Potato Skins & Shandy

Serves: Six | Prep: 10 min | Cook: 16 min

Ingredients:

Potato Skins:
5 baked potatoes, cooked and cooled
4-5 slices bacon, cooked
3 Tbsp olive oil, divided
1/2 tsp dried parsley
1/4 tsp garlic powder
1/4 tsp salt
1 cup cheddar cheese, grated
3-4 Tbsp sour cream
2 Tbsp scallions, thinly sliced
1 Tbsp fresh chives, minced

Shandy:
1 can cold heineken
1 can cold 7-up

Garnish:
White tape for the glass

Directions:

Potato Skins:
Grease a baking tray with 1 Tbsp olive oil, place into the oven while preheating to 475F/240C.

Cut cooked potatoes in half and scoop out the flesh of the potato, however leaving ¼ inch of potato in the bottom.

In a bowl add the remaining 2 Tbsp olive oil, parsley, salt and garlic powder. Mix together.

Place the scooped skins face down onto the prepared, preheated tray. Brush the skin side of the potatoes with a third of the oil mixture and cook, 7 minutes.

Flip potatoes, flesh side up and brush the remaining oil mixture onto the potatoes, place back into the oven for another 7 minutes.

Remove from the oven and fill each potato with cheese and bacon, bake for an additional 2 minutes, until the cheese is bubbly.

Place on a serving tray, dollop each potato with sour cream and top with scallions and chives.

Shady:
Tape the outside of the glass, one long strip down and 4-5 small strips across to represent a football.

Add ½ Heineken and ½ 7-up to the prepared glass.