Potato skins are one of my favorite appetizers to get at a restaurant. I don’t normally make them at home for some reason even though baked potatoes make a frequent appearance on our menu.
I make ours slightly differently than the traditional skins. I don’t take as much of the potato flesh out.
- 6 potatoes
- 3/4 cup sharp Cheddar cheese, shredded
- 4-6 slices of bacon, crisply cooked
- Olive oil
- Salt and pepper to taste
Preheat oven to 400 degrees. Scrub potatoes and pierce several times with a fork. Coat in olive oil and bake on a sheet pan for approximately 45 minutes or until fork tender. Set aside for 15-20 to cool enough to handle.
Slice in half lengthwise, scoop out desired amount of potato. Season with salt and pepper. Divide cheese and bacon among potato halves. Return sheet pan to oven for 15 minutes or until cheese is melted and bubbly.
Serve with ranch dressing or sour cream.
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