Loaded Baked Potato Skins

Knowing how much my mom adores them (along with most Americans!), I made potato skins for our family's Superbowl party. Although I'm not a football fan myself, I enjoyed my fair share of the food- especially these potato skins! What's not to love?!

Loaded Baked Potato Skins
Serves 8-12

8 medium potatoes, scrubbed clean and pricked with a fork
2 cups shredded cheddar cheese
1 bunch of green onion, washed and chopped finely
1/2 pound of bacon, fried and chopped
canola oil

1. bake potatoes at 425 degrees for about an hour, or until tender when pierced with a fork
2. holding the potatoes in an oven mitt, cut them in half length-wise
3. use a spoon to scoop out the center of the potato into a bowl, leaving at least a 1/4 inch layer of potato inside the skin (save the potato you scoop out to make potato pancakes, baked potato soup, or gnocchi!)
4. turn each potato skin upside down on the baking sheet, brush with canola oil and sprinkle with a little salt, bake for 10 minutes (this makes the skins nice and crispy!)
5. turn potato skins over and brush the insides of each with a little canola oil and bake again for about 10 minutes
6. top the crisp potato skins with shredded cheese and put back in the oven just long enough to melt
7. top each potato skin with green onions, bacon, and a dollop of sour cream and enjoy! (Depending on the size of your potatoes, you may want to cut your potato skins in half or into thirds to allow for easier eating!)

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