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
- 1/2 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.