Save Recipe Print
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.

Get the Recipe

Over-the-Top Snickers Dessert

Get that classic Snickers flavor in every bite of this over-the-top pie.

IDEAS YOU'LL LOVE

Crispy Skin Salmon

Recipe courtesy of Claire Robinson

The Baked Potato

Recipe courtesy of Alton Brown

Twice Baked Potato Casserole

Recipe courtesy of Ree Drummond

Baked Potato Wedges

Recipe courtesy of Ina Garten

The Baked Potato

Recipe courtesy of Alton Brown

Baked Potato Soup

Recipe courtesy of Trisha Yearwood

Fully Loaded Baked Potato Soup

Recipe courtesy of Guy Fieri

Loaded Baked Potato Casserole

Recipe courtesy of Food Network Kitchen

Baked Sweet Potato "Fries"

Recipe courtesy of Ina Garten

Browse Reviews By Keyword