POTATO SKINS
3 lbs potatoes, scrubbed
1/2 lb bacon, diced
2 cups cheddar cheese, grated
5 green onions, diced
oil (for deep frying)
salt (to taste)
sour cream (for dipping)
Preheat oven to 375 degrees F. Cook the diced bacon until crispy, remove from
bacon fat and drain on paper towel. Peel the potatoes with
a knife leaving a good amount of potato on the skin.
Save the center of potatoes for another recipe,
or slice them into wedges and cook in the same manner as the potato skins.
Deep fry the potato skins until crispy and golden. Drain thoroughly
and salt to taste. Spread the potato skins evenly on a pizza
pan. Sprinkle evenly with the green onions, cheese
and crispy bacon. Bake for 10-15 minutes until hot
and cheddar is melted. Serve hot with sour cream for dipping.
Loaded Potato Skins Recipe
6 medium sized baking potatoes
Olive Oil
Canola Oil
Salt
Pepper
6 bacon strips
5 oz grated cheddar cheese
1/2 cup sour cream
2 green onions sliced
Directions
Coat the potatoes in olive oil and bake in the oven for an hour at 400°F.
While the potatoes are cooking, cook the bacon strips in a frying pan until crisp.
Let cool and then crumble into small pieces.
Remove the potatoes from the oven and let cool.
Cut potatoes in half horizontally.
Scoop out the insides with a spoon, leaving about ¼ of an inch
of potato on the skin.
Then rub canola oil all over the
potato skins and sprinkle with salt.
Increase heat of
the oven to 450°F and place potato skins in a roasting
pan on the middle rack of the oven.
Cook for 10 minutes on one side,
then flip over and cook for another 10 minutes.
Remove and let cool.
Sprinkle the insides with black pepper, cheddar cheese, and bacon.
Return to the oven and broil for another 2 minutes.
Remove and serve. Add
a little sour cream and garnish with green onions.
Serve immediately.
