Thrice Baked Pig Skins
There's not much better than potato skins, but we'd sure like you to try these Thrice Baked Pig Skins! It's amazing how just a scoop or two of bacon jam impacts the flavor of the mashed potato middle - just the perfect touch of tangy sweetness. It's subtle but elevating and definitely delicious! You can pick up a jar of Midwest Fresh Bacon Jam at our Times Right Store in Vandalia, IL.
There's not much better than potato skins, but we'd sure like you to try these Thrice Baked Pig Skins! It's amazing how just a scoop or two of bacon jam impacts the flavor of the mashed potato middle - just the perfect touch of tangy sweetness. It's subtle but elevating and definitely delicious! You can pick up a jar of Midwest Fresh Bacon Jam at our Times Right Store in Vandalia, IL.
- 6 russet potatoes
- 6 oz Classic Bacon Jam (We sell Midwest Fresh Bacon Jam at Times Right)
- 1 cup sour cream
- 1 bunch chives or scallions
- 12 oz shredded cheddar cheese
- 4 tbsp butter
- Bake PotatoesAfter thoroughly scrubbing the potatoes under water, toss in salt then pierce the potatoes with a fork, place on a baking sheet and bake at 400 degrees for 1 hour.
- Cut, Scrape and Spread Bacon JamCut each potato in half lengthwise and gently scrape out the insides into a mixing bowl, taking care not to tear the shell. Leave a thin layer of potato in the skin for support. Lay the hollowed out potato shells on a baking sheet and spread ½ oz Classic Bacon Jam in each. Place back into the oven at 350 degrees for 5 minutes.
- Prepare Potato InsidesWhip the potato insides with sour cream and butter, place into the shells, and top with shredded cheese. Place back into the oven at 350 degrees until the cheese is melted.
- ServeTop with finely chopped scallions and serve warm.
