Potato Skins

Name: Potato Skins
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 12 Servings
Ingredients: 6 small baking potatoes; 2 tablespoons butter, melted; 2 teaspoons seasoned salt; 3 tablespoons grated Parmesan cheese; 1½ cups shredded cheddar cheese; 4 strips bacon, cooked and crumbled; ¾ cup Daisy Brand Sour Cream; 2 teaspoons finely diced fresh chives

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Level: Easy
Total: 1 hr 30 min

Prep: 30 min
Cook: 1 hr

Yield: 12 Servings

Level: Easy
Total: 1 hr 30 min

Prep: 30 min
Cook: 1 hr

Yield: 12 Servings

Ingredients

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6 small baking potatoes

2 tablespoons butter, melted

2 teaspoons seasoned salt

3 tablespoons grated Parmesan cheese

1½ cups shredded cheddar cheese

4 strips bacon, cooked and crumbled

¾ cup Daisy Brand Sour Cream

2 teaspoons finely diced fresh chives

Directions

1.Lightly grease the outside of potatoes, cut small slit in the top and bake at 425°F for 45 minutes or until soft. Let stand until cool enough to handle (about 15 minutes).
2.Cut the potatoes in half lengthwise and scoop out the cooked potato, leaving a very thin layer of potato. (Save the cooked potato for mashed potatoes or hash browns.)
3.Brush the outside and inside of skins with melted butter. Sprinkle the inside with seasoned salt and Parmesan cheese.
4.Place on a lightly greased baking sheet. Bake for 8 minutes or until crisp and bubbly.
5.Fill each with Cheddar cheese and bacon.
6.Bake 3 minutes or until the cheese is melted.
7.Top with a dollop of sour cream and sprinkle of chives.
Variation: Twice Baked Potato Fingers - Bake 3 large (about 5-inch) potatoes for 1 hour; cool. Cut in half lengthwise, and then lengthwise in half again, making 12 long fingers. Scoop out and proceed as above.