Bacon Jalapeño Potato Skins

1. Preheat oven to 400 degrees F.
2. Wash and scrub your potatoes, and pierce each a few times with a fork or knife.
3. Pat dry, then rub each spud with a little olive oil.
4. Place on a baking sheet and bake for 60 minutes, until tender inside.
5. Allow potatoes to cool a bit, then slice each in half and scoop out the centers into a bowl. Save that fluffy goodness for some cheater mashed potatoes or another tasty recipe!
6. Switch oven to BROIL on HIGH.
7. Brush some olive oil on each side of the potatoes. Place potatoes skin side up on your baking sheet and sprinkle with a pinch of salt.Broil for 2-3 minutes, then flip (skin-side down) and broil for another 2-3 minutes until golden crispy.
8. Use oven mits to safely remove tray from oven and switch OFF.
9. Top potato skins with grated cheddar cheese, sliced jalapeño peppers, and crumbled cooked bacon.
10. Return to oven until melty (just a few minutes!), top with chopped green onion, then dive in with a sour cream for dunking. Enjoy!

FREEZER INSTRUCTIONS

1. After toppings are added to the potato skins, allow to cool completey. Freeze on a parchment lined plate or baking sheet until fully frozen.
2. Once frozen, transfer the frozen skins to a baggie or airtight container.
3. When you’re ready to make them, Place frozen skin in a 400 F preheated oven and bake for 10-20 minutes or until the skins are cripsy and the cheese has melted.