August 3, 2007
Who hasn't had a Potato Skin now and then when out at a restaurant or grill? But most people don't realize they are super easy to make at home! It's most definitely not something you'd eat everyday, but it's nice to splurge every once in a while and these little babies go great with ribs!
What You'll Need:
Small russet potatoes
Extra virgin olive oil
Shredded cheese (Cheddar, Colby, Monterey Jack...What every you like or a mix of all three!)
Bacon, cooked and crumbled
Preheat oven to 375 F.
Cut potatoes in half and place on the baking sheet cut side up. Bake for 30-35 minutes until potatoes stick done. (Note: Depending on the size of your potato it may take more or less time for them to cook. After 20 minutes check them every 10 minutes or so until done.)
Remove potatoes from oven, brush with a little extra virgin olive to moisten oil and flip over so flat side is down. (Note: Be careful...The potatoes will be hot!) Let sit until potatoes cool.
Once potatoes are cooled preheat oven to 425 F.
Scoop flesh out of each potato leaving 1/8-1/4 of an inch of potato in the skin. Place scooped out potato into a bowl and set aside. (Note: The pulp can be used for Potato Cakes, Mashed Potatoes or even as a part of Potato Soup. I usually put them in the fridge or a freezer container and freeze them until I'm ready to use them in another recipe.)
Sprinkle each skin with the cheese(s) of your choice and sprinkle with crumbled bacon. Bake for 5-8 minutes or until cheese melts.
Serve with sour cream and/or scallions.
Posted by Dianne at August 3, 2007 10:18 AM
TrackBack URL for this entry:
Listed below are links to weblogs that reference Potato Skins:
» Bacon Cheese Curly Fries from Diannes Dishes
So lets talk sinful today shall we? And what could be more sinful than fried potatoes, melted cheese and bacon? Not much I dare say! Cheese fries and Potato Skins are some of Jamison's all time favorites so every... [Read More]
Tracked on July 29, 2008 7:38 AM
Dianne, I haven't cooked potatoes this way in so many years you won't believe it. :)
This is luscious, my friend!
Posted by: Patricia Scarpin at August 6, 2007 10:21 AM
I don't make them that often myself. They are one of Jamison's favorites, but since they are calorie laden I only make them for him once or twice a year.
Posted by: Dianne at August 6, 2007 10:38 AM