Claire Whitley | Crumbs
Claire Whitley | Crumbs
With friends gone over the summer in a college town, who’s there to tell you not to have an appetizer for dinner? That’s right, no one. Potato skins offer a variety of flavors and nutrients and are a pretty tasty alternative to spending time trying to find something to eat, or eating something out of a box. They’re also a nice way to get rid of those potatoes you bought while they were on sale. Save the insides to make mashed potatoes. You can find an easy recipe here: https://uicrumbs.wordpress.com/2015/06/23/simple-mashed-potatoes/
Ingredients:
8 slices of bacon, cut into 1/2 inch pieces
4 large baking potatoes
3 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1 tablespoon grated parmesan cheese
1/8 teaspoon pepper
2 cups shredded cheddar cheese
Green onions
Sour cream (optional)
Directions:
In 10-inch skillet cook bacon over medium heat, stirring occasionally until crisp
Drain on paper towels and set aside
Gently scrub potatoes, but do not peel
Pierce potatoes to allow steam to escape
Place in microwave on paper towels in a spoke like pattern with the narrow ends in the center
Microwave 10-14 minutes, turning once until tender
Cover and let stand five minutes
When cool enough to handle, cut potatoes in half and scoop out the flesh leaving 1/4-inch shells
Preheat oven to 450 degrees Fahrenheit
In a small bowl, mix oil, salt, garlic powder, paprika, parmesan and pepper
Brush mixture over skins
Place skins in a lightly greased 13 x 9 inch glass baking dish
Bake eight minutes per side
Turn potato skins over and fill with cheese and bacon
Bake another 7-8 minutes or until cheese is melted
Top with green onions and sour cream if desired
Claire Whitley can be reached at [email protected] or on Twitter @Cewhitley24