Homemade potato skins are absolutely one of my favorite appetizers EVER! This last week when I was running out of lunch ideas for my hungry crowd I decided to start a number of potatoes baking in the oven after breakfast and serve up this yumminess.
Amazingly these are so easy, I wonder why I don't make them more often. I just take the potatoes, wash and pierce once or twice with a fork before setting on a cookie sheet in the oven on 375 for about 1-2 hours (until the potatoes are tender to the touch). Then I pull them out and let them cool until I can handle them without burning myself.
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When they have cooled a bit I slice them lengthwise and scoop out the insides (I put all of those in a tupperware container in the fridge for fried potatoes in the skillet at another meal) You can see in the picture on the right that I accidentally scooped part of the skin away at the end of the potato, don't do that, just make little boats by scooping the flesh out.
Then I put the hollowed out skins back on a cookie sheet and put them under the broiler in my oven for about 5-6 minutes, watch them closely though as you do not want them to burn! (I forgot to take a picture of this step).
Meanwhile I was frying some bacon strips which I crumbled to add to the potato skins.
Then I put the hollowed out skins back on a cookie sheet and put them under the broiler in my oven for about 5-6 minutes, watch them closely though as you do not want them to burn! (I forgot to take a picture of this step).
Meanwhile I was frying some bacon strips which I crumbled to add to the potato skins.
And I ran to the garden for some chives to chop up and add also.
So after the second round of cooking the potato skins under the broiler I pulled them out, topped them with cheese, bacon and chives and then put the oven back on bake from broil (very important step) and bake them at 350 for another 5-10 minutes, just until the cheese melts.
served with sour cream and some salt...YUM!
