This meal is filled with great memories. It was a picture perfect Sunday afternoon at my cousins house in Quincy, Massachusetts. We had potato skins, guacamole, and grilled chicken wings to top off the day! I have to give some of the credit of this meal to the convection oven my cousin had. This was my first time using a convention oven and I believe it really helped my potato skins come out amazing.
Photo Credit: Gena Morgis
Guacamole Ingredients: Organic avocados, organic cilantro, organic limes, organic jalapeno pepper, organic garlic powder, pink Himalayan sea salt, fresh ground pepper.
Potato Skin Ingredients: Organic russet potato (semi-small size), boil them until they are halfway cooked, remove from water, after they cool down coat the skins with olive oil, salt, and pepper. Bake out at 350 F until fully cooked. Remove from oven, slice the potatoes in half and pour a little Lillies Carolina BBQ sauce on top. Bake in oven for a few minutes longer. Remove from oven and top the potatoes with high quality cheddar cheese (I used imported cheddar from England made from grass fed cows). Next add the bacon strips (I cooked these ahead of time), and lastly the chives. Sprinkle with a little more salt.
The Looseleaf Cookbook 