Crisp Potato Skins

 Potato skins are fairly easy to make. I had some potatoes that I had gotten from the farmer's market that I nearly forgot about in the vegetable compartment. I say nearly as I knew they were there, it was figuring out when I was going to use them

Again my absentmindedness took over and I had left the potato skins a bit longer that i should have in the broiler. Thus cooking the cheese. Other than that it was still nice and crisp and most definitely delicious.

What did I do with the scooped potato pieces? I made some mashed baked potato wit pats of butter and shredded cheese. Yum yum!!

Makes 4 skins

Crisp Potato Skin

2 medium Yukon or russet potatoes
extra virgin olive oil
1/3 c shredded cheese - your choice
2 green onion - chopped
bacon bits - optional
sour cream - optional

Preheat your oven 450˚F

Half each potato length wise. Coat each half with some olive oil, place on a baking pan lined with foil and bake for 30-40 minutes.

Let the potatoes cool before scooping out the inside. Coat one more time with a little olive oil and bake for another 10 minutes.

Then turn on your broiler.

Top the potato skins with some of the shredded cheese and transfer the baking pan to the broiler. Broil for 5 minutes.

Let cool for a couple of minutes, then top with some sour cream, bacon bits, and green onion.