The recipe I have included is for Potato Skins and uses the skins that are left over from his recipe. This is great dish to prepare the following day. Just make sure you refrigerate the unused skins. My measurements are approximate because it depends on how many skins you have left to use. But, this makes a great appetizer and could be made on it's own anytime. In fact, if you are planning a Super Bowl party, Potato Skins would be perfect to serve.
Twice-baked Potates
6 medium size potatoes
butter or margarine
Mild Cheddar & Monterey Jack cheese, finely shredded
onion salt
pepper
Bake potatoes (my husband microwaves them) until well done. Steve does not like to let them cool because the heat melts the cheese and butter so much better. He wears an oven mitt when handling the potatoes. Scoop the potato flesh out leaving a little layer still in the skin. Put potato in a bowl and add the cheese and butter. Mix well. Add onion salt and pepper to desired taste. Spoon mixture back into the potato shells. If they have cooled, put back into microwave to reheat, and serve.
6 medium size potatoes
butter or margarine
Mild Cheddar & Monterey Jack cheese, finely shredded
onion salt
pepper
Bake potatoes (my husband microwaves them) until well done. Steve does not like to let them cool because the heat melts the cheese and butter so much better. He wears an oven mitt when handling the potatoes. Scoop the potato flesh out leaving a little layer still in the skin. Put potato in a bowl and add the cheese and butter. Mix well. Add onion salt and pepper to desired taste. Spoon mixture back into the potato shells. If they have cooled, put back into microwave to reheat, and serve.
Potato Skins
Baked Potato skins
thick-cut bacon
1/2 c. Mild Cheddar and Monterey Jack cheese, finely shredded
1/2 c. sour cream
2 T. milk
2 T. chopped chives
Fry bacon until crisp. Drain on paper towel and crumble into bacon bits.
Turn on oven broiler and adjust rack to within about 5 inches from the broiler. Brush potato skins inside and out with vegetable oil (or the oil of your choice) and place them upside down on a baking sheet. Place under broiler for about 5 minutes. Remove from oven and turn potato skins over and broil for another 5 minutes, or until skins are crispy. Remove from oven and sprinkle with cheese and bacon bits. Place them back under the broiler until the cheese melts.
While skins are baking, combine sour cream, milk, and chives in a small bowl and stir well. Plac the bowl in the center of a large platter and arrange potato skins around it.
thick-cut bacon
1/2 c. Mild Cheddar and Monterey Jack cheese, finely shredded
1/2 c. sour cream
2 T. milk
2 T. chopped chives
Fry bacon until crisp. Drain on paper towel and crumble into bacon bits.
Turn on oven broiler and adjust rack to within about 5 inches from the broiler. Brush potato skins inside and out with vegetable oil (or the oil of your choice) and place them upside down on a baking sheet. Place under broiler for about 5 minutes. Remove from oven and turn potato skins over and broil for another 5 minutes, or until skins are crispy. Remove from oven and sprinkle with cheese and bacon bits. Place them back under the broiler until the cheese melts.
While skins are baking, combine sour cream, milk, and chives in a small bowl and stir well. Plac the bowl in the center of a large platter and arrange potato skins around it.
1 comment:
I love both twice baked and potato skins! When we lived in Martinsville and ate at Damon's, sometimes my meal would consist of a side salad and an order of skins:)
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