What's a easy but good recipe for?!
Answers: Potato skins?? I'm going to a super bowl party on Sunday and I want to bring potato skins. I'm not a cook so please give me full details on how to make them. Also, I'm guessing there are going to be around 10-15 people there.
super duper easy. Get some good sized brown potatoes. Bake them (or microzap them until they are done. Cut in half, scoop out the insides (I save the insides and use as mashed potatoes the next day for dinner).
Place on greased cookie sheet. cover skins with cheese (I use monteray-jack and some cheddar on top). Garnish with favorite toppings. I use crumbled bacon (I cook about 6-8 pieces depending on how many skins) and finely chopped green onion.
Place into oven and bake until cheese is melted. I like my skins a little crunchy, so I wait until the cheese is almost turining brown and bubbling.
Bring sour cream and ranch dressing to dip with.
Pre-bake them in micro. Cut in half & scoop out inside leaving the shell. Take the potato & mix with anything you like - sour cream, packaged ranch dressing, etc. Mix up, put in potato shell, top with cheese, but in broiler to melt cheese & heat up. Its simple. Use your imagination!
roll whole potatoes in salt, and bake them for 60-75 mins at 375-400 degrees until you can easily stick them with a fork...
cool them a bit, then cut them in half...scoop out the insides of the potato and reserve them (you can make mashed potatoes with them later).
put each skin on a baking sheet, fill with crumbled cooked bacon, cheddar cheese and bake at 350 for 10-15 minutes until cheese is melted..
top with sour cream and chives and serve warm
When uve made them (not 2 sure on that part)
haha
rub salt all around the skin before they go in the oven and they taste much better believe me !
i think you should half them or quarter them, bake them til the insides are soft, then scoop a bit of the middles out, add some cheese sourcream and other toppings you would like in them. This is what i do when im wanted potato skins
These are delish!
6 small to medium sized russet baking potatoes (total 3 pounds)
Olive oil
Canola oil or grapeseed oil
Kosher salt
Freshly ground pepper
6 strips of bacon
4 ounces grated cheddar cheese
1/2 cup sour cream
2 green onions, thinly sliced, including the greens of the onions
Scrub the potatoes clean then bake the potatoes using your favorite method, either oven or microwave. If using an oven, rub with olive oil and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed. If using a microwave, rub all over with olive oil and cook on the high setting for about 5 minutes per potato. I have found that baking the potatoes in a conventional oven yields potatoes that are easier to work with (cut and scoop out), the potato seems to adhere to the skins a little better, but there is hardly a discernible difference in the final product.
While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.
Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin.
Increase the heat of the oven to 450°F. Brush or rub grapeseed oil or canola oil (or another high smoke point oil) all over the potato skins, outside and in. Sprinkle with salt. Place on a baking rack in a roasting pan (don't use a cookie sheet, it will warp, use a roasting pan or broiler pan that can take the heat). Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle.
Arrange the potato skins skin-side down on the roasting pan or rack. Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon. Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin, sprinkle with green onions. Serve immediately.
This makes 12 half-skins, so you might want to double the recipe.
This one is almost as good, and a lot easier:
12 small baking potatoes, rubbed with oil
1 to 2 sticks butter
1/2 pound bacon, cooked and crumbled
12 ounces cheddar cheese, grated
1 (8 ounce) carton sour cream
Preheat oven to 400 degrees. Wash potatoes and rub with oil. Bake for one hour and remove from oven. Cut in half lengthwise and let cool. Scoop out centers, reserving pulp for mashed potatoes. Brush potato skins with butter. Bake in a 300 degree oven for 20 minutes. Sprinkle bacon and cheese on skins. Return to oven for five minutes. Serve with sour cream. Potato skins may be sprinkled with chopped onions, onion salt, or garlic salt before baking.
Ingredients:
10 large Idaho potatoes (the usual brown-skinned, large ones)
1 1/2 sticks of butter
1 block of cheddar cheese
1 package of bacon
Scallions (green onion)
1 container of sour cream
Rinse and scrub the potatoes with water to get any dirt off. Cut each potato into quarters (once lengthwise, once widthwise). Use a spoon to scoop out all but about a quarter-inch layer of the potato insides of each piece. Butter this layer, using roughly a teaspoon (1/3 of a tablespoon) for each.
Place on a baking pan and bake in the oven at 350 for 20 minutes.
Meanwhile, shred the cheese and cook the bacon (the bacon can be cooked in the microwave, in a skillet, or in the oven--see the package for details).
After the potatoes have been in the oven for 20 minutes, take them out, sprinkle with cheese (use your judgement, but two teaspoonfuls should do it) and return to the oven until the cheese gets nice and melty (about 10 mins).
During this time, use a cutting board and a sharp knife to chop the scallions (use the green part only, and chop finely) and the bacon (so it resembles bacon-bits--you could use bacon bits, too, but real bacon will taste better and isn't too hard to chop up if it's nice and crispy).
Take the skins out of the oven, top with some of the chopped bacon and scallions.
You can warm them up for the party in your oven beforehand and serve with the sour cream in a bowl with a few chives sprinkled over it as a garnish and a spoon.
Good luck!
bake some potaotes and half
scoop out the middle and place into a bowl
mix with bacon and cheese
cheese and chive
chicken cheese and bacon
tuna and cheese
anything you want really even cod and parlsey for a fishcake type one
Italian hot pizza beef topping,mix pap aer,union and hot jalapeno