Ingredients
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4 medium potatoes or 8 small red or purple potatoes
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1 tablespoon olive oil
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Salt, as desired
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Pepper, as desired
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Vermont Creamery St. Albans
1 package
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½ teaspoon salt
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½ teaspoon pepper
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8 slices bacon, crisply cooked, crumbled
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¾ cup sour cream
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¼ cup fresh chives or scallions
Directions
- 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 cream and sprinkle of chives. Serve immediately.
