© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Servings: 2 to 4
large baking potatoes (I usually plan one potato per person)
1 teaspoon olive oil
shredded Cheddar or Monterey Jack cheese
bacon, cooked and crumbled
thinly sliced green onions
Preheat oven to 400°F. Wash the potatoes; pierce potatoes and bake directly on the oven rack until tender, about 45 minutes. Let potatoes cool. Halve the potatoes lengthwise; using a teaspoon, carefully remove all but about ¼-inch of the potato, leaving the skin intact. Reserve the insides of the potatoes for another use. Then cut the halves in half.
Brush the inside of the potato shells lightly with the 1 teaspoon olive oil. Heat broiler. Place the potato skins cut side up on a baking sheet; broil about 3 inches from the heat source for 5 minutes. Turn the potato skins over and broil on the other side for 1 minute.
Sprinkle with the shredded cheese. Broil just until the cheese is melted. Add sour cream, crumbled bacon and green onions to taste. Serve immediately.