Baked Potato Skins with Red Apple Balsamic Glazed Bacon
- Preheat oven to 400 degrees. Thoroughly wash and dry the potatoes. Rub Organic Butter EVOO all over the skin of the potatoes. Generously sprinkle with kosher salt. Place in the oven and bake for 50-60 minutes (depending upon size of potatoes – the skins should be crispy and the flesh tender). Remove from oven and cool for 10 minutes. Keep oven on to prepare bacon.
- Prepare Red Apple Balsamic Glazed Bacon: Place bacon strips on a rack that fits inside a shallow pan. Bake for 10 minutes. Brush with Aged Red Apple Balsamic Vinegar and bake for an additional 5 minutes. Flip bacon and brush again with balsamic vinegar. Continue baking until bacon is crispy. Remove from oven and cool completely. Crumble or chop bacon into small pieces.
- Assemble Potato Skins: Preheat oven to 400 degrees. Slice potatoes in half lengthwise. Scoop out potato flesh* (leaving a little bit of potato along the skins). Brush the inside and outside of the potato skins with Organic Butter EVOO. Sprinkle the inside of the skins with salt and pepper. Line baking sheet with non-stick foil. Place potato skins facedown and bake for 8 minutes. Remove from oven and turn potato skins over. Divide shredded cheddar and crumbled balsamic glazed bacon among the skins. Place back in the oven and bake until cheese is completely melted. Remove from oven and sprinkle with chives. Serve with sour cream. Enjoy!
- *Save potato flesh and use to make mashed potatoes or a delicious baked potato soup!
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