Scrub potato clean and bake in a 400°F oven for about an hour, or until tender. Alternatively, if you have stored the potato skins in the freezer, preheat the oven to 350 and place the skins on a parchment-lined cookie sheet. Bake for 15 minutes.
While the skins bake, cook the bacon in a pan over medium-low heat until crispy. Drain, let cool, and crumble.
Once warmed up, sprinkle on the the shredded cheese and broil for 1 to 2 minutes or until cheese has melted.
Top each skin with a sliced jalapeños, a dollop of sour cream, and a sprinkle of green chives. Serve immediately.
0 servings