Loaded Potato Skins

I would dare-say this was the most liked appetizer of the party.  I thought they were delicious and the Chipotle Sour Cream added the perfect amount of "zing"!  Mike even bragged to my parents about how good these were and he took them in his lunch until he ate them all.  We'll definitely be making these again!

You will need:

12 potatoes, cooked and cooled (I microwaved mine)

2 Tbsp. olive oil
Sea salt
1 cup Cheddar cheese, shredded
1/4 cup bacon bits
1/4 cup BREAKSTONE'S Zesty Blends Chipotle Sour Cream

1.  Cut potatoes in half length-wise.  Scoop out centers, making a 1/4 inch thick shell, and reserve centers for another dish (I used mine for potato salad).  Cut potato shells in half again width-wise (making quarters).

2.  Place potatoes skin side up on a cookie sheet.  Brush with olive oil and sprinkle with sea salt.

3.  Flip potatoes so the hollowed out section is facing up and sprinkle with cheese, bacon bits, and a dollop of Chipotle sour cream. 

4.  Bake at 350 for 20 minutes, until potatoes are heated through and cheese is melted.

Adapted from: Breakstone's Facebook Page