Homemade Potato Skins
I love potato skins. They are pretty close to the top of the list when I think about my favorite appetizers. When we go out to dinner, we order them from time to time. We used to buy some frozen potato skins to enjoy at home, especially during sporting events, especially BIG events like the Superbowl, World Series, etc. However, we’ve found that sometimes it’s challenging to get them completely cooked, and I HATE undercooked potatoes. To solve the problem, I just started making Homemade Potato Skins.
I bake the potatoes in the oven for about an hour, on the bottom rack, then check to see if they’re done. I can usually tell by giving them a light squeeze 🙂 I also like to cook my bacon in the oven, and that takes about 25 minutes. So, at the 35-minute mark, I slide the tray of bacon onto the top rack, and they get done about the same time. Dice the bacon, and it’s time to assemble the Homemade Potato Skins!
The important thing to remember is this is not a recipe that has to be followed exactly. You can use bacon bits. You can add other ingredients (pulled pork or guacamole, yum!) or leave off something you don’t want (I’m allergic to onions, so I leave one or two onion free for me!). Want more cheese, toss it on!
- 10 slices cooked bacon, diced
- 5 large baking potatoes
- 3 tbsp vegetable oil
- 2 tbsp unsalted butter (1/4 stick), melted
- ½ tsp salt
- ¼ tsp garlic powder
- ¼ tsp paprika
- 1 tbsp grated parmesan cheese
- ⅛ tsp pepper
- 2 C. shredded Cheddar cheese
- ⅓ C. sour cream
- 2 large green onions, diced
- Cook Bacon, then dice
- Bake Potatoes: Pierce each potato several times with a fork or sharp knife. Place the potatoes directly on the bottom oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about an hour. Allow them to cool.
- When potatoes are cool enough to handle, cut in half lengthwise; carefully scoop out pulp, leaving ¼-inch shells. (Sometimes I scoop more for thinner skins, scoop less for thicker skins)
- Save potato pulp for another use (I use for mashed potatoes the next day).
- In small bowl, mix oil, salt, garlic powder, paprika, parmesan cheese and pepper.
- Brush mixture over skins.
- Flip over and Brush the insides of the potatoes with the melted butter and season with salt and pepper
- Heat oven to 450° F.
- Line baking sheet with Aluminum Foil.
- Spray aluminum foil with non-stick cooking spray.
- Place potato skins, skin side up, on baking sheet.
- Bake 10 minutes.
- Turn potato skins over and fill with cheese and bacon.
- Bake 10 to 12 minutes or until cheese is melted.
- Top with sour cream and green onions.
These are a few items I find helpful in my own kitchen when preparing this Homemade Potato Skins Recipe:
Rachael Ray Oven Lovin’ Nonstick Bakeware 3-Piece Baking and Cookie Pan SetKitchenAid Gourmet Long-Handled Ice Cream Scoop (Red)OXO Good Grips 3-Piece Mixing Bowl Set, Blue/Green/YellowOXO Good Grips Silicone Basting & Pastry Brush – SmallOXO Good Grips 12-Inch Stainless-Steel Locking TongsPorcelain 3 Tier Serving Tray – Rectangular Serving Platter – Appetizer Dessert Stand Rack
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