Baked Potato Skins
By: Anonymous
Published: Monday, November 30, 2009 - 2:39pm

Ingredients




6 larges baking potatoes (about 4 pounds)
1/4 teaspoon each salt and pepper
1 cup shredded Cheddar, Swiss or Asiago 8 slices bacon, cooked and crumbled
4 plum tomatoes, chopped
3 green onions, chopped
1/2 cup chopped oil-packed sun-dried tomatoes
1/2 cup pesto or chopped pitted olives
1/2 cup light sour cream

Preparation

1 Scrub potatoes; prick several times with fork. Bake in 450 F oven until tender, about 1 hour. Let stand until cool enough to handle. (Make-ahead: Let cool completely; refrigerate in airtight container for up to 2 days.) 2 Cut lengthwise in half; scoop out flesh, leaving 1/2-inch thick walls 3 (reserve flesh for another use, such as soup or mashed potatoes). Cut each half lengthwise in half. Arrange, cut side up, on rimmed baking sheet; sprinkle with salt and pepper, then cheese. Bake in 450 F oven until cheese is melted, about 10 minutes. 4 Toppings: Place bacon, plum tomatoes, onions, sun-dried tomatoes, pesto and sour cream in separate small bowls for guests to sprinkle onto potato skins.

About


At any weekend get-together, this favorite pub grub will be welcome. Set the skins out with fresh toppings so your guests can personalize their own.