6 medium-large sized potatoes
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
Rinse and dry potatoes. Cut into small chunks. Preheat oven to 400 degrees and line baking sheets with parchment paper.
When potato chunks are dry, place in bowl. Toss with oil, salt, and pepper. Place in single layer on trays. Bake in preheated oven for 30 minutes, flipping potatoes once. Heat in oven for 30 more minutes or until golden brown.
I LOVE POTATOES
4 large unpeeled Idaho or Russet potatoes
1/4 cup milk
1/4 cup butter, softened
1/4 cup sour cream
1/4 teaspoon salt
1 cup shredded Cheddar cheese
4-5 strips bacon
Preheat oven to 375 degrees. Wash potatoes and stab several times with a fork. Place potatoes in preheated oven and bake 1 hour to 1 hour and 15 minutes.
Remove potatoes from oven. When cool enough to hold, cut potatoes lengthwise and scoop filling (potato) into large mixing bowl. Make sure you do not scoop too close to the skin so skin still holds shape.
Mash butter into potatoes. Meanwhile, cook bacon according to package directions. Chop into small pieces.
Add milk, sour cream, and salt. Mix until incorporated. Stir in bacon and cheese.
Scoop filling into potato skin “shells.” If desired, sprinkle tops with more cheese.
Place potatoes on baking sheet. Bake in preheated oven for 20 minutes or until hot.
*If you wish to freeze the potatoes, wrap in foil and place in a Ziploc bag. Freeze before the second bake.