Recipe for potato skins?

Question

Does anyone have a recipe for potato skins, I think there is one where you mix the scooped out potato with some kind of cheese and top it with bacon etc. Thanks in advance

Answer 1

hi put 4 or 5 big baking potatoes in the microwave to get them soft enough to scoop out the inside in a bowl mix the potatoes with cheddar/monetary jack cheese butter, sour cream and bacon fill the potato skins back up put more cheese on top and bake for about 15 minutes delicious! bye

Answer 2

Bacon & Cheddar Potato Skins

Serves 6 - 8

Ingredients:

8-10 small Russet Potatoes, washed, not peeled, and cut in half
2 Tablespoons olive oil
1 Tablespoon Kosher salt
4 strips bacon, cooked crisp, crumbled
2 cups shredded cheddar cheese
1 cup sour cream
1/4 cup chopped green onions or chives
Directions:

Preheat oven to 450 degrees. Brush potatoes with olive oil and place cut side down, on a baking sheet. Sprinkle with salt and bake 15-20 minutes or until easily pierced with a fork.
Remove from oven and allow to cool 5 minutes.
Using a melon baller or a small spoon, scoop out a small portion of the potato flesh. Be careful not to remove too much flesh from the skin. Allow 1/2 - 3/4 inch on flesh to remain between the scooped out portioin and the potato skin. Place potato skins face up on the baking dish. At this point, you can cover and refrigerate up to 6 hours and serve later. When you are ready to serve, remove from refrigerator and follow directions from here.
Increase oven temperature to 475 degrees.
Place 1 Tablespoon of grated cheese on the scooped out portion of each potato. Then top with 1 teaspoon of crumbled bacon. Bake 3-5 minutes or until cheese is melted.
Remove from oven, top with 1 teaspoon of sour cream and sprinkle with green onions. Serve immediately.

Answer 3

Here's one for you ~

4 large baking potatoes, baked
3 tablespoons vegetable oil
1 tablespoon grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 slices bacon, cooked and crumbled
2 cups shredded cheddar cheese (8 ounces)
1/2 cup sour cream (optional)
4 green onions, sliced (optional)

Cut potatoes in half lengthwise; scoop out pulp and discard (or save for another use) leaving 1/4-inch shell.
Place on a greased baking sheet.
Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper and brush all over potato skins.
Bake at 475° for about 8 minutes and turn over.
Bake for another 8 minutes or so and then turn right side up.
Sprinkle bacon and cheddar evenly inside of skins.
Bake 2 minutes longer or until cheese is melted.
Top with sour cream and onions, if desired.

Answer 4

POTATO SKINS WITH CHEESE AND BACON

8 baking potatoes
2 lbs. bacon
1 lb. Cheddar cheese (shredded)

Bake potatoes until done. Cut in half and clean out majority of potato leaving skin and about 1/8 inch of potato. Fry bacon until crisp then crumble; set aside. Fry potato skins in bacon grease until crisp (turn them one to two times). Drain skins on paper towels. Fill skins with cheese. Top with bacon. These toppings can be varied - olives, tomatoes, salsa, chicken, ground beef, various cheeses. Broil until cheese is melted. Top with sour cream and chives.

Answer 5

Preheat oven to 425. Wash potatoes, cut in quarters. On a baking sheet ( cover it with foil so there's no clean up) layer the potatoes. Drizzle olive oil over the potatoes (probably 2 tablespoons), salt and pepper (freshly ground pepper if you have it, it makes a big difference) and sprinkle fresh rosemary over (about 2 teaspoons). If you don't have that, you can use 2 tablespoons dried parsley or basil. Roast for 20 minutes. Pierce one with a knife to make sure it's tender. Done!

Answer 6

******POTATO SKINS WITH CHEESE AND BACON
8 baking potatoes
2 lbs. bacon
1 lb. Cheddar cheese (shredded)
Bake potatoes until done. Cut in half and clean out majority of potato leaving skin and about 1/8 inch of potato. Fry bacon until crisp then crumble; set aside. Fry potato skins in bacon grease until crisp (turn them one to two times). Drain skins on paper towels. Fill skins with cheese. Top with bacon. These toppings can be varied - olives, tomatoes, salsa, chicken, ground beef, various cheeses. Broil until cheese is melted. Top with sour cream and chives.

********MEXICAN POTATO SKINS

4 lg. baking potatoes, baked
3 oz. (3/4 c.) Cheddar cheese, shredded
3 oz. (3/4 c.) Monterey Jack cheese, shredded
1 c. tomato, chopped (for more flavor add 2 tbsp. chopped green chilies to tomato)
3/4 c. tortilla chips, crushed
Sour cream, if desired

Cut each baked potato in half lengthwise and cut halves again to form 4 quarters. Scoop out potato leaving 1/4 inch layer of potato in shell. (Store potato leftovers in refrigerator for other uses.) Place potato skins on greased cookie sheet. Combine cheeses. Place half of cheese in prepared potato skins. Top with tomato, tortilla chips and remaining cheese. Bake at 350 degrees for 6 to 8 minutes or until cheese is bubbly. Serve with sour cream. Yield: 16 snacks.