Crispy Stuffed Tex-Mex Potato Skins

• Poke a few holes in each potato and bake them for 50 – 60 minutes at 400 degrees until they are tender. This can be done up to 24 hours in advance.
• Cook and crumble the bacon, if you are using it.
• Raise the oven temperature to 450 degrees. Pour 1 Tbsp. olive oil into a small bowl.
• Wearing an oven mitt to protect your hands, halve the potatoes and using a grapefruit spoon or teaspoon, scoop the flesh from each potato half into a bowl, leaving a thin layer of potato around the edges and bottoms of the skins.
• Transfer the potato skins to a baking sheet that has been sprayed with nonstick cooking spray, brush the insides of the potato skins with the oil using a pastry brush, and bake them for 8 – 10 minutes until they are crisp and starting to brown.
• Remove them from the oven and preheat the broiler, setting the oven rack a few inches from the heating element.
• Meanwhile, mash the potato flesh with 1 Tbsp. oil, the sour cream, salsa, scallions, and bacon (optional).
• Scoop some of the potato mixture into each potato half to just fill it (you will have some extra potato filling [1/2 – ¾ cup] at the end), and carefully sprinkle the cheese on top of the potatoes.
• Broil the potatoes for about 2 minutes until the cheese is melted and starting to brown. Let them cool for a few minutes before serving. We recommend eating them with your hands.

Slow Cooker Directions

• Prick the potatoes several times with a fork and wrap each one tightly in foil. Cook the potatoes in the slow cooker on low for 8 – 10 hours or on high for 3 - 4 hours, then proceed with the recipe above. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)