|Who can resist a yummy potato skin, baked to a crispy tenderness and filled with all the goodies we love - green onion, bacon and cheese - and for me, topped with a dab of sour cream.|
Loaded Potato SkinsEvery time I run across this Loaded Potato Skin recipe on the blog, just looking at these always makes me want to make more! They are yummy bites of deliciousness and totally addictive.
Potato skins have always been a favorite of mine though admittedly I can eat far too many of them all on my own. Every. Single. Time. I see a photo of my potato skins I start obsessing about potato skins and absolutely have to have them and have them right now!
This is my way of making skins and really, it's a no-recipe, recipe. Just make as many or as few as you want, use as much bacon, cheese, sour cream and green onion as you like. I really have only one suggestion. Yes. Make the whole 5-pound bag. But only if you have some folks to share them with!
Recipe: Loaded Potato Skins©From the Kitchen of Deep South Dish
Prep time: 1 hour |Cook time: 20 min | Yield: About 8 to 10 servings
- 5-pounds of baking potatoes (Idahos, Russets, etc.)
- 1 (12 ounce) package of bacon
- Olive oil
- Kosher salt
- 2 cups of grated Cheddar cheese
- 1 cup of sour cream
- 4 green onions, sliced
Preheat oven to 450 degrees. Scrub potatoes and stab each one about three times to make some steam vents in each of them. Bake for about 45 minutes directly on the oven rack, or on a baking sheet, giving them some space between each other. Check by inserting a knife into the potato to see if it is tender; if not, return to the oven for an additional 5 to 10 minutes, or as needed. Set aside to cool.
While potatoes are cooking, use kitchen shears to chop up the bacon directly into a hot skillet and cook until crisp. Remove and set aside.
Once the potatoes are cool enough to handle, slice in half lengthwise and scoop out the inside pulp, leaving just about 1/4-inch of potato shell. Reserve the pulp to make mashed potatoes for dinner tomorrow. Place the potatoes on a baking sheet and brush the insides of the skins with the olive oil; sprinkle with salt, and flip over. Brush the outside of the potato with more olive oil. Bake with cut side down on the lower rack of the oven, at 450 degrees, for about 15 to 20 minutes, or until they reach desired crispness.
Remove from the oven, use tongs to flip the potatoes over and immediately distribute the cheese evenly over all of the potatoes. Do the same with the chopped, cooked bacon. Place a dab of sour cream in the center of each potato, or, if you prefer, serve the sour cream on the side in a small bowl. Sprinkle tops with a small pinch of green onion. Serve warm or at room temperature.
Make These Loaded Twice Baked Potatoes: Bake potatoes, split lengthwise and remove pulp. Combine the pulp with 1/4 cup of room temperature butter and sour cream, 1/2 teaspoon of kosher salt, 1/4 teaspoon of Cajun seasoning or black pepper and a dash of garlic powder. Mash until creamy. Taste and adjust seasonings, as needed. Add half of the cheese, reserving the remaining cheese for the top, and the cooked crumbled bacon and green onions; combine well. Spoon into the potato shells and bake at 400 degrees F for about 15 minutes; top with the remaining cheese and return to oven until cheese has melted.
Tip: To freeze, prepare potatoes and stuff. Place on a baking sheet and flash freeze. Wrap individually, then bag in a labeled freezer bag. To cook preheat oven to 400 degrees F, thaw potatoes (can use defrost on the microwave) then cook until warmed through, about 30 minutes. Test centers with a fork.
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