Loaded Golden Potato Skins

With the versatility of potatoes, the possibilities are endless! An extra bonus for this recipe is that the flesh of the potatoes are saved for a second use, which I usually make into a loaded baked potato soup the next day. Not only are there so many uses for potatoes, so are the toppings for these delicious potato skins. I have included most of our favorite toppings, but this recipe is easily adaptable for substitutions or variations according to taste preferences. Enjoy!

Ingredients:

4 (6-7 oz. each) Yukon Gold potatoes, scrubbed and dried

2 tablespoons unsalted butter

1/2 teaspoon kosher salt

¼ teaspoon black pepper

4 oz. shredded cheddar cheese

6 slices hickory smoked bacon, cooked crisp and crumbled

Other toppings:

1 ½ cups chili, heated through

1 large ripe avocado, peeled and diced

½ cup sour cream

¼ cup thinly sliced green onions

¼ cup pickled sliced jalapenos

¼ cup diced fresh tomatoes, drained

Fork

Knife

Spoon

13x9-inch baking pan or dish

Heat oven to bake at 400 degrees. Use a fork to pierce potatoes several times. Place potatoes on top oven rack. Bake for 50-60 minutes or until a knife will easily pierce into centers of potatoes. Remove from oven and set oven to broil at 400 degrees. Cool potatoes for 15 minutes or until easily handled.

Slice each potato in half lengthwise. Use a spoon to scoop out flesh of potato halves, leaving 1/8-1/4-inch intact. (Reserve flesh for another use.) Brush both sides of potato halves with butter then sprinkle evenly with salt and pepper, placing skin-side up in a 13x9 baking pan or dish. Place on center rack and broil for 4-5 minutes until skin is brown and crisp. Flip potato halves and broil for 4-5 minutes more or until edges begin to brown. Remove from oven.

Divide cheese into baked skins then sprinkle evenly with crumbled bacon. Place in oven under broiler for 3 minutes more or until cheese is melted. Remove from oven.

Immediately serve with additional toppings on the side to be added as desired. Serves 4.

Russet potatoes may be used instead of Yukon Golds.