Potato Skins

Welcome to Round #2 of the potatoes. To be honest, if the Overloaded Twice-Baked Potatoes and these Potato Skins got into a match to determine which was the best, it would be a barnburner.

I've always enjoyed the potato skins you can get at restaurants, but it's nice to make a healthier, nongreasy version and get to enjoy them in my pajamas :-)

The following recipe is based solely on the potato tops from the baked potatoes from the previous recipe. However, this recipes is EASILY adaptable to accommodate any number of potatoes and/or mouths to feed.

INGREDIENTS:

- 4 leftover tops of potatoes
- Canola oil
- Salt
- 1 cup of shredded cheese
- 3 pieces of turkey bacon, cooked, crumbled (SIDE NOTE: Bacon does really well in the freezer. We never eat enough of it at one time (don't get me wrong...we definitely COULD!), so I keep it wrapped in the freezer and use slices as needed)
- green onions/chives

DIRECTIONS:

- Preheat oven to 450 degrees
- Cover a baking sheet with foil (makes clean up so much faster)
- Brush both sides of each potato skin with canola oil
- Sprinkle with salt
- Place potato skins on baking sheet and bake for 10 minutes
- Remove the baking sheet from oven, flip the skins, and bake for an additional 10 minutes
- Once baked, put ~1/4 cup cheese and ~1/4 of the bacon crumbles on each potato skin
- Return the potato skins to the oven for 2-3 minutes or until cheese is melted
- Top with green onions (you can add sour cream, etc. if you so choose)

TAHDAH! Easy way to use up the remains of another meal without it going to waste. I served the potato skins as a side with a meal of sausage and Ranch Style beans. That was about 30 minutes ago. Am thinking that I wish we had more...