Loaded potato skins
No playoff party is complete without this classic crowd-pleaser.
Photo by Iuliia Nedrygailova
MAKES 8
4 russet potatoes
Olive oil or olive oil spray
1 to 2 cups shredded cheddar cheese
4 to 5 strips thick, crispy bacon, crumbled
3 scallions, sliced
1 cup sour cream
Preheat oven to 400 F. Scrub and dry potatoes and using a knife or fork, stab each one a few times. Bake for 45–60 minutes until tender. Check by softly squeezing or inserting a sharp knife. Remove from oven and let potatoes rest until cool enough to handle.
Cut each potato in half lengthwise and scoop out half of the pulp. Reserve pulp for another use. Turn each half potato upside down on baking sheet and brush or spray with olive oil. Return to oven for 15–20 minutes and bake until the skins are crispy. Remove from oven and flip over. Distribute the cheese evenly among the potatoes, followed by the bacon crumbles.
Increase oven temperature to “broiler” setting. Return potatoes to broiler for 3–4 minutes until cheese is melted and bubbly. Remove and allow cheese to cool slightly before serving. Garnish with scallions and serve with sour cream.
Chef’s Tip
What to do with the baked potato “insides” after making potato skins? Use them to make cream of potato soup, shepherd’s pie, potato pancakes or salmon croquettes.
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