Potato Skins

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potato skins

I love potato skins, they make a create snack! They’re the perfect food when watching basketball!

Start with a few potatoes. Preheat the oven to approximately 400 degrees F. While the oven is heating, thoroughly scrub the potatoes, then them dry with a paper towel.

Use a paper towel or with clean hands to rub canola oil all over the skins until they’re nice and moist and wonderful. Place them on a baking sheet and bake until the skins are crisp and the potato is tender when pierced with a fork, about 30 to 40 minutes or so, depending on the size of your potato.

potato skins

While the potatoes are baking, cook your bacon. I like the thick cut and like to cook it in a microwave for crisp bacon. Once cooked, chop it on your cutting board.

Next, grate up some sharp cheddar, mild cheddar or your favorite cheese! Then slice/chop the green onions.

Once the potatoes are done, let them cool just a bit, then slice them down the middle. I like to use an ice cream scoop to scoop out the insides. I place the potato into a bowl and use them for mash potatoes the next day.

I like to brush the outside of the potato skin with melted butter. If you want the outside skin to be really crisp place them back into the oven skin side up and back for 2 to 4 minutes until crisp. Or just place them back on your baking sheet right side up. Place the cheese into the potato, then your bacon. Then stick the potato skins back into the oven just long enough to totally melt the cheese and sizzle the bacon.

potato skins

…Yum!

The green onions are next, add sour cream if you like! You’ll love these a lot!! 🙂 In the south, some people call thme tater skins!

 

See my dessert Recipes!

Making Crème Brûlée               Hot Fudge Cake

creme brulee       hot fudge cake and ice cream

Strawberry Pie                            Chocolate Cheesecake

strawberry pie       chocolate cheesecake recipe

Cheesecake                                 Red Velvet Cake

cheesecake     red velvet cake

Click image to view more information on my cutting boards.

walnut double handle cutting board

 

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31 thoughts on “Potato Skins

  1. Can you believe I’ve never had potato skins? ONce I almost ordered them in a restaurant as an appetizer, but ended up choosing something else. Now you got me very very curious 😉

  2. Do you ever make them as “twice baked” potatoes? I do them just like you up until the scooping. I salt the empty skins, and then mash the potato in a bowl with butter, cheese, sour cream, thawed spinach, herbs, and some sauteed or dehydrated onion. The mixture is then scooped back into the potatoes, topped with more sharp cheddar and some chili powder, and baked for another 20 minutes or so. You could certainly add pig parts in there if they make you happy, and top with those lovely green onions. Not a snack, but a delicious, creamy almost good for you meal… Best wishes, WG

  3. When potato skins came on the appetizer menu years and years ago my father said, “What? They’re eating garbage? We were poor but we never had to eat garbage.” I’ll never forget it and it makes me laugh when I think of it.

    It’s not garbage to me and there are a few restaurants who serve skins here in Australia and I always order them.

    I make them at home but not often enough! Yum.

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