Umami Potato Skins

Directions

1. Heat the oven to 425°F. Line a rimmed baking sheet with parchment paper or foil.

2. Scrub the potatoes and pat dry. Lightly poke several times with a fork. Rub the potatoes with oil and season generously with salt. Place the potatoes on a wire rack on the prepared baking sheet and bake for 30 minutes, then flip and bake for another 20-30 minutes, or until tender. Remove from the oven and let cool until you can safely handle. Turn the oven up to 450°F.

3. While the potatoes are cooling, add the chopped bacon to a nonstick skillet over medium high heat and cook until crisp, stirring as needed. Drain the bacon bits on paper towels and reserve the bacon fat for use in step 5.

4. Cut the potatoes in half and scoop out the insides, leaving a generous amount of potato still attached to the skin. Save the inside of the potatoes for another use.

5. Cut the potato halves in half again into wedges and arrange on the previous wire rack. Brush all sides of the potatoes with the reserved bacon fat and season with pepper, then bake the skins at 450ºF until crisp and golden, flipping once, about 20-25 minutes.

6. Remove the potato skins from the oven and drizzle generously with Bachan’s Gluten Free Barbeque Sauce and top evenly with cheese. Place the skins back in the oven and bake until the cheese is melted, 3-4 minutes. Remove from the oven and top with bacon, green onions, and a dollop of sour cream. Enjoy immediately with extra Bachan’s for dipping.