Wild Chive & Onion Chèvre (7 oz)
2 tbsp melted butter
1 small jar pimento peppers
4 slices bacon, cooked and crumbled
salt & pepper
Preheat the oven to 400°F and arrange a rack in the middle. Pierce each potato several times with a fork. Place the potatoes directly on the oven rack and bake until the skins are crisp, about 50 minutes. Transfer to a wire rack until cool enough to handle, about 10 minutes. Set the oven to broil. Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact. Brush the insides of the potatoes with the melted butter and season with salt and pepper. Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper. Evenly space the potato halves skin-side up on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes (keep a close watch so they don’t burn). Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more. Fill with a dollop of chèvre and top with bacon. Place potato skins back in the oven for 4 to 5 minutes. Remove, top with sliced avocado and pimento peppers, and serve.