Nicks Picks: Pitato Skins

Nick's Picks: Pitato SkinsIngredients:

8 Russet Idaho Potatoes
About 2 Cups Shredded Cheddar Cheese
8-10 Strips of Bacon Cooked Crispy and drained of Fat
4-6 Scallions (Green Onions) Chopped
2 Plum (roma) tomatoes diced
About 1/2 a cup sour cream


Line a baking sheet with parchment and place the washed potatoes. Bake at 350 degrees until baked through, about 45 minutes. Let cool slightly and slice in half lenthwise. While the potatoes are still warm, scoop out the insides of the potatoes. Save the insides for mashed or soup.
Brush each potato inside and out with oil and place skin side down on the baking sheet. Bake again for 350 degrees for about 10 minutes until starting to turn golden brown. Break up the bacon a little if you like and place in the potatoes. Add a generous amount of cheese to each potato and pop back in the oven until all the cheese is melted.
Top with scallions, tomatoes and sour cream. Makes 16 skins