BAKED POTATO SKINS RECIPES

Steps:

• In a large soup pot or Dutch oven over medium heat, cook the bacon (if using) until crisp, 12 to 13 minutes. Transfer the bacon to a paper-towel lined plate or cutting board. Return the pot with just 3 tablespoons of the bacon fat to the stove. (If there’s not enough fat, supplement with butter to total 3 tablespoons.) If making the soup vegetarian, melt butter in a large soup pot or Dutch oven over medium heat.
• Over medium-low heat, sauté the white parts of the scallions and the garlic until golden brown, 2 to 3 minutes, stirring frequently and adjusting the heat as necessary to avoid burning the garlic. Add the potatoes, milk and 2 teaspoons salt, and bring to a boil over medium-high heat (resist the urge to heat it faster as this can lead to curdling). Once at a boil, lower the heat and simmer covered until the potatoes are tender, 10 to 15 minutes.
• As soup simmers, prepare the potato skins: Warm the olive oil over medium-high heat in a large skillet. Working in batches if needed, add the potato peels in a single layer and cook, flipping once, until crisp and golden-brown, about 3 minutes. Transfer to a paper towel-lined plate or cutting board, then sprinkle with salt, pepper, cayenne and garlic powder. Crumble and set aside.
• Once the potatoes are tender, take the pot off the heat, and purée the mixture with an immersion blender if you’d like a smooth soup. (Mash with a potato masher if you’d like a chunkier soup.)  Stir in the sour cream and cheese until combined, then season with salt and pepper. Serve topped with crumbled bacon, more sour cream and Cheddar and the green parts of the scallions. Top with potato peels (eat any extra as chips, dipped in ketchup and mustard).

Steps:

• Preheat the oven to 425 degrees. Prick each potato with a fork 3-4 times all over, then place on a sheet tray. Roast for 55 – 70 minutes until the potatoes are tender when pressed. Remove the potatoes from the oven and lower the temperature to 375 degrees. Meanwhile, working in two batches, cook the bacon in a large skillet over medium heat until golden and crispy, 6-8 minutes. Let the cooked bacon drain on a paper towel lined plate. Once cool, crumble or chop into small pieces. Place the melted butter, cream cheese, warm milk, and sour cream in a large bowl. Once the potatoes are cool enough to handle, cut them in half lengthwise, and scrape the flesh out of the skins and into the bowl. Tear or chop up three of the potato skins and add them to the bowl. Mash everything together with a potato masher. Fold in ½ of the bacon, ½ of the cheddar cheese, parmesan, and ½ of the chives. Grease a 3-quart casserole dish with butter. Transfer the potato mixture to the baking dish. Cover and bake for 35 minutes until the edges are bubbly. Top with the remaining bacon and cheese. Bake for 15-20 more minutes until warmed through and lightly golden on top. Let rest 10 minutes, then top with the remaining chives and serve.