Chimichurri potato skins

Serves 4-6

• Ingredients: 
• 3 russet potatoes, pierced with a fork 8-10 times each 
• 2 tablespoons olive oil 
• 1 teaspoons kosher salt 
• 2 tablespoons unsalted butter, melted 
• 2 cups sour cream  
• ¼ cup fresh parsley 
• ¼ cup fresh dill
• 1 jalapeno, roughly chopped 
• 2 cups sharp white cheddar 
• 2 cups sharp cheddar
• 1 can Ekone Smoked Oyster 

Preheat the oven to 400°, and line a baking sheet with parchment paper.  Rub your potatoes with olive oil and salt until glistening and completely covered and bake for one hour.  Allow your potatoes to cool and in the meantime blend your sour cream with parsley, dill, and jalapeno until the sauce has tinted a soft green.

Slice your cooled potatoes in half lengthwise and scoop out the potato innards and discard.  Baste each potato with melted butter and place back into the oven for ten minutes with the skins facing up.  Remove from the oven, turn over each potato  and cook for another ten minutes.  Remove from the oven, and sprinkle both evenly cheeses over the potatoes and cook for a final five minutes.  

Stud each potato skin with Ekone Smoked Oysters and dollop the skins with a the chimichurri sour cream and serve immediately.