Potato Skins with Smoked Cheddar and Bacon

Page 258

| Course Type: Appetizers

(1 review)

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Recipe Reviews

Son and I loved how crispy these potato skins are. It takes awhile to make these but it's so worth it. You first bake the potatoes in foil, then the skins are baked again and finally a third time with the bacon and cheese. I didn't have smoked cheddar so I used regular but I hope to try it sometime with the smoked. I also didn't realize my green onions had gone bad so didn't have them for the garnish but bet that would be good too. We did top them with some sour cram as suggested once they were done.

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