A Super Bowl Favorite- Loaded Baked Potato Skins

This weekend is the Super Bowl and Loaded Baked Potato Skins are a favorite “game food.” Yum!

Loaded Baked Potato Skins- Serves 4-6

6 large russet potatoes, cleaned

2 tablespoons coconut oil

1 tablespoon Celtic sea salt

4 slices bacon (organic, nitrate-free and pastured preferred), cooked and broken into bits

1 1/2 cups raw cheddar cheese, shredded

1/2 cup sour cream

1/4 cup green onions or chives, chopped

Preheat oven to 400 degrees.  Coat each potato with coconut oil (you can use your hands)  and sprinkle generously with salt.

Bake in oven for 1 hour or until a knife can be inserted without resistance.

Remove from oven and cool for about 10 minutes.

Cut each potato in half length-wise and carefully scoop out the flesh (I usually keep this and use for mashed potatoes or potato cakes the next day).

Sprinkle each potato skin generously with sea salt.  Smear 1 tablespoon of sour cream into each potato skin and top with cheese and bacon.

Bake in oven for 10-15 minutes or until cheese is golden and bubbly.  Before serving sprinkle with green onion.