how do you make stuffed potatoe skins ???

Question

hiya i would like to no how you make potatoe skins with say - cheese and bacon etc. so the pototoe skins are crispy ???
could i have sum easy recipies thanxs x

FOR HOW LONG AND WHAT TEMP ETC. ??

Answer 1

Super easy and Super Delicious!!
Take 4 lg baking potatos and poke holes in them all the way around creating 4 sides to each potato cook them in the microwave for 15 minutes on high until done. While waiting on the potatoes fry a pound of bacon and save the grease.
When the potatoes are finished slice them in half and gently scoop out the middle leaving about a 1/4" of "meat" around the edge. Fry the potato skins in the left over bacon grease until browned on all sides and empty top. While these are browning mash your potatoes with some ranch dressing a couple tablespoons of butter throw in some shredded cheddar cheese and crumble your fresh fried bacon. When your skins are browned pat them with paper towels and stuff with your mixed potatoes place on a cookie sheet sprinkle more cheese on top and place them in a 350 degree oven until the cheese is melted.
usually about 10 or 15 minutes.

Answer 2

This is the best & easiest recipe I found for crispy potato skins. You can vary the filling to what you like. They are quick & easy to cook at short notice e.g when you have a few friends round for a drink and you get the munchies!

I haven't got exact amounts for this recipe as it depends on your peronal taste and how many you are cooking for, if you like a lot of bacon, use more, the same with the cheddar cheese.

You will need

Potatoes
Cheddar Cheese (grated)
Bacon
Vegetable Oil for deep frying.

Preheat the oven to 200C
1. Cook the potatoes either in the oven or if time is of the essence, in the microwave.
2. Chop the bacon into bitesize pieces and fry until crispy, Drain on Kitchen paper.
3. Cut the potatoes in half and scoop out the potato, leaving a lining that is about 5mm ( 1/4 inch) thick.
4. Heat the oil in a wok/deep saucepan or a deep fat fryer and carefully drop the potatoes into the oil, making sure they are immersed. Deep fry for about 3-4mins until crisp and golden brown. Remove and drain well on Kitchen paper.
5. Arrange the potato skins on a baking sheet, hollow side up and divide the bacon equally between them. Sprinkle with plenty of grated cheese and bake in the oven for a few minutes until the cheese has melted and is bubbling!

These really do taste good and this is a foolproof way of making them:0) The skins are really crispy every time!!!

Answer 3

Hi. Um, yum, sounds like a great idea. You bake the potatoes in foil to protect the skins, and let them cool, then scoop out the middle, but leave a layer of potato too, just make some room. Put pleanty salt & pepper first and brush some butter all over each half, skin too. Add the cheese and bacon, broil them with the oven door cracked, watching for when they are done. Another idea I like is to scoop out most of the potato and mix it in a bowl with cream cheese and sour cream and some chopped, sauteed peppers, onions, and mushrooms. put the mixture back in the skin , cover with cheddar cheese (a slice works, less messy) and bake. Shortening or butter on the skins should help. The last way is soo fattening but soo good: Deep fry the shell first, then add the cheese and bacon.

Answer 4

bake a potato for about an hour or hour an half in an oven at bout 150 celcius. Before you put it in rub a little oil and salt onto the skin to make it crispy.

When its cooked to how you would eat a baked potato, let it cool

In this time grate cheese and cook bacon or whatever your going to put in it. Whe the potatoes are coolers, cut in half and scoop out all of the potato and stir in all the filling you want including some butter, careful not to split the skins. Then scoop all the mixture back into the potato pressing it down and top with some grated cheese. Place back in the oven until the cheese ontop has gone a golden brown.

Take out and eat!!!!!!

Answer 5

Bake your potatoes in the oven as you normally would do ie oil and salt all over, uncovered.

When done, cut the potatoes in half and scoop out the insides - which could either be incorporated in the filling or making another recipe ie potato salad or something.

Put the skins back into the oven to dry out a bit and crisp up if necessary.

I would use the potatoe you have scooped out, mashed with some butter, garlic, salt, pepper, maybe some spring onions or any other flavouring you might wish and when the skins are nice and crisp spoon them back into them and eat!

Mmmm

Answer 6

Bake potatoes. Cut in half, hollow them out with a small spoon or melon baller. Mix with some sour cream, cheese, and a touch of garlic, salt and pepper. Put the mixture back in the skins, top with cheese, bacon bits, whatever you want. Bake for 20-30 minutes in a 350 oven until heated through.

I make little foil boats for them while baking so they don't tip over. It's just crumpled foil around the edges.

Answer 7

These are awesome and not too sweet - Sweet Potatoes with Apples INGREDIENTS: 3 medium apples 1/4 cup orange juice or fresh lemon juice 6 medium cooked sweet potatoes, peeled and sliced in 1/4 to 1/2-inch slices 1/2 cup butter 1/2 cup brown sugar, packed 1/8 teaspoon nutmeg PREPARATION: Peel and slice apples into a bowl; add juice. Butter a 1 1/2 to 2-quart casserole dish; alternate sliced sweet potatoes and apples until dish is full. Mix the sugar, butter and nutmeg together. Sprinkle sugar mixture evenly over the apples and sweet potatoes. Bake at 400° for 30 to 40 minutes, or until browned. Serves 4 to 6. Best if apples are soft - these are the best sweet potatoes I've ever had and I've been making them since I first tried them in 2001.

Answer 8

the first answer is correct a little tip try and keep the shape of the skins by not taking much of the potato out(u can fill with cheese and bacon)2 make them full therwise they will collapse and as u are adding filling u dont have 2 get all the potato and as i answered your other healthy fish question i would advise get low fat cheese 9weight watchers is good)and bernard mathews turky ham really brings the fat content down (cook 2 how crispy u like them keep on checking differant oven temperatures vvar)

Answer 9

Use firm texture potatoes.
wash them well and dry them with a kitchen cloth.
prick with fork (allows steam to escape, makes fluffier potato
Lightly coat with shortening. Place on sheet pan in 425 degree oven for about one hour or until tender when pressed. Remove immediately when done.. You know this when you place a fork or knife tip inside and it is tender.
cut each potatoe in halves alongside, Scoop out the potatoe flesh
put in a bowl and mix with cream cheese, mustard, parsley, butter , nutmeg, salt and pepper to taste, some slices of bacon cooked crisp and crumbled, 2 tbsp. chopped fresh chives or green onions, a bit of milk. You can also add chopped garlic if you like.
Then mix all this well mashing the potatoe flesh and then re fill the potatoe skins with the mixture, and cover with parmegian cheese or sprinkle a little bit of ground bread (i dont remember the term in english, i mean the same stuff that you use for breading chicken breast for further frying or any breaded food).
and add small pices of butter to the top and then place again in the oven until grated.
This is my recipe.
If you want other recipes of double baked potatoes you can go to
http://www.cooks.com/rec/search/0,1-0,double_baked_potatoes,FF.html

Answer 10

I bake off some potato, let them cool, cut them into 1/8ths, scoop out the middle. Then I brush them with melted butter mixed with garlic juice, hot sauce, and a little salt. Pop them back into the oven till they start to brown.

Top with cheese and cooked bacon - pop these under the broiler to melt the cheese. Serve with salsa and sour cream.

** Are you looking for Potato Skin recipes, or Twiced Baked Potato recipes? I notice there are both being posted.