How to cook Potato Skins Recipe
Potato skins recipe Ingredients
• 6 small to medium sized russet baking potatoes (total 3 pounds)
• Olive oil
• Canola oil or grapeseed oil
• Kosher salt
• Freshly ground pepper
• 6 strips of bacon
• 4 ounces grated cheddar cheese
• 1/2 cup sour cream
• 2 green onions, thinly sliced, including the greens of the onions
1 Scrub the potatoes clean then bake the potatoes using your favorite
method, either oven or microwave. If using an oven, rub with olive
oil and bake in a 400°F oven for about an hour until the potatoes
are cooked through and give a little when pressed. If using a microwave,
rub all over with olive oil and cook on the high setting for about
5 minutes per potato. I have found that baking the potatoes in a conventional
oven yields potatoes that are easier to work with (cut and scoop out),
the potato seems to adhere to the skins a little better, but there
is hardly a discernible difference in the final product.
2 While the potatoes are cooking, cook the bacon strips in a frying
pan on medium low heat for 10 to 15 minutes, or until crisp. Drain
on paper towels. Let cool. Crumble.
3 Remove the potatoes from the oven and let cool enough to handle.
Cut in half horizontally. Use a spoon to carefully scoop out the insides,
reserving the scooped potatoes for another use, leaving about 1/4
of an inch of potato on the skin.
Increase the heat of the oven to 450°F. Brush or rub grapeseed oil
or canola oil (or another high smoke point oil) all over the potato
skins, outside and in. Sprinkle with salt. Place on a baking rack
in a roasting pan (don't use a cookie sheet, it will warp, use a roasting
pan or broiler pan that can take the heat). Cook for 10 minutes on
one side, then flip the skins over and cook for another 10 minutes.
Remove from oven and let cool enough to handle.
4 Arrange the potato skins skin-side down on the roasting pan or rack.
Sprinkle the insides with freshly ground black pepper, cheddar cheese,
and crumbled bacon. Return to the oven. Broil for an additional 2
minutes, or until the cheese is bubbly. Remove from oven. Use tongs
to place skins on a serving plate. Add a dollop of sour cream to each
skin, sprinkle with green onions.
Serve immediately. Serves 4 to 6.
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