Here is another appetizer I whipped up for the Superbowl. Remember how much I love potatoes? Well this is one of my favorite ways to eat them (I said one of!). Potato Skins. Potato, cheese, bacon, Oh my! Top with some sour cream and you’re in Potato Heaven. Out of the oven, these tend to get cold fast. Serve on a heated platter (mind the fingers!) to keep these warm longer.
- 4 large russet potatoes
- 1/2 cup canola or vegetable oil
- 5 strips of bacon
- 1 cup of shredded cheddar cheese
- Green onions if desired
- Sour cream if desired
Start by washing the potatoes very thoroughly. Pierce a couple of holes in the potatoes to let steam out when baking. Next, rub the canola oil on each potato. Bake in the oven at 375 degrees for up to an hour.
While the potatoes are baking, you can fry up the bacon. Fry until the are browned and crispy. Chop those up into small bits.
After about an hour, pierce the potatoes to see if they are tender. Remove the potatoes from the oven and let them cool. When they are cool, and you can actually touch them, slice each potato the long way.
Scoop out the middle with a spoon. You’ll want to leave about 1/4 ” think of potato surrounding the skin.
When they are all scooped out, brush each potato with some more canola oil.
Turn them upside down, so the skin is faced up, and place back in the oven for 7 minutes.
After 7 minutes, turn them and bake for 7 more minutes. You want them to be lightly browned and crispy. If needed, bake longer.
Next go ahead and add that cheese! Oh yeah! Top with bacon bits too. Oh so good. Serve by topping with green onions if desired and sour cream.
Hey, watch the drool!
P.S. Let me know what you think of the skins!