Potato Skins
Potato skins are crisp-shelled potato halves loaded with melted cheddar, bacon and chives. This version fries the hollowed shells in hot oil before the cheese goes on, which gives the edges a sturdy crunch that baking alone rarely manages. Scooping the shells thin leaves the potato flavor concentrated in each bite, and the pulp you remove is free for mash or soup. They suit game days and party platters.
Instructions
Scrub the potatoes and rub the skins with oil. Prick each potato several times with a fork.
Bake the potatoes at 400°F for 30 to 45 minutes, until they are cooked through. Let them cool until you can handle them.
Cut the top third off each potato and discard the tops. Scoop out the pulp carefully, leaving shells about ⅛ inch thick, and keep the pulp for another use.
Fry the shells in hot oil at 375°F for 3 to 4 minutes, until browned. Lift them out and drain on paper towels.
Set the skins cut side up on an ungreased baking sheet. Sprinkle with garlic salt and the cheddar, then broil 6 inches from the heat for about 30 seconds, until the cheese melts.
Top the skins with the bacon, if using, and 1 tablespoon of the chives. Finish with the remaining tablespoon of chives and serve hot.
If you prefer not to fry, bake the shells in the oven to melt the cheese instead. A spoonful of sour cream on each skin works as a simple topping.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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