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Potato skins are a favorite party appetizer to serve as guests arrive. They are also loved as fans gather to watch TV and cheer for their favorite sports team. The humble, vitamin-rich potato, easily baked crispy and filled with cheesy goodness, shines as a tasty star.
Bake the potatoes
Cook the bacon
You can fry the bacon while the potatoes are baking, or as I do, cook the bacon in the oven. Cook the bacon prior to baking the potatoes or bake at the same time as the potatoes.
Scoop out the potato skins
Bake the potato skins
Oven-Crisped Potato Skins
- 6 medium russet potatoes, scrubbed clean
- vegetable oil for baking pan
- canola oil for potatoes
- 1/2 lb. bacon
- 1/2 cup sour cream
- salt and pepper
- 4-oz cheddar cheese, grated
- green onions
Position rack in center of oven and heat to 400 degrees. (I use my toaster oven).
Pierce each potato several times; place on rack and bake until tender, about 45 minutes. Let stand until cool enough to handle, about 20 minutes.
While potatoes are baking, cook bacon until crisp. Drain, cool and crumble.
Cut cooled potatoes in half, lengthwise. Scoop out insides, leaving 1/4 -inch thick shell, reserving insides of potato for another day.
Position oven rack in top third of oven and heat to 425 degrees.
Lightly brush potato skins inside and out with canola oil. Season with salt and pepper.
Transfer to heavy baking sheet that has been lightly coated with vegetable oil. Bake 12-15 minutes; turn over and bake 12 minutes more.
Sprinkle hot skins with shredded cheese and top with a dollop of sour cream; sprinkle with bacon and garnish with chives.
As for the scooped-out potato centers… a little butter, sour cream, heated milk, salt and pepper then mashed with a hand-masher for delicious chunky mashed potatoes for tomorrow!
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