Time 1h30m Yield 12 servings Number Of Ingredients 8 Steps:
Lightly grease outside of potatoes, cut small slit in top and bake at 425 degrees F for 45 minute or until soft. Let stand until cool enough to handle, about 15 minutes. Cut potatoes in half lengthwise and scoop out cooked potato, leaving a very thin layer of potato. (Save cooked potato for mashed potatoes or hash browns.) Brush outside and inside of skins with melted butter. Sprinkle inside with steak seasoning and Parmesan cheese. Place on lightly greased baking sheet. Bake 8 minutes or until crisp and bubbly. Fill with cheddar cheese and bacon. Bake 3 minutes or until cheese is melted. Top with a dollop of sour cream and sprinkle of chives. Variation: Twice Baked Potato Fingers Bake 3 large (about 5-inch) potatoes for 1 hour; cool. Cut in half lengthwise, and then lengthwise in half again, making 12 long fingers. Scoop out and proceed as above.
Time 1h30m Yield Serves 4 Number Of Ingredients 9 Steps:
Preheat the oven to 400 degrees. Rub the potatoes lightly with olive oil and bake them on a foil-lined baking sheet until their skins are crisp and a fork easily slides into their flesh, about 1 hour. Transfer the potatoes to a wire rack and let cool for 10 minutes. While the potatoes are cooking, assemble the toppings. Cook the bacon in a large skillet over medium heat until crisp, then transfer to a small bowl. Reserve the bacon fat. Grate the cheese into a small bowl; you should have about 2 cups. Trim and thinly slice the scallions. (Feeling frisky? Caramelize some onions. Shred some ham or grate some Gruyère.) Using an oven mitt or a folded kitchen towel to handle the hot potatoes, cut each into quarters lengthwise to create four wedges. Using a small spoon, scoop the flesh from each wedge, leaving 1/4 inch or more of the flesh. (Save the scooped potatoes for another use, like potato pancakes or soup.) Set the oven to broil. Return the wedges to the foil-lined baking sheet. Paint a bit of bacon fat on each, then top with cheese and bacon. Place under the broiler until the cheese is bubbling. Place the skins on a serving plate. Season with salt and pepper. Spoon a teaspoon or so of sour cream on each and scatter the scallions over the plate. Serve with hot sauce.
Time 1h50m Yield 6 Number Of Ingredients 9 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Rub potatoes with olive oil and place on a baking sheet. Bake in the preheated oven until tender, about 1 hour. Remove from the oven and let sit until cool enough to handle, about 10 minutes. Increase the oven temperature to 450 degrees F (230 degrees C). Cut potatoes in half lengthwise. Scoop out the flesh, leaving 1/4 inch on the skin. Brush canola oil all over the potato skins, outside and inside, and sprinkle with salt. Reserve flesh for another use. Bake skins in the preheated oven for 10 minutes. Flip and continue to bake for 10 minutes more. Remove from the oven. Turn on the oven’s broiler. Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble. Arrange the potato skins flesh-side up on a roasting pan or rack. Sprinkle the insides with pepper, Cheddar cheese, and crumbled bacon. Return to the oven and broil until cheese is bubbly, about 2 minutes. Remove from the oven. Add a dollop of sour cream to each skin and sprinkle with green onions.
Time 33m Yield 8 serving(s) Number Of Ingredients 11 Steps:
Cut potatoes in half lengthwise; scoop out pulp and discard (or save for another use) leaving 1/4-inch shell. Place 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, if desired.
Time 25m Yield 4 Number Of Ingredients 2 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Scrub potato skins, and pat dry. Place them in a medium bowl, and pour salad dressing over. Toss to coat. Spread the potato skins out in a thin layer on a baking sheet. Bake for 20 minutes in the preheated oven, until crisp and golden.
Time 1h27m Yield 24 serving(s) Number Of Ingredients 7 Steps:
Scrub potatoes throughly, prick several times with a fork. Bake at 400 for 1 hour, or until done. Allow to cool to touch. Cut potatoes in half lenthwise. Carefully scoop out pulp, leaving about 1/4 inch thick shells. Cut each shell lenthwise into 1 inch wide strips. Place on ungreased baking sheet. Brush tops of strips with butter. Sprinkle with seasonings and cheese. Bake at 400 for 10-12 minutes, or until crisp. Serve warm with sour cream.
More about “yummy potato skins recipes”
Time 1h20m Yield 32 appetizers. Number Of Ingredients 6 Steps:
Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Place on a greased baking sheet; bake until tender, 1-1-1/4 hours. Cool slightly., Cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells (save pulp for another use)., Cut each half shell lengthwise into quarters; return to baking sheet. Brush insides with butter. Mix seasonings; sprinkle over butter., Broil 4-5 in. from heat until golden brown, 5-8 minutes. If desired, mix sour cream and chives and serve with potato skins.
