YIELDS
4
INGREDIENTS
- 4 russet potatoes, cleaned well
- 2 tablespoon unsalted melted butter, kept warm
- sea or kosher salt, to taste
- freshly ground black pepper, to taste
- 1 cup shredded Cheddar
- 4 slices bacon, cooked and crumbled
- sour cream, to taste
- 2 tablespoon chopped chives
NUTRITIONAL INFORMATION
Nutritional information per serving:
Calories 491 (34% from fat) • carb. 65g • pro. 17g • fat 18g • sat. fat 11g • chol. 55mg • sod. 300mg • calc. 284mg • fiber 8g
INSTRUCTIONS
Preheat the Compact Toaster Oven Broiler set to Bake at 350°F with the rack in position A for 5 minutes.
Prick the potatoes with the tines of a fork on all sides. Place the potatoes directly on the rack and bake until potatoes are fork-tender, about 60 minutes.
Remove potatoes and let rest until cool enough to handle.
Increase temperature to 425°F.
Halve potatoes lengthwise and scoop out flesh, leaving a ¼-inch shell.
Brush both sides of the potato halves with the melted butter and season with salt and pepper. Arrange the halves on the foil-lined baking pan.
Evenly distribute the cheese on top of each half, and then top with the bacon.
Bake skins for 5 minutes or until cheese is melted.
Remove and with a sharp knife halve each skin to make a total of 16 wedges. Top with the sour cream and chopped chives. Serve immediately.
