Potato Skins

Ingredients:

• 8 whole Russet Potatoes
• 4 tablespoons of olive oil
• 2 tablespoons of butter
•  Sea Salt and pepper to taste
• 1 cup of shredded Montery Jack Cheese
• 4 slices of bacon (fried and chopped)
• 2 whole green onions, chopped
• 1/2 cup of sour cream
• 1/2 of lime juice (squeezed from lime)
• 1 tablespoon of cilantro

Directions:

Preheat oven to 400 degrees.

Wash and scrub potatoes clean and allow them to dry. Rub the potatoes with olive oil until they are fully coated. Place potatoes on a baking sheet and bake until potatoes are tender, about 40 minutes. (I check the potatoes by poking it with a tooth pick. If my toothpick goes through smoothly, it is done). Remove the pan from oven and allow potatoes to cool enough so that you can handle them.

 Cut the potatoes in half lengthwise. Scoop out the inside, leaving a little bit of potato in the skins. Melt the butter with 2 tablespoons of olive oil, then brush both the inside and outside of the potatoes with butter mixture. Sprinkle the outside and inside of potato skins with Sea Salt and a little bit of pepper to taste. Place potatoes back into the oven for about 5 minutes.

Remove from oven. Sprinkle the insides of the potato skins with shredded cheese and chopped bacon. Return the potatoes to the oven long enough for the cheese to melt, about 4 minutes.

Mix the cilantro and lime juice together with the sour cream for a delicious dipping sauce. Enjoy!