Loaded Potato Skins

Loaded Potato Skins

4 large russet potatoes

1 cup shredded cheddar cheese

1/2 cup cooked bacon, crumbled

1/4 cup sour cream, blended with 1 Tbsp OT Ranch Dip Mix* (options:  Spanish Blend*)

1 Tbsp OT English Rub* (other options:  Spanish Blend, French Blend or Garlic & Herb Blend *)

1/4 cup green onions, chopped

OT Olive oil*

OT Rosemary Salt*

Fresh Ground White Pepper* to taste

Preheat the oven to 400°F (200°C).

Scrub the potatoes and prick them with a fork. Bake for 45-60 minutes until tender.

Let the potatoes cool slightly, then cut them in half lengthwise and scoop out some of the flesh, leaving a thin layer.

Brush the insides with olive oil and sprinkle with English Rub, salt and pepper. Bake for an additional 10 minutes until crispy.

Fill each skin with cheddar cheese and crumbled bacon, then return to the oven until the cheese is melted. 

Top with sour cream (with ranch mix or Spanish Blend added) and green onions before serving.