Monday, July 20, 2015

Potato Skins

I have been making these Baked (not fried) Potato Skins as long as I have been cooking.  I prefer the softer skins with a little potato left inside.  Since this will make just a few or enough for a crowd, I will only give you what you need for them and not amounts.  Enjoy!

Russet potatoes
Olive oil
Salt & pepper
Shredded Cheddar cheese
Cooked and crumbled bacon
Sliced green onions
Ranch dip

Preheat the oven to 400 degrees.  Wash and dry the potatoes.  Tear off one piece of foil for every potato.  Drizzle each potato with olive oil and sprinkle them with salt and pepper.  Rub the potatoes around to coat them in the oil and seasoning.  Wrap the potatoes up in the foil and bake on a sheet pan for 1 hour or until the potatoes are soft to the touch.  Remove them from the oven.  When you can handle them (or handle them in a potholder), cut them in half.  Scoop out most of the inside of the potatoes (I like to leave some in).  You can reserve what you scoop out for another use, like mashed potatoes or latkes.  Put each potato half onto a sheet pan.  Fill the potatoes with the cheese and bacon and return to the oven for a couple of minutes to melt the cheese. Garnish with the green onions and serve with the Ranch.