I made homemade potato skins the other day (don’t you just hate the overrated price that restaraunts charge for appetizers?)
I had everything on hand to make these! I have started paying more attention to what is in my pantry as opposed to running out and buying something that I think I don’t have. We only live a couple of minutes from the store and I am always doing this causing us more money in the long run. So until I run completely out, I am trying not to go to the store.
This goes great with my Grilled Steak with Chimichurri Sauce.
Here is the recipe:
- 8 whole Russet Potatoes
- 4 Tablespoons Canola Oil
- 2 Tablespoons Butter
- Salt To Taste
- 1-1/2 cup Grated Cheddar Cheese
- 8 slices Thick Cut Peppered Bacon, Fried Until Almost Crisp And Chopped
- 2 whole Green Onions, Sliced
- ½ cup Sour Cream
- Preheat oven to 400 degrees.
- Scrub potatoes clean and allow them to dry. Rub the skin of the potatoes with 2 tablespoons canola oil.
- Place potatoes on a baking sheet and bake until skin is crisp and potatoes are tender, about 30 to 40 minutes. Remove the pan and allow to cool until you can handle the potatoes.
- Cut potatoes in half lengthwise. Scoop out the insides, leaving a little bit of potato in the skins. Melt the butter with 2 tablespoons canola oil, then brush both the outside and the inside of the potatoes. Sprinkle the inside lightly with salt. Place potato halves face-down and return to the oven for 5 to 8 minutes. Turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown.
- Remove from oven. Sprinkle the insides of the potato skins with cheddar, then sprinkle on the chopped bacon. Return to the oven long enough for the cheese to melt, about 3 to 4 minutes.
- Serve immediately with sour cream and green onions.