A cheesy crunchy potato crust, baked until crisp, then topped with cheddar cheese, bacon, sour cream, and green onions.
There’s nothing quite like a dish filled with crispy potato skins, stuffed with melted cheddar cheese, and topped with chunks of bacon, sour cream, and green onions.
The first time I got these, I was 21, at an outdoor café on Newbury Street in Boston; I thought I died and went to heaven.
* Ingredients :
° 5 small baked potatoes
° 2 tablespoons melted unsalted butter
° tsp teaspoon parsley
° Half a teaspoon of seasoned salt
° Half a teaspoon of garlic powder
° 3 slices finely chopped cooked bacon or 3 tablespoons diced bacon
° 2 tablespoons chives or green onions
° 1 cup cheddar cheese
° sour cream for serving
* Instructions :
Preheat the oven to 425 degrees Fahrenheit.In a small bowl, combine the butter, parsley, salt, and garlic powder. Sit aside.Make sure that the baked potatoes are cold.
Cut the potatoes in half lengthwise.Use a small spoon to scoop the meat, leaving an inch (or more, if you will) of crust.Brush the inside and out of the potatoes with the oil mixture.
Put the sliced potatoes in the baking dish. Bake 15 minutes.Turn the potatoes over and roast for another 5 minutes, or until golden brown and slightly crispy.
Fill each potato with cheese and bacon.Return to the oven for another 57 minutes or until the cheese is melted and frothy.
Remove from the oven, sprinkle with garlic, and serve with sour cream.