Crispy Stuffed Baked Potato Skins

Soon there will be a Superbowl Game so it's time to think about what you're going to serve to your guests or simply enjoy yourself.  These crispy, baked and stuffed potato skins will satisfy a hungry football fan!  You could serve them along with chili, soup, burgers, sandwiches or part of an appetizer buffet. 

With Canola oil instead of butter, low-fat sour cream (Greek yogurt would be another good alternative), my version helps to lighten the calories in these baked potato skins.  Chopped, fresh tomatoes would also taste great sprinkled on top after broiling or perhaps even some tiny roasted broccoli florets.

Checking on the origin of baked and stuffed potato skins, Wikipedia states that, "In 1965, perfume salesman Alan Stillman bought a broken down beer joint in New York City with $5,000 of his own money and $5,000 borrowed from his mother.  He remodeled the bar and named it T.G.I. Friday's to attract career people who lived in the same area.  Within one week, police had to barricade the area to help control the crowds flocking to the restaurant, as it was, in essence, the first 'singles' bar".  In 1974, they reportedly invented the potato skin appetizer which would be copied by many other restaurants (although at least two other restaurants of the early 70s also claim part ownership) .

Stuffed Baked Potato Skins
Adapted from Food.com
Printable Recipe

Makes 8 Baked Potato Skins

See My Notes in Parentheses

4 medium russet potatoes, preferably organic, scrubbed (look for potatoes without any trace of toxic green areas on the skins)
1/3 cup sour cream (low fat or use plain, Greek yogurt)
1 tablespoon snipped fresh chives (green onion)
1/2 stick salted butter, melted (I used Canola oil)
1-1/2 cups shredded Cheddar cheese (I only used about 1 ounce per potato skin)
5 slices bacon, preferably uncured and nitrite-free, cooked crisp and crumbled (turkey bacon, ham or even grilled chicken would work)

Chopped fresh tomatoes as garnish (optional)

Preheat oven to 400 degrees F. Bake potatoes for 1 hour or until done. Let cool so you can handle them. Cut potatoes in half lengthwise and scoop most of the potato out of each skin, being sure to leave about 1/4 inch of potato inside of the skin. (Reserve pulp for another use)

Brush the entire surface of each skin, inside and out, with melted butter (or Canola oil). Place skins on a cookie sheet right-side up and broil until edges turn dark brown. (about 4 to 5 minutes)

Add 2 to 3 tablespoons of cheese into each skin. Sprinkle each skin with 1 to 2 tablespoons of bacon, if desired. Broil again for 2 more minutes or until cheese is thoroughly melted.

Garnish with chives and serve with sour cream.

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