1 hours 15 mins
4 medium potatoes or 8 small red or purple potatoes
1 tablespoon olive oil
Salt, as desired
Pepper, as desired
Vermont Creamery St. Albans
½ teaspoon salt
½ teaspoon pepper
8 slices bacon, crisply cooked, crumbled
Vermont Creamery Fire-Roasted Onion &Chive Sour Crème
¼ cup fresh chives or scallions
- Preheat oven to 400ºF.
- Place potatoes onto baking sheet. Prick potatoes with fork; toss to coat with olive oil. Sprinkle with salt and pepper, as desired. Bake, rotating pan halfway through baking time, 30-45 minutes or until fork-tender. Remove potatoes to wire rack to cool 10 minutes.
- Meanwhile, place St. Albans crock onto baking sheet; bake 10 minutes or until melted. Remove from oven. Set broiler to High.
- Cut potatoes in half lengthwise; using spoon, scoop out inside of potatoes, leaving about 1/3-inch-thick shell. Return potato skins to baking sheet; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Fill each evenly with crumbled bacon and drizzle of St. Albans. Place under broiler; broil 2-3 minutes or until cheese is bubbling. Place potato skins onto serving platter. Top each with dollop of sour crème and sprinkle of chives. Serve immediately.