Spicy Potato Skins

 

You can make these potatoes as a side dish, or a meal. Anyway you choose, they are delicious.

 

What you need:

4 small russet potatoes

Olive oil

Salt and black pepper to taste

1 cup 2% milk

2 Tbsp butter

1⁄2 cup shredded sharp Cheddar cheese, plus more for garnish

4 scallions, chopped, plus more for garnish

1⁄2 Tbsp minced chipotle pepper

1⁄4 cup sour cream

6 strips bacon, cooked and crumbled

Pickled jalapeños, optional

 

Preheat the oven to 400 degrees Fahrenheit.

Rub a little olive oil into the skins of the potatoes and lightly salt them.

Bake for 35 to 40 minutes, or until the potatoes are soft.

When the potatoes are cool enough to handle, cut them in half and carefully scoop out the warm meat into a basin (leave a thin layer of potato intact around the skin to help prevent it from tearing).

Stir in the milk, butter, cheese, and scallions with a wooden spoon until combined. Season with salt and pepper to taste.

Preheat the oven to broil.

Scoop the mashed potatoes into the hollowed-out potato halves with care. Place in the broiler for 3 to 5 minutes, or until the tops are golden and crispy.

Combine the chipotle and sour cream, then spoon a dollop on top of each cooked potato. Finish with crumbled bacon and jalapeños on top of each.