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!
Mayonnaise…. Mayonnaise?? MAYONNAISE!! That is the secret ingredient in this scratch chocolate cake. Every cake needs fat and mayo is as good as any. Literally scratch that - it's better!