twice baked potatoes wrapped and ready for the freezer
Evidently, I put too much filling in the first potatoes because I ran out with 10 shells left to fill. I didn't know what to do with the empty potato shells, but didn't want to be wasteful and throw them away, either. Then it hit me - TATER SKINS! Back in my college days I used to love getting tater skins from Max & Erma's restaurant. So, I stuck my empty potato shells in a zip lock bag and put them in the fridge to await transformation.
These were super simple to make and used only 4 additional ingredients; shredded cheese, real bacon bits, sour cream and chives. You could easily use crumbled bacon and green onions, but this is what I had on hand.
I laid the empty shells out on a cookie sheet,
filled them with a little shredded cheese and bacon bits (no measurements needed),
and popped them into a pre-heated 400 degree oven. Twenty minutes later they were ready to be finished off.
I put a dollop of sour cream on each potato and topped with some chopped chives from my herb bed to finish them off.
Yummo! I think that the next time I make twice baked potatoes I may fill them a little too full on purpose so I'll have another excuse to make these super easy tater skins. :0)
I'm linking this post to These Chicks Cooked.
I'm linking this post to These Chicks Cooked.
