I need a great recipe for Potato Skins--anyone?!


Question: I need a great recipe for Potato Skins--anyone!?
You know, the kind with tons of cheese, sour cream, bacon, green onions!.!.!.Www@FoodAQ@Com


Answers:
Hmm!.!.!. Try this!


POTATO SKINS WITH CHEESE AND BACON
8 baking potatoes
2 lbs!. bacon
1 lb!. Cheddar cheese (shredded)
Bake potatoes until done!. Cut in half and clean out majority of potato leaving skin and about 1/8 inch of potato!. Fry bacon until crisp then crumble; set aside!. Fry potato skins in bacon grease until crisp (turn them one to two times)!. Drain skins on paper towels!. Fill skins with cheese!. Top with bacon!. These toppings can be varied - olives, tomatoes, salsa, chicken, ground beef, various cheeses!. Broil until cheese is melted!. Top with sour cream and chives!.



^_^Www@FoodAQ@Com

Super Skins
Prep Time:
15 minTotal Time:
30 minMakes:
24 servings, one potato skin each6 medium baking potatoes, baked 2 Tbsp!. oil 1 jar (15 oz!.) CHEEZ WHIZ Cheese Dip, heated 1/4 cup OSCAR MAYER Real Bacon Bits 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream 1/4 cup green onion slices PREHEAT oven to 375°F!. Cut potatoes in half lengthwise; scoop out centers, leaving 1/4-inch-thick shells!. (Reserve centers for another use!.) Cut shells in half crosswise!.

PLACE shells, skin sides down, on baking sheet; brush insides of shells lightly with oil!.

BAKE 15 min!. or until golden brown!. Top evenly with CHEEZ WHIZ, bacon bits, sour cream and onions!.Www@FoodAQ@Com

Bake potatoes until done!. Cut in half and clean out majority of potato leaving skin and about 1/8 inch of potato!. Fry bacon until crisp then crumble; set aside!. Fry potato skins in bacon grease until crisp (turn them one to two times)!. Drain skins on paper towels!. Fill skins with cheese!. Top with bacon!. These toppings can be varied - olives, tomatoes, salsa, chicken, ground beef, various cheeses!. Broil until cheese is melted!. Top with sour cream and chives!.Www@FoodAQ@Com

bake the potatoes any way you like then let them cool!. then cut them in half and scoop them out!. butter both sides and add salt and pepper!. a lot of sharp cheddar, and cooked bacon!. bake until the cheese is melted and top them off with fresh cut green onions!. serve with a side of sour cream or ranch!. yum!.Www@FoodAQ@Com

ooo my uncle always used to make those @ thanksgiving and hes a gourmet chef!!! okay!.!.!. so heres how you make em!.

1!. slice a potato in half
2!. with a spoon, tak out the middle of the potato, leaving about a half an inch of potato on the skin
3!. load on the cheese (you can just get the shredded stuff in the bags at the store)
4!. bake @ 350 for ten minutes
5!. while baking prepare bacon and cut into little bits!.
6!. take out skins and put bacon on top!.
7!. add onions if wanted
8/ dip in sour cream if wanted

you can also use the inside you scooped out to make mashed potatoes!Www@FoodAQ@Com

If you can Maine potatoes!. They have a thicker skin!. Wash them really good!. Twice baked potatoes usually work better!. If you don't have left over baked potatoes, then poke with a fork, microwave for 7 minutes!. Bake in the oven at 350 for another 15 minutes!. Take out and let cool for about 5 minutes!. Cut into quarters length wise, and so you have 4 wedges per potato!. Scoop out the major excess to make a nice bowl in the potatoes!. Put on a bake pan with drizzled olive oil on the bottom!.

grill bacon until almost crispy, leave a little soft!. remove and chop!.

layer cheddar, bacon and chives and bake for another 15 minutes!.

if you have time, the night before, prepare chopped chives and sour cream!. put back in the sour cream container and let sit overnight!. Otherwise see if you have a couple hours lead time to get it done in time so its a little more flavorful!.

good luckWww@FoodAQ@Com

Paula Deen is the one you want!. go to Foodtv!.com she loves all that good stuff to!. Good luck!.Www@FoodAQ@Com

4 large baking potatoes, baked
6 tablespoons vegetable oil
3 tablespoon grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 slices bacon, cooked and crumbled
2 cups shredded cheddar cheese (8 ounces)
1 cup sour cream
4 green onions, sliced

Cut potatoes in half lengthwise; scoop out pulp and discard (or save for another use) leaving 1/4-inch shell!.
Place on a greased baking sheet!.
Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper and brush all over potato skins!.
Bake at 475° for about 8 minutes and turn over!.
Bake for another 8 minutes or so and then turn right side up!.
Sprinkle bacon and cheddar evenly inside of skins!.
Bake 2 minutes longer or until cheese is melted!.
Top with sour cream and onions,
============
******POTATO SKINS WITH CHEESE AND BACON
8 baking potatoes
2 lbs!. bacon
1 lb!. Cheddar cheese (shredded)
Bake potatoes until done!. Cut in half and clean out majority of potato leaving skin and about 1/8 inch of potato!. Fry bacon until crisp then crumble; set aside!. Fry potato skins in bacon grease until crisp (turn them one to two times)!. Drain skins on paper towels!. Fill skins with cheese!. Top with bacon!. These toppings can be varied - olives, tomatoes, salsa, chicken, ground beef, various cheeses!. Broil until cheese is melted!. Top with sour cream and chives!.

********MEXICAN POTATO SKINS

4 lg!. baking potatoes, baked
3 oz!. (3/4 c!.) Cheddar cheese, shredded
3 oz!. (3/4 c!.) Monterey Jack cheese, shredded
1 c!. tomato, chopped (for more flavor add 2 tbsp!. chopped green chilies to tomato)
3/4 c!. tortilla chips, crushed
Sour cream, if desired

Cut each baked potato in half lengthwise and cut halves again to form 4 quarters!. Scoop out potato leaving 1/4 inch layer of potato in shell!. (Store potato leftovers in refrigerator for other uses!.) Place potato skins on greased cookie sheet!. Combine cheeses!. Place half of cheese in prepared potato skins!. Top with tomato, tortilla chips and remaining cheese!. Bake at 350 degrees for 6 to 8 minutes or until cheese is bubbly!. Serve with sour cream
===========
Bacon & Cheddar Potato Skins

Serves 6 - 8

Ingredients:

8-10 small Russet Potatoes, washed, not peeled, and cut in half
2 Tablespoons olive oil
1 Tablespoon Kosher salt
4 strips bacon, cooked crisp, crumbled
2 cups shredded cheddar cheese
1 cup sour cream
1/4 cup chopped green onions or chives
Directions:

Preheat oven to 450 degrees!. Brush potatoes with olive oil and place cut side down, on a baking sheet!. Sprinkle with salt and bake 15-20 minutes or until easily pierced with a fork!.
Remove from oven and allow to cool 5 minutes!.
Using a melon baller or a small spoon, scoop out a small portion of the potato flesh!. Be careful not to remove too much flesh from the skin!. Allow 1/2 - 3/4 inch on flesh to remain between the scooped out portioin and the potato skin!. Place potato skins face up on the baking dish!. At this point, you can cover and refrigerate up to 6 hours and serve later!. When you are ready to serve, remove from refrigerator and follow directions from here!.
Increase oven temperature to 475 degrees!.
Place 1 Tablespoon of grated cheese on the scooped out portion of each potato!. Then top with 1 teaspoon of crumbled bacon!. Bake 3-5 minutes or until cheese is melted!.
Remove from oven, top with 1 teaspoon of sour cream and sprinkle with green onions!. Serve immediatelyWww@FoodAQ@Com





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