Crispy Potato skins Recipe By Chef Tonya James

 We are now in potato season. They are delicious and available at a cheap price, so take advantage of the opportunity and prepare a delicious and nutritious dish, crispy potato skins, the chef Tonya James

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.

Place them on a baking sheet. Bake potatoes for 50-60 minutes or until they are cooked through. Let them sit until cool enough to handle.

Preheat oven to 450 degrees. Cut potatoes in half lengthwise. Using a spoon scoop out the flesh out leaving 1/4 to 1/2 inch around the inside of the skin.

Melt butter in microwave. Whisk in garlic powder and onion powder. Brush over the tops and bottoms of the potato skins. Using the same baking sheet that you cooked the potatoes on place in oven for 10 minutes. Flip and bake for another 10 minutes.

Top evenly with both cheeses and bacon. Return to oven for 5 minutes or until cheese is melted. Top with green onions and sour cream (optional). Serve promptly.