Potato Skins
Potato skins is a dish made with potato halves, cheese, bacon, green onions, and sour cream.
8 small baking potatoes
Vegetable oil
Garlic salt
2 cups (8 oz) shredded cheddar cheese
12 slices bacon (optional), cooked and crumbled
2 tablespoons chopped fresh chives, divided
Scrub potatoes and rub skins with oil. Prick each potato several times with a fork.
Bake potatoes at 400°F for 30–45 minutes or until potatoes are done. Allow potatoes to cool to touch.
30–45 minutes
Cut top third off each potato; discard tops. Carefully scoop out pulp, leaving about ⅛ inch-thick shells. Reserve potato pulp for other uses.
Fry potato skins in hot oil (375°F) for 3–4 minutes or until browned. Remove potato skins and drain on paper towels.
3–4 minutes
Place potato skins, cut side up, on an ungreased baking sheet. Sprinkle with garlic salt and cheddar cheese. Broil 6 inches from heat for 30 seconds or until cheese melts.
30 seconds
Top potato skins with bacon if using them and 1 tablespoon chives.
Press green chiles between paper towels to remove excess moisture. Combine chilies, sour cream and red pepper in a small bowl; stir well. Top with remaining 1 tablespoon chives. Serve with potato skins.
- •You don't have to make the chili sour cream—you can just put a spoonful of sour cream right onto of the potato skin.
- •You can also bake these off in the oven to melt the cheese if you don't want to fry them in oil.