These stuffed potato skins are the perfect choice for weeknight dinner. They are easy to make and absolutely delicious!
- 2 containers Icelandic Provisions Plain Skyr
- 2 tablespoons thinly sliced chives
- 4 tablespoons hot sauce
- 4 Russett Potatoes, scrubbed
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 ounces (or more) gruyere cheese, shredded
- 8 pieces cooked bacon, crumbled, reserving bacon fat
Preheat oven to 400.
Blend the the skyr, chives, and hot sauce in a small Cuisinart, or hand blender until smooth. set aside.
Prick potatoes all over with a fork and rub generously with the olive oil, then season generously with salt and pepper. Place potatoes on a rimmed baking sheet and place in the oven until the skin is crispy and the inside is soft, about 70 minutes. When done, remove and let cool.
Raise the oven temperature to 500F.
Cut the potatoes in half. Leaving 1/4 inch of flesh attached to the skin, scoop out the flesh, saving the flesh for another use. Brush the inside of the potatoes with the reserved bacon fat and season inside with a little salt and pepper. Return the potatoes to the oven and cook, about 5-7 minutes per side, until skin is crips and flesh is golden.
Remove and fill with cheese and return to the oven until the cheese is melted, about 1 minute. Remove and serve hot, topped with the spicy Skyr sauce, bacon and extra chives.