Potato Skins

2013-04-25
  • Yield : 12 Servings
  • Prep Time : 30m
  • Ready In : 30m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • Sgroppino

  • Smashed Potatoes with Chives

Ingredients

  • 6 small baking potatoes
  • 2 tablespoons butter, melted
  • 2 teaspoons seasoned salt
  • 3 tablespoons grated Parmesan cheese
  • 1 1/2 cups shredded cheddar cheese
  • 4 strips bacon, cooked and crumbled
  • 3/4 cup Daisy Brand Sour Cream
  • 2 teaspoons finely diced fresh chives

Method

Step 1

1.Lightly grease the outside of potatoes, cut small slit in the top and bake at 425°F for 45 minutes or until soft. Let stand until cool enough to handle (about 15 minutes).

Step 2

2.Cut the potatoes in half lengthwise and scoop out the cooked potato, leaving a very thin layer of potato. (Save the cooked potato for mashed potatoes or hash browns.)

Step 3

3.Brush the outside and inside of skins with melted butter. Sprinkle the inside with seasoned salt and Parmesan cheese.

Step 4

4.Place on a lightly greased baking sheet. Bake for 8 minutes or until crisp and bubbly.

Step 5

5.Fill each with Cheddar cheese and bacon.

Step 6

6.Bake 3 minutes or until the cheese is melted.

Step 7

7.Top with a dollop of sour cream and sprinkle of chives.

Step 8

Variation: Twice Baked Potato Fingers - Bake 3 large (about 5-inch) potatoes for 1 hour; cool. Cut in half lengthwise, and then lengthwise in half again, making 12 long fingers. Scoop out and proceed as above.

Leave a Reply

Your email address will not be published. Required fields are marked *