Loaded Potato Skins

These made a great side dish. Easy and delicious...and pretty, too!


4 russet potatoes
Olive Oil
Salt & pepper, to taste
1 cup milk
2 Tbsp butter
1/w cup shredded cheddar cheese
4 green onions, chopped


Preheat oven to 400 F. Rub potatoes with a bit of olive oil and lightly salt the skins. Bake for 35 to 40 minutes, until tender.

Cut potatoes in half and, when cool enough to handle, scoop out the flesh in a bowl (leave a thin layer of potato intact around the skin to help prevent it from tearing). Add the milk, butter, cheese, and green onions and stir until smooth. Season with salt and pepper.

Preheat the broiler. Carefully scoop the mashed potatoes into the skins. Top with a bit of extra cheese and place until the broiler until the tops are brown and crispy (3-5 minutes).

Top each with bacon, jalapenos, sour cream and green onions.

{Adapted from Cook This, Not That Recipe book}