Loaded Potato Skins Baked in a Cast Iron Skillet

[Antilope]

Loaded Potato Skins Baked in a Cast Iron Skillet

Cooking the potatoes by this method results in a
roasted potato skin that does not require deep frying
and a delicious roasted flavoring in the potato filling.

4 Tbsp cooking oil
1/4 tsp dried rosemary
1/8 tsp seasoning salt or kosher salt to sprinkle in skillet
3 or 4 medium size potatoes, sliced in half length wise
1/2 cup cheddar cheese, grated
1/2 cup mayonnaise
1/4 cup chopped scallions, chopped fine
2 tbsp bacon bits
1/4 tsp garlic powder
salt and white pepper to taste
1/2 cup Sour Cream
Paprika to sprinkle on top

In a room temperature, cast iron skillet, add the oil and spread evenly over bottom. Sprinkle rosemary and salt evenly over the oil.

Scrub and dry the potatoes. Leave potato skins on. Cut potatoes in half, lengthwise, through widest part of potato. Place potatoes, cut side down, one layer deep in bottom of cast iron skillet. Press down on potatoes so that the cut side is coated in oil.

Place cold skillet of potatoes in cold oven. Set oven to 400 degrees F and bake for 40 to 45-minutes. At end of cooking time, pierce with fork to test for doneness.

Scoop out the baked potato flesh into a bowl, leaving about 1/8-inch of potato in the potato skin to avoid breaking it. Reserve the potato skins until needed.

Stir in and mix lightly, the scooped out potato flesh with cheese, mayonnaise, scallions, bacon bits and garlic powder. Mix in salt and white pepper to taste.

Spoon the mixture loosely back into the potato skins.

Serve with 1 tablespoon sour cream spooned on top of each potato skin and sprinkled with paprika.

Makes 6 to 8 medium size loaded potato skins.