The Best Potato Skins! – Recipe

Posted by on Dec 28, 2011 in Appetizers, Food Journal

The Best Potato Skins! – Recipe

Potato skins are one of my very favorite junk foods. :D! They are sooooo gooood, and you can fill them with whatever you happen to have in the fridge! This is a great way to get rid of left overs too, especially meat and veggies! We have a family junk food night about once a month and these are often included. They are also really great for big get togethers because they can be assembled ahead of time and refrigerated or even frozen and then baked as needed. When I make them I always try to make a few extra and freeze them for my son. He is a 16 year old eating machine and this gives him something he can easily bake in the toaster oven for a quick after school snack. Also, I know what I put in them at home and I don’t worry about all the extra funky chemicals that are sometimes added to the store bought or the restaurant versions (which sometimes come to the restaurant frozen anyway). I am going to give you a basic recipe and then you can change it as you see fit. Your imagination is the limit as far as what to put in them. Please feel free to experiment. We have filled them with crab and havarti with cream cheese, steak and green bell peppers with provolone and lots of other fun combos. Have fun, and happy cooking!

Ingredients
*note-The quantities are super approximate because you can fill the skins as much or as little as you want. I just wanted to give you a general shopping list. Don’t get hung up on measuring!
5 potatoes
1 Tablespoon canola oil (plus more if you’re frying-see note on lower fat potato skins)
iodized salt
black pepper (fresh ground if possible)
1 small can cheddar cheese (the funky but delicious canned kind – like Campbell’s – you can also use Velveeta (melted))
6 slices bacon (good quality, I use apple-wood smoked)
3 cups cheddar cheese (a good quality one, shredded – I use Tillamook Sharp Cheddar)
3 Tablespoons chives or green onions, chopped
1 cup sour cream or yogurt

Instructions

1. Wash all potatoes thoroughly.
2. Pre-heat your oven to 425°F.
3. Lightly cover the outside of the potatoes with canola oil *see note on a lower fat potato skin.
4. Place in a roasting pan, cover the pan with foil and bake for about 1 hour-until they are tender.
5. While your potatoes are cooking, chop and cook your bacon, shred your cheese, open the canned cheese, and chop the chives.
6. Remove the potatoes and allow them to cool.
7. Cut the potatoes in half long ways and use a spoon to scoop out some of the flesh-save what you scoop out for another use (see video).
8. Heat the canola oil (about 1 inch deep) in a wide pot – you can also use a deep fryer. *You can also bake instead of fry for this step, see note on lower fat potato skins.
9. Fry the skins by gently placing them in the oil, using tongs, first skin side down for about 30 seconds, then skin side up until golden (about 30 seconds to one minute).
10. Remove from the oil and place skin side up on a sheet pan and allow to drain and cool for about one minute.
11. Sprinkle lightly, all over with iodized salt and pepper.
12. Fill the skins by spooning some of the canned cheese into the center, follow with some bacon, then top with the shredded cheddar. *see note for making ahead of time
13. Place them back into the oven on a sheet pan until the cheese is melted.
14. Remove them from the oven and allow to cool for a few minutes.
15. Garnish the skins with the sour cream or yogurt and chives or green onions and enjoy!

*For a lower fat version-In step three use olive oil and also sprinkle the potatoes with kosher salt and pepper. For step eight, brush the skins with olive oil and sprinkle with salt and pepper then place back in the oven for about ten minutes, just until they start to crisp up a little- don’t allow to dry out. Continue with step 12. You can also use lower fat cheeses and fat free yogurt instead of sour cream.
**For making ahead of time-After filling the skins, place on a sheet pan and cover tightly with plastic wrap-you can make these one day ahead and keep refrigerated. If you would like to store them longer, you can freeze them by gently pushing the shredded cheese down, covering them in plastic wrap, and placing flat in the freezer. Once they are completely frozen you can put them in a gallon freezer bag or freezer safe container. They will keep in the freezer for up to three months

Please enjoy this “how-to” video!


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