Yield:
6 servings

Ingredients

Directions

Wrap potatoes in aluminum foil and bake at 400 degrees for approximately 45 minutes, or until tender.Let potatoes cool. When cool, cut potatoes in half lengthwise. Use a spoon to scoop out most of the soft center and place in bowl. Set aside. Brush the potato skin halves lightly with olive oil or spray with canola oil and place them flat side down on a baking sheet. Put the skins in the oven at 400 degrees and cook until hot and crunchy, approximately 10-15 minutes. Add cucumber, celery, tomato, mushrooms and 3/4 of the chives to the potatoes. Add olive oil, vinegar, salt and pepper. Toss well. Pull the potato skins out of the oven. Fill each potato skin with the potato salad mixture. Top each with a dollop of sour cream, blue cheese crumbles, turkey bacon (if using), remaining chives and a grind of black pepper. Serve immediately.

IDEAS YOU'LL LOVE

Hot Wing Potato Skins

Recipe courtesy of Food Network Kitchen

Potato Skins Bar

Recipe courtesy of Ree Drummond

The Baked Potato

Recipe courtesy of Alton Brown

Twice Baked Potato Casserole

Recipe courtesy of Ree Drummond

Oven-Baked Salmon

Recipe courtesy of Kathleen Daelemans

Cinnamon Baked Doughnuts

Recipe courtesy of Ina Garten

Twice-Baked Potatoes

Recipe courtesy of Ree Drummond

Baked Macaroni and Cheese

Recipe courtesy of Trisha Yearwood

Baked Potato Wedges

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking