Bacon & Cheddar Potato Skins
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Serves 6 - 8

Ingredients:

• 8-10 small MountainKing® Russet Potatoes, washed, not peeled, and cut in half
• 2 Tablespoons olive oil
• 1 Tablespoon Kosher salt
• 4 strips bacon, cooked crisp, crumbled
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• 1/4 cup chopped green onions or chives

Directions:

1. Preheat oven to 450 degrees. Brush potatoes with olive oil and place cut side down, on a baking sheet. Sprinkle with salt and bake 15-20 minutes or until easily pierced with a fork.
2. Remove from oven and allow to cool 5 minutes.
3. Using a melon baller or a small spoon, scoop out a small portion of the potato flesh. Be careful not to remove too much flesh from the skin. Allow 1/2 - 3/4 inch on flesh to remain between the scooped out portioin and the potato skin. Place potato skins face up on the baking dish. At this point, you can cover and refrigerate up to 6 hours and serve later. When you are ready to serve, remove from refrigerator and follow directions from here.
4. Increase oven temperature to 475 degrees.
5. Place 1 Tablespoon of grated cheese on the scooped out portion of each potato. Then top with 1 teaspoon of crumbled bacon. Bake 3-5 minutes or until cheese is melted.
6. Remove from oven, top with 1 teaspoon of sour cream and sprinkle with green onions. Serve immediately.