CRISPY POTATO SKINS RECIPE RECIPES

Name: Potato Skins
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 12 servings
Ingredients: 8 whole Russet Potatoes; 4 tbsp. Canola Oil; 2 tbsp. Butter; Salt To Taste; 1 1/2 c. Grated Cheddar Cheese; 8 slices Thick Cut Peppered Bacon, Fried Until Almost Crisp And Chopped; 2 whole Green Onions, Sliced; 1/2 c. Sour Cream

POTATO SKINS - THE PIONEER WOMAN

Potato Skins - The Pioneer Woman image

I love potato skins because they remind me of 1983. Or was that 1984?

Provided by Ree Drummond

Categories appetizers main dish snack

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 12 servings

Number Of Ingredients 8

Ingredients

8 whole Russet Potatoes
4 tbsp. Canola Oil
2 tbsp. Butter
Salt To Taste
1 1/2 c. Grated Cheddar Cheese
8 slices Thick Cut Peppered Bacon, Fried Until Almost Crisp And Chopped
2 whole Green Onions, Sliced
1/2 c. Sour Cream

Steps:

Preheat oven to 400 degrees. Scrub potatoes clean and allow them to dry. With a paper towel (or just with your hands) rub the skin of the potatoes with 2 tablespoons canola oil so that they're nice and moist. Place potatoes on a baking sheet and bake until skin is crisp and potatoes are tender, about 30 to 40 minutes. Remove the pan and allow to cool until you can handle the potatoes. Cut potatoes in half lengthwise. Scoop out the insides, leaving a little bit of potato in the skins. Melt the butter with 2 tablespoons canola oil, then brush both the outside and the inside of the potatoes. Sprinkle the inside lightly with salt. Place potato halves face-down and return to the oven for 5 to 8 minutes. Using tongs, turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown. Remove from oven. Sprinkle the insides of the potato skins with cheddar, then sprinkle on the chopped bacon. Return to the oven long enough for the cheese to melt, about 3 to 4 minutes. Serve immediately with sour cream and green onions. Yum!

POTATO SKINS - THE PIONEER WOMAN

Potato Skins - The Pioneer Woman image

I love potato skins because they remind me of 1983. Or was that 1984?

Provided by Ree Drummond

Categories appetizers main dish snack

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 12 servings

Number Of Ingredients 8

Ingredients

8 whole Russet Potatoes
4 tbsp. Canola Oil
2 tbsp. Butter
Salt To Taste
1 1/2 c. Grated Cheddar Cheese
8 slices Thick Cut Peppered Bacon, Fried Until Almost Crisp And Chopped
2 whole Green Onions, Sliced
1/2 c. Sour Cream

Steps:

Preheat oven to 400 degrees. Scrub potatoes clean and allow them to dry. With a paper towel (or just with your hands) rub the skin of the potatoes with 2 tablespoons canola oil so that they're nice and moist. Place potatoes on a baking sheet and bake until skin is crisp and potatoes are tender, about 30 to 40 minutes. Remove the pan and allow to cool until you can handle the potatoes. Cut potatoes in half lengthwise. Scoop out the insides, leaving a little bit of potato in the skins. Melt the butter with 2 tablespoons canola oil, then brush both the outside and the inside of the potatoes. Sprinkle the inside lightly with salt. Place potato halves face-down and return to the oven for 5 to 8 minutes. Using tongs, turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown. Remove from oven. Sprinkle the insides of the potato skins with cheddar, then sprinkle on the chopped bacon. Return to the oven long enough for the cheese to melt, about 3 to 4 minutes. Serve immediately with sour cream and green onions. Yum!

More about "crispy potato skins recipe recipes"

POTATO SKINS - THE PIONEER WOMAN

I love potato skins because they remind me of 1983. Or was that 1984?
From thepioneerwoman.com
Reviews 5
Total Time 50 minutes
Category appetizers, main dish, snack

Preheat oven to 400 degrees. Scrub potatoes clean and allow them to dry. With a paper towel (or just with your hands) rub the skin of the potatoes with 2 tablespoons canola oil so that they're nice and moist. Place potatoes on a baking sheet and bake until skin is crisp and potatoes are tender, about 30 to 40 minutes. Remove the pan and allow to cool until you can handle the potatoes. Cut potatoes in half lengthwise. Scoop out the insides, leaving a little bit of potato in the skins. Melt the butter with 2 tablespoons canola oil, then brush both the outside and the inside of the potatoes. Sprinkle the inside lightly with salt. Place potato halves face-down and return to the oven for 5 to 8 minutes. Using tongs, turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown. Remove from oven. Sprinkle the insides of the potato skins with cheddar, then sprinkle on the chopped bacon. Return to the oven long enough for the cheese to melt, about 3 to 4 minutes. Serve immediately with sour cream and green onions. Yum!

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