THIS IS BAR

This is Bar Food Series part 2, today we are doing potato skins. Super easy appetizer to make at home for any party, gathering or event. Starting off with three large Russet that have been thoroughly washed and poke a couple holes into your potatoes to let the steam escape in the oven. Line a baking sheet with parchment paper. Place your potatoes, drizzle them with olive oil. Rub the olive oil all over and then thoroughly coat them with salt. Into the oven, 425 degrees F for an hour and 10 minutes. Split them down the middle and then cut those halves in half. Scoop out your potatoes and then back into the oven at 425 degrees F for another 10 minutes. While those crisp up, shred 4 ounces of cheddar and slice up four slices of bacon. Toss that bacon into a pan and cook it until it's nice and crispy. Drain your bacon on a paper towel. Top your potato skins with cheese. Bake one more time in the oven at 425 degrees F until the cheese is nicely melted. Place your potato skins on a plate with a small bowl in the middle for any dipping sauce. Best dipping sauces for these are sour cream or ranch. Top your skins with bacon and chives and I'm filling up my bowl with homemade ranch. Recipe on channel. And there you go. Perfect potato skins.