Title: Oven-Crisped Potato Skins with Bacon, Onion & Sour Cream
Categories: Appetizer
Yield: 2 Servings

2	lb	(4 large) russet potatoes, scrubbed
5		Bacon slices, diced
2	tb	Melted butter
		Salt
		Freshly ground black pepper
		About 1/4 cup sour cream
1	lg	Whole green onion, finely chopped

Preheat oven to 425F.

Bake potatoes for one hour or until tender. Remove from oven, allow to cool enough to handle, cut in half, and scoop out most of the potato flesh leaving 1/4-inch thick shell (reserve potato flesh for another use).

Meanwhile, cook bacon in small skillet until crisp; remove with slotted spoon to paper towel-lined plate to drain.

Turn oven heat up to 450F. Brush both sides of potato skins with butter and place on baking sheet. Sprinkle with salt and pepper. Bake for 12 minutes or until crisp. Remove from oven, dollop each shell with sour cream, sprinkle with green onion and bacon bits.

Serves 2

WARNER, Joie All the Best Potatoes Hearst Books New York

MM Format by John Hartman Indianapolis, IN

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