Simple Potato Skins – My Interpretation

 

Ever since my first tasting of potato skins at the neighborhood family restaurant (Bo Peep), I’ve been in love with them. My family, especially my grandfather, loves them too. In the past 2 years I’ve made them a few times. Although they’re delicious they should be made every once in a while as these are not nice on the hips.

Simple Potato Skins

3 large Russet potatoes or 6 small Russets   
1 C double cheddar
1/2 – 3/4 C crumbled bacon
1 Tbsp butter
2 Tbsp vegetable oil
1/2 C sour cream (optional)
3 green onions, chopped (optional)

1. Scrub potatoes with a brush under water. Rinse and pat dry. Pierce potatoes with a fork. Microwave potatoes one at a time  for 5-8 minutes until a fork can go through it easily. Another way you can cook the potatoes is by baking for 40-50 minutes in a 350 degree oven or even try boiling them for 30 minutes until a fork can go to the center of the potato easily.

2. Once all potatoes have been cooked through, cut them in half lengthwise. Take care if potatoes are hot. Scoop out the flesh leaving about  5 mm of flesh on the skin. You can use the flesh to make mashed potato or perhaps a Shepherd's Pie (that’s what I usually do).

3. Set oven rack to level below broiler conductors. Set oven to broil on 400 – 450 degrees F (I set mine to 400 as my smoke alarm is very sensitive – that and I’m in denial that the oven could use a cleaning).

4. Melt butter. Stir in oil. On a broil pan or lined cookie sheet, lay the potato skins skin-side up. Using a brush, lightly brush butter mixture over the skin. Place in oven for 5 minutes or until skins are lightly crisped.5. Remove potato skins from oven and turn over so that the flesh side is facing up. Brush lightly with butter mixture and return to the oven and broil for 5 minutes. This will lightly crisp up the skin . 

6. Remove from oven. Top each skin with bacon crumbles and shredded cheese.7. Return to oven and broil until cheese is melted or slightly bubbly.   8. Remove from oven and let sit for a couple of minutes to allow the cheese to set before serving. 9. To me this is delicious as is but sour cream and green onions is a popular topping for this beloved pub fare appetizer. Just stir the chopped green onions into the sour cream and put a dollop on top! Enjoy.