Cheesy Potato Skins

I apologize for the lack of posts last week. It was one of those off weeks for me, with a lot going on and not enough time in the kitchen. To top off my busy week, I end up breaking my camera on Saturday. I will apologize in advance for the photos that will be coming in the near future. Until I get a new camera, I am stuck with my droid camera.

Enough about my crazy life, how about a recipe? Potato skins are super easy and the perfect thing to eat while watching football. They also go great with Buffalo Wings. I’m posting a pretty basic recipe for the skins, you can tweak this anyway you like. You can add a mixture of different cheeses, herbs, meats, etc… So many fun things to create, having a basic platform is what you need and this is it.

Cheesy Potato Skins:

  • 4 Idaho Russet Potatoes, scrubbed
  • 2 cups shredded cheddar cheese
  • 2 tbs melted butter
  • 2-3 tbs chopped chives
  • 2-3 tbs bacon or bacon bits.
  • Salt and Pepper
  • Sour cream for serving
  1. Preheat oven to 375 degrees. Wrap scrubbed potatoes in tin foil and bake in oven for 1 1/2 hours, or until tender. You can test by inserting a knife into the potato, if it goes through with no resistance, it’s done. Let cool for 20 minutes.
  2. If using real bacon, cook the bacon till crisp and crumble, set aside.
  3. Preheat the broiler and put the on the upper middle part of the oven.
  4. Take the potatoes and slice them in half, lengthwise. Scoop out the pulp with a spoon, leaving a little of the pulp near the skin. Be careful not to go through the skin. Place on a baking sheet.
  5. Brush the skins with the melted butter and season with salt and pepper. Broil the skins till they start to crisp up and get a light brown color.
  6. Add the cheese to each skin and put back under the broiler, till the cheese is melted. (Do NOT walk away, cheese will melt fast).
  7. Top each skin with bacon and chives, serve with sour cream.
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