that they touch each other. Pile each shell high with potato mixture; return to oven for 25 minutes or until potatoes are heated through.

If desired, replace tops on potatoes and sprinkle with additional cheese.

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