Sunday, April 17, 2011

Crisp Baked Potato Skins.

I'd never eat french fries with potato skin left on them growing up.
I just didn't like the texture, and part of my brain couldn't get over how "dirty" potato skins were.

Well; if the foods we hate as children, we soon cherish as adults...

Yes, I cherish these little potato skins. They are so crisp & packed with flavor. Delicious!

Here is the Recipe: (adapted from, by crazycooker222)
2 large baking potatoes
1 1/2 tablespoons vegetable oil
1/2 tablespoon grated parmesan cheese
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/16 teaspoon pepper
4 slices bacon, cooked and crumbled
1 cups shredded cheddar cheese

sour cream
2 green onions, sliced

• Bake potatoes in oven until done, then cool ( I bake potatoes at 350 degrees, for 1 hour)

• Cut potatoes in half lengthwise; scoop out pulp (& set it aside), leaving 1/4-inch shell.
• Place shells 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 (and so not be wasteful, the saved potato pulp)


Optional: For even more flavor, I cut 1/2 tablespoon of vegetable oil & replaced it with 1/2 tablespoon of drippings from the cooked bacon. Yum!



At April 17, 2011 at 2:36 PM , Blogger Retromus-ik said...

AMAZING. You always post such interesting recipes.

At April 17, 2011 at 9:21 PM , Blogger socialitedreams said...

mmmmmm, you have my tummy rumbling now!!! want want want

At April 18, 2011 at 12:26 AM , Blogger simplychic said...

dang that looks good! potatoes are my weakness.

At July 30, 2011 at 5:55 PM , Blogger Abby said...

OH MY DEAR LORD!! This look sooooo Delish!!!

At August 4, 2011 at 8:35 PM , Blogger MerelyMarie said...

LOL Hi Abby:) Thanks!


Post a Comment

Your thoughts are appreciated:) Thanks for sharing!

Subscribe to Post Comments [Atom]

Links to this post:

Create a Link

<< Home