This simple snack takes baked potato skins and loads them with all the good stuff.
Oh for the days of youth when one could eat potato skins with wild abandon!
The Secret to the Best Potato Skins: Bake, Don’t Fry!
Kelly Hamilton
These potato skins are easy to make.
Some approaches call for deep frying, but I don’t think it is really necessary.
If you want just a few tips to bake a better potato, follow these.
Kelly Hamilton
Bring to room temperature before adding them to the skins.
Prep the cheese and green onions up to 2 days ahead of time and refrigerate them until needed.
Recipes to Use Up the Insides of the Potatoes!
Simply Recipes / Kelly Hamilton
The green indicates the presence of atoxinthat develops when potatoes are exposed to sunlight.
Drain on paper towels.
Remove the potatoes from the oven and let cool enough to handle.
Simply Recipes / Kelly Hamilton
Cut in half horizontally.
Increase the heat of the oven to 450F.
Brush or rub olive oil all over the potato skins, outside and in.
Simply Recipes / Kelly Hamilton
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.
Arrange the potato skins skin-side down on the roasting pan or rack.
Simply Recipes / Kelly Hamilton
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.
Simply Recipes / Kelly Hamilton
Use tongs to place skins on a serving plate.
Add a dollop of sour cream to each skin, sprinkle with green onions.
Simply Recipes / Kelly Hamilton
Simply Recipes / Kelly Hamilton
Simply Recipes / Kelly Hamilton
