Crispy Potato skins
INGREDIENTS:
6 small to medium Russet Potatoes
1 ½ tablespoons canola oil or olive oil
sea salt
3 tablespoons butter
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ cup finely shredded cheddar
½ cup finely shredded Monterey Jack
4 slices crispy cooked bacon chopped
1 green onion finely sliced
sour cream (optional)
INSTRUCTIONS:
Preheat oven to 375 degrees. Scrub, dry and poke the potatoes 8-10 times using the tines of a fork. Using your hands rub the potatoes with a little canola oil or olive oil and sprinkle generously with salt.
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