A delightful appetizer or snack featuring crispy potato skins loaded with melted cheddar, crispy bacon, and a dollop of sour cream.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and crispiness.
Wash and dry the potatoes thoroughly.
Dry potatoes well to avoid steaming during baking.
Prick each potato several times with a fork and place them on a baking sheet.
Pricking prevents the potatoes from bursting while baking.
Bake the potatoes in the preheated oven for 45-60 minutes, until tender.
Check doneness by inserting a knife; it should slide in easily.
Allow the potatoes to cool slightly, then cut each in half lengthwise.
Cool just enough to handle comfortably.
Scoop out the flesh, leaving about 1/4 inch of potato inside the skin.
Save the scooped-out potato for another recipe, like mashed potatoes.
Brush the potato skins with melted butter and place them skin-side up on the baking sheet.
Butter adds flavor and helps crisp the skins.
Bake the skins for an additional 5 minutes to crisp them up.
Keep an eye on them to avoid burning.
Fill each potato skin with shredded cheddar cheese and crumbled bacon.
Distribute toppings evenly for consistent flavor.
Return to the oven and bake until the cheese is melted, about 5 minutes.
Melted cheese should be bubbly and golden.
Serve hot with a dollop of sour cream and a sprinkle of fresh chives.
Serve immediately for the best texture and flavor.
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