Potato Skins
Potato skins is a dish made with potato halves, cheese, bacon, green onions, and sour cream.
Source and licence
"Potato Skins" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Potato_Skins, revision 4515186), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Potato_Skins&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4515186
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 8 small baking potatoes
- Vegetable oil
- Garlic salt
- 2 cups (8 oz) shredded cheddar cheese
- 12 slices bacon (optional), cooked and crumbled
- 2 tablespoons chopped fresh chives, divided
Method
- Scrub potatoes and rub skins with oil. Prick each potato several times with a fork.
- Bake potatoes at 400°F for 30–45 minutes or until potatoes are done. Allow potatoes to cool to touch.
- Cut top third off each potato; discard tops. Carefully scoop out pulp, leaving about ⅛ inch-thick shells. Reserve potato pulp for other uses.
- Fry potato skins in hot oil (375°F) for 3–4 minutes or until browned. Remove potato skins and drain on paper towels.
- Place potato skins, cut side up, on an ungreased baking sheet. Sprinkle with garlic salt and cheddar cheese. Broil 6 inches from heat for 30 seconds or until cheese melts.
- Top potato skins with bacon if using them and 1 tablespoon chives.
- Press green chiles between paper towels to remove excess moisture. Combine chilies, sour cream and red pepper in a small bowl; stir well. Top with remaining 1 tablespoon chives. Serve with potato skins.