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Full Online Book HomeLearning KitchenVegetables - T.i.g. Friday's Potato Skins
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Vegetables - T.i.g. Friday's Potato Skins Post by :schnapf Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2715

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Vegetables - T.i.g. Friday's Potato Skins

4 medium russet potatoes
1/3 cup sour cream
1 Tbl. snipped fresh chives
1/4 cup butter -- melted
1 1/2 cups shredded cheddar cheese
5 slices bacon -- cooked

Preheat the oven to 400 degrees. Bake potatoes 1 hour. Let the potatoes cool down enough so that you can touch them.

As the potatoes are baking, make the sour cream dip by mixing the sour cream with the chives. Put in the refrigerator.

When the potatoes are cool enough to handle, make 2 lengthwise cuts through each potato, resulting in three 1/2- to 3/4" slices. Discard the middle slices or save them for a separate dish of mashed potatoes. This will leave you with 2 potato skins per potato.

Scoop some of the potato out of each skin, being sure to leave about 1/4" of potato inside the skin. Brush the entire surface of each potato skin, inside and outside, with the melted butter.

Place the skins on a cookie sheet, cut side up, and broil 6 to 8 minutes or until the edges begin to turn dark brown.

Sprinkle 2 to 3 Tbl. cheddar cheese in each skin.

Crumble the cooked bacon and sprinkle 1 to 2 tsp. bacon pieces on the cheese. Broil 2 more minutes or until the cheese is thoroughly melted.

Serve hot, on a plate surrounding a bowl of sour cream dip.
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