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
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.
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.
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.
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.
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
Ingredients
Instructions
- 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.
- 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.
- 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.
- 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.
- 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!
I know - you're thinking, "Why haven't I bread pudding-ed anything lately?" Don't worry. I am sure there are other retro desserts out there you could bread pudding. But good luck topping this one!