Lynnda Cloutier Recipe

PW’s Potato Skins

By Lynnda Cloutier eatygourmet


Recipe Rating:
 1 Rating

Lynnda's Story

Who doesn’t love crispy baked potato skins stuffed with all the good stuff? These classic appetizers, circa 1982 are really easy and always a crowd pleaser. Most 1982 appetizers are.
From Pioneer woman cooks

Ingredients

8 slices thick cut bacon
8 russet potatoes, scrubbed
canola oil
kosher salt
1 1/2 cups sharp cheddar cheese
1 cup sour cream
4 green onions, sliced

Directions Step-By-Step

1
Preheat oven to 400. Fry the bacon. Wash potatoes and rub skin liberally with canola. Put on baking pan and bake for 45 minutes to 1 hour til potatoes are tender.
2
Slice potatoes in half lengthwise. Scoop or spoon out the inner flesh of potatoes, leaving a small shell of potatoes in the skins.
3
Brush both sides of potato skins with canola oil. Salt both sides liberally.
Put skins cut side down on pan and return to oven
4
Bake for 7 minutes, then flip skins to other side. Bake for 7 minutes more, or til skins are crispy. If you’re hungry, dip one skin in sour cream and have yourself a little snack. Repeat if needed
Grate cheese and chop the bacon into bits. Sprinkle cheese into each potato skin then sprinkle with bacon. Return to oven just til cheese melts. Just before serving, spoon a tablespoon of sour cream on each skin and sprinkle with sliced green onions. Put them on a platter and serve.

About this Recipe

Course/Dish: Vegetable Appetizers