Loaded Garlic & White Truffle Potato Skins

Crispy potato skins filled with bacon and melted cheddar, then finished with just enough White Truffle EVOO to make them feel special.

Seven Barrels products:

• Garlic Extra Virgin Olive Oil
• White Truffle Extra Virgin Olive Oil

Makes: 12 potato skins
Prep: 15 minutes
Cook: 60 minutes

Ingredients:

• 6 medium russet potatoes
• 2 tablespoons Seven Barrels Garlic EVOO
• 1½ cups shredded sharp cheddar
• 6 slices bacon, cooked and crumbled
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ cup sour cream
• 3 tablespoons sliced green onions
• 1–2 teaspoons Seven Barrels White Truffle EVOO

Directions:

1. Heat the oven to 425°F. Pierce the potatoes and bake for 45–55 minutes, until tender.
2. Let them cool slightly, then halve lengthwise. Scoop out the centers, leaving about ¼ inch of potato inside each skin.
3. Brush both sides with Garlic EVOO and season with salt and pepper.
4. Arrange cut-side down and bake for 10 minutes. Turn and bake another 8 minutes.
5. Fill with cheddar and bacon. Return to the oven for 4–5 minutes, until the cheese melts.
6. Top with sour cream and green onions. Finish each skin with a very light drizzle of White Truffle EVOO.