Recipe Ingredients
- 6 small russet potatoes
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 cups shredded Gruyere cheese
- 1 1/2 cups Daisy Sour Cream French Onion Dip
- 6 slices bacon, cooked and crumbled
Recipe Directions
- Preheat oven to 425°F and line a baking sheet with aluminum foil. Prick potatoes with a fork. Rub potatoes evenly all over with oil and season with salt. Bake until tender and fork inserted easily comes out, about 45 to 50 minutes. Let cool for 5 minutes before handling.
- Cut potatoes in half lengthwise, and scoop out flesh, leaving a 1/4-inch border.
- Season potato skins with salt and pepper, to taste. Fill evenly with cheese. Place on prepared baking sheet, and bake until cheese is melted, about 3 to 4 minutes.
- Top potato skins evenly with a dollop of French onion dip. Garnish with bacon and thyme. Serve and enjoy.
