Potato Skins
Ingredients
6 russet potatoes
Olive oil
4 to 6 strips bacon
1 cup broccoli florets
1 bunch scallions, finely chopped
1 cup shredded Mexican cheese blend
Sour cream, for serving
Steps
Thoroughly wash and scrub 6 russet potatoes
Use a fork to pierce some holes into the skin of each potato
Drizzle some olive oil over each potato and rub the oil all over the skins
Bake the potatoes in the oven at 425 degrees Fahrenheit for 1 hour
Place a few strips of bacon into a cold frying pan
With the stove on medium low, allow the bacon to cook, flipping it periodically
Cook the bacon to your desired crispiness and then transfer to a paper towel lined plate to drain while reserving the remaining bacon grease in the pan
Bring a large pot of water to a boil and add 1 cup of broccoli florets and cook for 3 minutes
Drain the broccoli, run them under cold water to shock them and prevent the broccoli from cooking more
Chop the upper buds off the shocked broccoli florets and set aside
Crumble and cut the drained and cooled bacon into small half inch size pieces
Remove the potatoes from the oven when they are fork tender and allow them to cool
Cut the baked potatoes in half, being sure to leave the outer potato skin in tact
Score the cut potato halves with a spoon, leaving a quarter of an inch thick of flesh attached to the skin and scoop out the insides of the potatoes
Brush the inside of the potatoes with some of the reserved bacon grease
Pop the potato halves in the oven again at 425 degrees Fahrenheit for 15 minutes to allow the potato skins to crisp
Fill each potato skin with a spoonful of the chopped broccoli buds
Sprinkle on some of the shredded cheese, about a tablespoon sizeful per potato
Sprinkle a few pieces of the crumbled bacon on top
Bake the filled potato skins in the oven at 425 degrees Fahrenheit for 5 to 7 minutes
Serve with a dollop of sour cream and a handful of fresh chopped scallions