I apologize for the lack of posts last week. It was one of those off weeks for me, with a lot going on and not enough time in the kitchen. To top off my busy week, I end up breaking my camera on Saturday. I will apologize in advance for the photos that will be coming in the near future. Until I get a new camera, I am stuck with my droid camera.
Enough about my crazy life, how about a recipe? Potato skins are super easy and the perfect thing to eat while watching football. They also go great with Buffalo Wings. I’m posting a pretty basic recipe for the skins, you can tweak this anyway you like. You can add a mixture of different cheeses, herbs, meats, etc… So many fun things to create, having a basic platform is what you need and this is it.
Cheesy Potato Skins:
- 4 Idaho Russet Potatoes, scrubbed
- 2 cups shredded cheddar cheese
- 2 tbs melted butter
- 2-3 tbs chopped chives
- 2-3 tbs bacon or bacon bits.
- Salt and Pepper
- Sour cream for serving
- Preheat oven to 375 degrees. Wrap scrubbed potatoes in tin foil and bake in oven for 1 1/2 hours, or until tender. You can test by inserting a knife into the potato, if it goes through with no resistance, it’s done. Let cool for 20 minutes.
- If using real bacon, cook the bacon till crisp and crumble, set aside.
- Preheat the broiler and put the on the upper middle part of the oven.
- Take the potatoes and slice them in half, lengthwise. Scoop out the pulp with a spoon, leaving a little of the pulp near the skin. Be careful not to go through the skin. Place on a baking sheet.
- Brush the skins with the melted butter and season with salt and pepper. Broil the skins till they start to crisp up and get a light brown color.
- Add the cheese to each skin and put back under the broiler, till the cheese is melted. (Do NOT walk away, cheese will melt fast).
- Top each skin with bacon and chives, serve with sour cream.