Loaded Baked Potato Skins
Leftover baked potatoes crisped up with cheese and toppings.
Ingredients
- potato
- cheddar cheese
- bacon
- sour cream
- chives
Instructions
- 1
Halve potatoes and scoop out most of the flesh.
- 2
Brush skins with oil and bake until crisp.
- 3
Fill with cheese and bacon; melt under the broiler.
- 4
Top with sour cream and chives.
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Store it
Cool within two hours, then keep in an airtight container in the fridge and eat within 3–4 days.
Freeze it
Freeze in single portions, flat, and label the date. Best quality within 3 months; thaw in the fridge overnight.
Reheat it
Reheat until piping hot all the way through. A skillet or air fryer keeps texture better than a microwave.
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