Kathie Oh's Recipe

Super Healthy Potato Skins

Category: on the sidelines

6 small to medium sized Yukon Gold potatoes (total 3 pounds)
Organic Virgin Olive oil
Kosher salt
Freshly ground pepper
6 strips of bacon
3 cloves of organic garlic chopped fine
2 tablespoons of fresh rosemary chopped fine
1/2 cup grated white cheddar cheese
1/4 cup grated Parmesan cheese
1 red bell pepper chopped fine
1/2 cup sour cream
2 green onions, thinly sliced, including the greens of the onions
1 Avocado, peeled and sliced thin
Wash and scrub the potatoes clean. Poke the potatoes with a fork then rub generously with olive oil. Bake the potatoes in an oven at 400 degree oven for about an hour or until the potatoes are cooked through and give a little when pressed.

While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.

Remove the potatoes from the oven and let cool several minutes. Preheat oven to 450 degrees. Slice the potatoes in half length wise and scoop out the flesh of the potato leaving 1/4 inch of potato in the skin. Mix garlic and rosemary in a small bowl with 3 tablespoons of olive oil and rub over both sides of the potato skins. Place potatoes on a broiler rack in the pre-heated oven skin side down. Bake for an additional 10-15 minutes or until skins are crunchy.

Remove from oven and sprinkle each baked skin with sea salt and ground pepper, bacon, red bell pepper and white cheddar cheese. Top with grated Parmesan cheese and return to oven and bake until cheese is melted. Serve immediately with sour cream, chopped chives and avocado slices.