Crispy Potato Skins Recipe


Potato Skins


I usually make this recipe when I am making baked potato soup. The soup uses the potato and this recipe uses the skins. This recipe has lots of calories and is not for those persons who are on a diet. But when you want to splurge, it is very satisfying!


medium or large russet potatoes
cup sour cream
tablespoon snipped fresh chives or minced green onions
cup butter, melted
1 1/2
cups shredded Cheddar cheese
slices bacon, cooked, crumbled



Preheat the oven to 400 degrees.  Bake the potatoes for 1 to 1-1/2 hours until tender.  Let the potatoes cool down enough so that you can touch them.


As the potatoes are baking, make the sour cream dip by mixing the sour cream with the chives or green onions.  Place the mixture in a covered container in the refrigerator.


When the potatoes are cool enough to handle, make 1 length-wise cut through each potato, resulting in two halves. You will have two potato skins per potato.


With a spoon, scoop some of the potatoes out of each skin, being sure to leave about 1/4-inch of potato inside of the skin.  Save the scooped out potato for mashed potatoes or Baked Potato Soup. Brush the entire surface of each potato skin, inside and outside, with the melted butter.  Place the skins on a cookie sheet, cut side up, and broil them for 6 to 8 minutes or until the edges begin to turn dark brown.  Sprinkle 2 to 3 tablespoons of Cheddar cheese into each skin.  Sprinkle 1 to 2 teaspoons of the bacon pieces onto the cheese.  Broil the skins for 2 more minutes or until the cheese is thoroughly melted.  Serve hot, arranged on a plate surrounding a small bowl of the sour cream dip.  Serves 2 to 4.


Variation:  Instead of broiling the skins, they can be deep fried at 365 degrees for 4 minutes or until browned and crisp.  Top with cheese and bacon and broil to melt the cheese.