Preheat oven to 400. Scrub and dry the potatoes.
Pierce each one with a fork. Bake for 1 hour and 10
minutes, or until very tender when pierced with a
knife. Remove the potatoes from the oven, reduce the
oven temperature to 375.
As soon as the potatoes can be handled, cut in half
lengthwise. Scoop out the potatoes, leaving 1/4 inch
shell. Reserve the scooped out potato for another
Brush the insides of the skins generously with the
melted butter. Sprinkle on the cheese and top with
the crumbled bacon.
Return the potatoes to the oven and bake for 30
minutes or until the tops are golden and the skins
are very crisp.
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