T.g. I. Friday's Potato Skins

1

Ingredients

  • 4 medium baking potato
  • 0.33 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup sour cream
  • 1 tablespoon fresh chives
  • 0.25 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup butter
  • 1.50 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups cheddar cheese
  • 5 Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please slices cooked bacon

Use imperial measurements

Method

How to make T.g. I. Friday's Potato Skins

  • Preheat oven to 400. (To save time, microwave the potatoes for 6 minutes.) Bake for 40 minutes, remove and let cool so you can touch them.
  • As the potatoes are baking, make the sour cream dip. Mix the sour cream and the chives in a bowl, put in the refrigerator.When the potatoes are cool. Cut the potato in half then slice the half into 3 equal pieces and scoop out the potato. Put potato in a
  • Sprinkle 2-3 tablespoons of Cheddar cheese into each skin, now break up the bacon into small pieces and put 1-2 teaspoons of bacon on top of the cheese. Broil the skins for 2 minutes or until the cheese is melted. Serve hot on a plate with the sour cream

(Courtesy of Food.com)