HOW TO MAKE POTATO SKINS RECIPES

Name: Bacon Cheddar Potato Skins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings.
Ingredients: 4 large baking potatoes, baked; 3 tablespoons canola oil; 1 tablespoon grated Parmesan cheese; 1/2 teaspoon salt; 1/4 teaspoon garlic powder; 1/4 teaspoon paprika; 1/8 teaspoon pepper; 8 bacon strips, cooked and crumbled; 1-1/2 cups shredded cheddar cheese; 1/2 cup sour cream; 4 green onions, sliced

BACON CHEDDAR POTATO SKINS RECIPE: HOW TO MAKE IT

Bacon Cheddar Potato Skins Recipe: How to Make It image

Wondering how to make potato skins taste great? I top my restaurant-worthy loaded potato skins with cheese, bacon and a dollop of sour cream. Have them at lunch, snack time or cocktail hour. —Trish Perrin, Keizer, Oregon

Provided by Taste of Home

Categories Appetizers

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8 servings.

Number Of Ingredients 11

Ingredients

4 large baking potatoes, baked
3 tablespoons canola oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
1-1/2 cups shredded cheddar cheese
1/2 cup sour cream
4 green onions, sliced

Steps:

Preheat oven to 475°. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a greased baking sheet. , Combine oil with next 5 ingredients; brush over both sides of skins. , Bake until crisp, about 7 minutes on each side. Sprinkle bacon and cheddar cheese inside skins. Bake until cheese is melted, about 2 minutes longer. Top with sour cream and onions. Serve immediately.

Nutrition Facts : Calories 350 calories, FatContent 19g fat (7g saturated fat), CholesterolContent 33mg cholesterol, SodiumContent 460mg sodium, CarbohydrateContent 34g carbohydrate (2g sugars, FiberContent 4g fiber), ProteinContent 12g protein.

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!

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