Seasoned Potato Skins

Ingredients

• 8 medium Russet potatoes, scrubbed
• 1 Tbsp. Chef Merito® Fajitas Seasoning
• 1 tsp. Chef Merito® Garlic Salt
• 6 strips of bacon, cut into ½” pieces
• 1 cup grated cheddar cheese
• ½ cup sour cream
• 2 green onions, thinly sliced
• 2 Tbsp. Olive oil

Preparation

1. Preheat oven to 400ºF. Pierce potatoes with a fork a few times each. Brush them with olive oil and place them on a greased baking sheet.
2. Bake for approximately 1 hour, until potatoes are cooked through and feel tender when pressed. Let them cool.
3. While potatoes are cooking, brown bacon in a large skillet over medium heat until it renders fat and becomes crispy. Remove from skillet and drain over paper towels. Let cool.
4. Cut potatoes in half lengthwise and scoop out the centers of each half, leaving a ¼” skin. You can use the remaining for mashed potatoes or gnocchi!
5. Brush the potatoes with more olive oil on both sides, sprinkle with Chef Merito® Fajitas Seasoning and Chef Merito® Garlic Salt, and put them back on the baking sheet, cut side down.
6. Bake for 10 minutes, then turn them cut side up. Cook for an additional 10 minutes.
7. Remove from oven. Cover the potatoes with shredded cheese and bacon, then place back in the oven for 5 minutes or until cheese is bubbly.
8. Remove from oven and top with sour cream and sliced green onions to taste.