| 1. | Cut each potato in half. Brush the flesh of the potato skin with olive oil and sprinkle with salt. |
| 2. | Bake the potato halves in a 375 degree oven, skin side down, for 20 minutes. They should turn slightly golden brown and the flesh should be tender. |
| 3. | Place the turkey bacon on a cookie and brush with olive oil. Bake at 375 degrees for 15 minutes or until crisp. Remove from cookie sheet and chop the bacon. |
| 4. | Use a melon baller to gently scoop out most of each potato's inside, leaving 1/4-inch of potato attached to the shell. Reserve the scooped potato flesh. Make the goat cheese mixture by mashing the potato flesh, goat cheese and minced chipotles in a bowl with a fork. Once mixed smooth, add the chives to the mixture and stir to combine. |
| 5. | Assemble potato skins by placing some of the potato/cheese mixture into each potato shell and sprinkling with chopped turkey bacon. Re-heat in the oven at 375 degrees until hot, around 5 minutes. Garnish with additional chives. |
Baked Potato Skins With Chipotle Goat Cheese, Crumbled Turkey Bacon And Chives
Ingredients
10 each yukon Gold potato (approximately 3 oz each / 2"-3" diameter)
2 1/2 tsp olive oil
salt and pepper, to taste
*
Turkey Bacon
5 slices turkey bacon, such as Applegate Farms
1 1/2 tsp olive oil
*
Goat Cheese Mixture
4 oz goat cheese, at room temperature
2 1/2 tsp minced chipotle chiles canned in adobo (using the actual chiles rather than the adobo sauce will create more spice)
2 1/2 tsp chives, finely minced
10 each yukon Gold potato (approximately 3 oz each / 2"-3" diameter)
2 1/2 tsp olive oil
salt and pepper, to taste
*
Turkey Bacon
5 slices turkey bacon, such as Applegate Farms
1 1/2 tsp olive oil
*
Goat Cheese Mixture
4 oz goat cheese, at room temperature
2 1/2 tsp minced chipotle chiles canned in adobo (using the actual chiles rather than the adobo sauce will create more spice)
2 1/2 tsp chives, finely minced
Method
Makes 10 servings
