recipe: potato skins

 

One of my personal favorite foods is, yes, you guessed it – potato skins! Stuffed with green onions, tomatoes, jalapenos, and of course bacon, smothered in cheese and baked til crispy golden perfection, these classic skins have it all… just add sour cream!

3 russet potatoes

1/2 package bacon

1/2 bundle green onion

1 tomato

1 fresh jalapeno (or 1/4 c pickled)

1 1/2 c shredded cheese (try cheddar, mozza, and/or jack)

sour cream, to serve

1. Preheat your oven to 425F. Wash the potatoes and dry. Place on a lined sheetpan and stab with a fork several times. Spritz with cooking spray and bake for 1 hour, or until a knife can be easily inserted into the center.

2. While still warm, slice the potatoes lengthwise. Using a tablespoon, gouge out the centers carefully, ensuring not to rip the skin portion. The insides can be used for soup, mashed potatoes, hashbrowns, etc.

3. Place the potato skins back on the lined sheetpan skin-side down, spritz again liberally with cooking spray, and return to the hot oven for another 15 minutes, or until beginning to crisp up. (Alternately you can deep-fry them, but the oven method is less messy and healthier!) Remove from the oven.

4. Meanwhile, fry up the bacon and chop into small pieces. Chop up the veggies into small pieces as well. Combine in a bowl and toss well.

5. Stuff the skins with the bacon-veggie mixture, then top with the shredded cheese, and return to the oven for another 15 minutes, or until cheese is bubbly and golden. Serve with the sour cream.

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