Hungry Potato Skins

 

The trick to crispy, picture perfect potato skins? Bake them upside down before filling!

Ingredients

2 russet potatoes 

1 tablespoon olive oil 

1/2 teaspoon salt 

1 tablespoon melted butter 

1/2 cup shredded cheddar cheese 

1/4 cup chopped bacon 

1/4 cup sour cream 

1/2 cup finely chopped scallions 

Instructions

  1. Preheat oven to 425F. Rub 1/2 tablespoon of olive oil on the skin of each potato and season each potato with 1/4 teaspoon of salt.  Pierce each potato several times with a fork; then transfer potatoes to a foiled-lined baking sheet.  Bake potatoes for 1 hour; then cool potatoes completely.  

  2. Preheat oven to 375F. Cut each potato lengthwise into thirds. Set aside the middle slices for another recipe. Using a spoon, scoop out the flesh of the potatoes, leaving a border of about 1/4-inch thick.  

  3. Brush potato skins, inside and out, with melted butter and place skin side up on a foiled-lined baking sheet. Bake until crisp, about 25 minutes.  

  4. Remove baking sheet from the oven, flip the potatoes over (skin side down) and sprinkle each potato with 2 tablespoons of shredded cheese. Top each with a tablespoon of chopped bacon and return baking sheet to the oven for 5 minutes, until cheese is melted and beginning to bubble. Cool potato skins for 2-3 minutes. 

  5. Combine sour cream and 1/4 cup of the scallions. To serve, dollop 1/4 of the sour cream mixture on each potato skin and garnish with remaining scallions.  

 
Hungry Potato Skins

Hungry Potato Skins

Yield: 2
Author:
Prep time: 10 MinCook time: 1 H & 28 MTotal time: 1 H & 38 M
The trick to crispy, picture perfect potato skins? Bake them upside down before filling!

Ingredients

Instructions

  1. Preheat oven to 425F. Rub 1/2 tablespoon of olive oil on the skin of each potato and season each potato with 1/4 teaspoon of salt. Pierce each potato several times with a fork; then transfer potatoes to a foiled-lined baking sheet. Bake potatoes for 1 hour; then cool potatoes completely.
  2. Preheat oven to 375F. Cut each potato lengthwise into thirds. Set aside the middle slices for another recipe. Using a spoon, scoop out the flesh of the potatoes, leaving a border of about 1/4-inch thick.
  3. Brush potato skins, inside and out, with melted butter and place skin side up on a foiled-lined baking sheet. Bake until crisp, about 25 minutes.
  4. Remove baking sheet from the oven, flip the potatoes over (skin side down) and sprinkle each potato with 2 tablespoons of shredded cheese. Top each with a tablespoon of chopped bacon and return baking sheet to the oven for 5 minutes, until cheese is melted and beginning to bubble. Cool potato skins for 2-3 minutes.
  5. Combine sour cream and 1/4 cup of the scallions. To serve, dollop 1/4 of the sour cream mixture on each potato skin and garnish with remaining scallions.
 

Check out some of my other creations:

 

DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!

 

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