Chimichurri Potato Skins with Ekone Smoked Oysters | Taylor Shellfish Farms

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