26, Oct 2020

Make the Ultimate Potato Skins in 5 Easy Steps

It’s Potato skins time! Trust me, you will definitely want to print this one out! The skin gets a crispiness but not too crunchy. The potato is fluffy and creamy at the same time and it is the best little vessel for the toppings. The toppings & twice baking technique bring it all home for a starter that really knocks it out of the park for your next gathering, dinner or the holidays.

We are fast approaching the major food holidays at what feels like break neck speed. With the pandemic still looming on everyone’s minds, it’s very hard to know what this holiday season will look like. In the hopes that this will all end eventually and for all the generationally blended families, I’m going to continue to post entertaining/large meals. I have to believe that this pandemic will end.

The recipe I chose for today is one that can be an appetizer before a meal, game day snack or party. It can be tailored to fit the need quite easily, so it is always one of our go to appetizers. Only need it for two? It works, simply reduce the number of potatoes you bake and top accordingly.

I tried so so many different recipes from online before I decided to pull the things I liked best from all the recipes and create a new one. Potatoes are my youngest’s favorite food, so I really felt it necessary to nail this one. The end resulted in this recipe and he LOVES it! Ultimate Potato skins for the win!

Topping for the potato skins can go any which way you desire. The ones in the recipe below are traditional style but you can choose these flavor profiles to top your skins with.

Taco- Top with your favorite meat, cheese, lettuce, tomato and sour cream for a Spanish vibe. Use my Taco Seasoning recipe.
Chili– Using leftover chili is perfect for this! Top with cheese, green onion, jalapenos and sour cream.
Broccoli and cheese sauce- you can use a store bought version or use up left over broccoli and cheese soup!

The Swaps & Specs

For this recipe, I head for the bulk russet bin in the grocery store. I look for ones that are medium sized and an oval shape. Using the bulk bin gives me complete control in my choosing so I don’t accidently end up with 7 small ones and 3 extra large ones.

Cheese. I’m not even going to deny it. I am a cheese snob. It’s true. I only buy blocks and then I use a food processor to shred it. I used cheddar but any cheese that melts well can most certainly be used here.

Bacon pieces. Obviously, fresh made bacon chopped up is better because fresh always is. However, I’m gonna tell you a secret… I have used the soft bacon pieces in the bag that is normally located by the salad dressings. It comes out totally fine.

You can swap out the chives for green onions, if you like that better. I have done this before because it’s what I had on hand and it was still very good!

I place the sour cream in a sandwich sized zip baggie, seal it and snip the corner. Then I use it as a pseudo piping bag, and zig zag the sour cream across the potatoes. It looks nice and it distributes the sour cream in an even matter without being too heavy.

The potatoes can be baked ahead of time and assembled up to the second baking part. (up to step 4) We have done this and completed them at the destination.

Potato Skins

A potato perfection with 2 cheeses, bacon, chives and sour cream.

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Prep Time 5

Cook Time 1 5

Total Time 1 10

Course Appetizer

Cuisine American

Servings 20 skins

Calories 397 kcal

Equipment

Sheet pan

Ingredients

10 medium russet potatoes, pricked
2/3 cup parmesan cheese, shredded or shaved
1 cup sharp cheddar cheese, shredded
1 cup bacon pieces
2-3 tbsp. chives, chopped
1/2 cup butter or margarine
1 cup sour cream
2 tbsp. salt
2 tsp. Lawry's Seasoned Salt

Instructions

Heat oven to 400*. Wash potatoes, pat dry, sprinkle with salt and wrap each one in foil. Bake for 50 minutes.
Once potatoes are unwrapped, cut in half and use a spoon to scoop out some pulp. Then place potatoes cut side up on baking sheet.
Sprinkle with Lawry's, parmesan cheese and a small pat of the butter. Bake for 8 minutes.
Top with cheddar cheese and bacon then bake again for another 3-4 minutes.
Top with sour cream and chives. Serve.