Recent Posts Subscriptions
March 8, 2013 • Posted by Christina Fong
Since American restaurants first cooked up potato skins in the early 70’s, these easy-to-make appetizers have become popular Game Day snacks at home. However, that doesn’t mean they can’t be enjoyed on any and every occasion possible, especially with St. Patty’s Day coming up!
The great thing about potato skins is the ability to customize them any way you like. Typically, they’re served with bacon, cheddar cheese, and sour cream (see recipe below), but there’s so much more you can do with them. You can make Taco Potato Skins with added onions, salsa, and taco seasoning, or Philly Cheesesteak Potato Skins with chopped rib-eye steak instead of bacon and onions, pepper, and provolone cheese. Just let your appetite lead the way, and you’ll find yourself with a number of delicious creations you and your guests will devour in no time.
Makes 16 potato skins
8 russet potatoes
1/2 cup butter, melted
6 slices of bacon, cooked and crumbled
1 cup shredded sharp cheddar cheese
1 cup sour cream
2 tablespoons finely chopped chives
Salt and pepper
- Preheat the oven to 400 degrees and bake potatoes for about 1 hour. When the skin looks crisp and the potatoes are tender, remove them from the oven and let cool.
- Once cool enough to handle, cut each potato lengthwise and scoop them out with a spoon, leaving 1/4 in. attached to the skin. Brush the inside and outside with butter and sprinkle with salt and pepper.
- Top each potato skin with bacon and cheese. Bake for another 10 minutes or until the cheese has melted. When ready, sprinkle with chopped chives and serve with sour cream.