If you're looking for the perfect party appetizer, guess what?? You've just located it! Everybody seems to love these little boats of heavenly goodness - crispy skins, cheddar cheese, bacon, scallions and sour cream.
10 large Russet potatoes, washed and dried, each one pricked a few good times with a fork
2 -3Tbs.vegetable oil
1/4cupmelted unsalted butter
1tsp.Italian seasoning
kosher salt, to taste
2-3cupsgrated sharp cheddar cheese
12slicescooked bacon, crumbled
3-4scallions, sliced
Garnishments, such as sour cream, pickled jalapeños, diced red onions, chopped avocado, etc
Instructions
Preheat the oven to 400 degrees F.
Using your fingers, rub the vegetable oil all over each potato. Place the oiled potatoes onto the oven racks, making sure they are not touching each other. Bake, uncovered, for 45-50 minutes, until the skin is crisped and the potatoes are very fork-tender. Remove the potatoes from the oven and allow to cool until they are able to be handled.
Cut the potatoes in half lengthwise. Use a cookie dough scoop to scoop out the interior of each potato half, leaving approx. 1/4 inch of the potato flesh attached to each skin.
In a small bowl, combine the Italian seasoning with the melted butter, then brush the seasoned butter over both the outside and the inside of the potato skins; sprinkle each one with a bit of kosher salt.
Place the potato skins flesh-side-down on a baking sheet and bake for 5-10 minutes at 400 degrees F., until slightly crispy to the touch. Remove the potato skins from the oven. Add the cheese and bacon to the inside of the potato skins. Return the filled potato skins to the oven and bake 2-3 minutes, or until the cheese is nicely melted. Garnish with desired toppings and serve at once.