When I made Loaded Baked Potato Soup, one of the final instructions was to scoop out the pulp and discard the skins. Discard the skins? What? The skins are, in my opinion, the best part! Since I found this to be completely unacceptable, I decided to scoop out a little less pulp, reserve the skins and make a scrumptious appetizer.
Loaded Potato Skins
Adapted from An ‘A’ for Effort
4 Baked Potatoes
½ cup shredded cheddar cheese
4 tbsp Real Bacon Bits
Preheat oven to 400 degrees.
At this time you can pierce your potatoes and bake for 1 hour in the oven or go here for 13 minute microwave instructions.
When potatoes are cool enough to handle, cut the potatoes in half and scoop out most of the pulp, leaving between 1/8 and ¼ inch of pulp on the sides. Remember to save that pulp for your Loaded Baked Potato Soup!
Brush both sides of the skins with olive oil. Place cut side down, and sprinkle with sea salt. Bake for 7 minutes. Flip the skins and bake for another 7 minutes.
Remove from the oven and sprinkle with cheese and bacon bits. Serve with sour cream, ranch, BBQ, or plain.