Potato Skins
For a classic game day snack that is sure to please the entire party, look no further than these potato skins. Our 100% California Extra Virgin Olive Oil keeps these feeling lighter than the standard potato skin, and our Chef’s Bottle is perfect for easy, precise application.
Ingredients
- 6-8 small russet potatoes, scrubbed and dried
- 4 tbsp California Olive Ranch 100% California Extra Virgin Olive Oil, Chef’s Bottle, separated
- Salt, to taste
- 1 cup shredded cheddar cheese
- 8 strips bacon, cooked and roughly chopped
Instructions
Preheat oven to 400 degrees.
Using a fork, gently pierce each potato 4-5 times. Drizzle each potato liberally with the California Olive Ranch 100% California Extra Virgin Olive Oil (about 2 tbsp total) and use your hands to fully coat each potato. Place the potatoes on a baking sheet and bake for 40 minutes, or until potatoes are fork tender.
Remove potatoes from the oven. When cool enough to handle, slice each potato in half and scoop out the insides, leaving a ¼ inch rim. Drizzle with the remaining 2 tbsp of California Olive Ranch 100% California Extra Virgin Olive Oil and use a pastry brush to evenly coat each surface on the inside and out. Place cut side down on a baking sheet and bake for five minutes. Using tongs, flip each potato over and bake for an additional 10 minutes, until skins are crispy and golden brown.
Remove from the oven and liberally sprinkle each potato skin with shredded cheddar cheese and crumbled bacon. Return to the oven until cheese is melted - about five minutes.
Serve with sour cream, chili oil, and scallions. Enjoy!