Cheddar Cheese Potato Skins

Ingredients

• 6 medium sized red skinned potatoes, rinsed clean
• 8 oz of sharp cheddar cheese, shredded
• 8 slices bacon, cooked and crumbled
• 1/4 cup (1/2 stick) butter
• salt and pepper to season

Directions

1. Preheat the oven to 400F.
2. Line a baking sheet with parchment paper.
3. Wash, dry and poke each potato with a knife then place onto the prepared baking sheet. Bake 60 minutes (or less) until potatoes are cooked. Test by poking the potato with a sharp small knife at 45 minutes and if it is soft through, it is done.
4. Remove from the oven and put the potatoes on a plate to cool for about 15 minutes or until you can easily handle them.
5. While the potatoes are cooling, cook the bacon in a skillet until nice and crispy. Remove bacon to a plate lined with paper towels to absorb the fat, then crumble the bacon into bits. Set aside.
6. When the potatoes have cooled down, use a sharp knife and cut each potato in half lengthwise. Carefully scoop the cooked potato from the centers with a small spoon leaving about 1/4 inch on the outsides. Be careful not to make too thin.
7. Put the potatoes you have scooped into a container with a lid and refrigerate for another meal. These would be great with your breakfast eggs.
8. Continue until all the potatoes are done. You will have 12.
9. Melt the butter in a small saucepan on the stove top. Use a pastry brush to brush the potatoes all around and put them back onto the baking sheet. Season each lightly with salt and pepper on the inside.
10. Turn the broiler to high and place the potatoes under the broiler for about 8-10 minutes to crisp them up. Watch you do not overcook.
11. Remove the potatoes from the oven, divide the shredded cheddar cheese and bacon bits into the 12 pieces then place back under the broiler for 3-4 minutes until the cheese is melted. Serve hot.
12. Delicious with sour cream and hot sauce!