POTATO SKINS
We went the classic route with cheese, sour cream, and chives, but you can top these crisp and delicious potato skins any way you like.
Provided by Martha Stewart
Yield Makes 12 potato skins
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees, with rack in center position.
- Prick potatoes several times with a fork and bake until potatoes can be easily pierced with a toothpick, about 1 hour.
- Meanwhile, cook bacon in a large skillet until crisp and transfer to a paper towel-lined plate to drain. Chop bacon and set aside.
- Raise oven temperature to 450 degrees.
- When cool enough to handle, halve potatoes lengthwise and scoop out flesh, leaving 1/4 inch flesh still attached to skins. Reserve scooped flesh for another use.
- Brush both sides of skins with olive oil and season with salt and pepper. Place on a rimmed baking sheet skin side down and bake until crisp and golden, 10 minutes.
- Top with cheeses and bacon and return to oven 5 minutes more, until cheese is melted and bubbly.
- Garnish with sour cream and chives and serve immediately.
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Boanerges Amoako
[email protected]I followed the recipe exactly, but my potato skins didn't come out crispy. I'm not sure what I did wrong.
HABI KING
[email protected]These potato skins are a bit too greasy for my taste. I think I'll try baking them next time instead of frying them.
Floyd Hagood
[email protected]I'm not a big fan of potato skins, but I have to say, these were pretty good. I would definitely make them again.
Renay Roberts
[email protected]I made these potato skins for my kids, and they loved them. They're a great way to get kids to eat their vegetables.
Aidan Horrigan
[email protected]I'm allergic to dairy, so I used vegan cheese and sour cream. It worked out great!
joseph ikechukwu
[email protected]These potato skins are the perfect way to use up leftover mashed potatoes. I always have a batch in the freezer, so I can make these potato skins anytime I want.
Robert Torres
[email protected]I made these potato skins for a potluck, and they were gone in minutes. Everyone loved them!
Rita Mahato
[email protected]I used a different type of cheese than the recipe called for, and it turned out great. Feel free to experiment with different cheeses to find your favorite.
Hannah Patel
[email protected]I added some chopped green onions to the sour cream mixture. It gave the potato skins a nice fresh flavor.
Powlowski Runolfsdottir
[email protected]I'm not a fan of sour cream, so I used Greek yogurt instead. It worked out great!
Mehmoona Waris
[email protected]These potato skins are the perfect party food. They're easy to make ahead of time, and they're always a crowd-pleaser.
Pappu Raja
[email protected]I've made these potato skins several times now, and they're always a hit. I love that I can customize them with different toppings.
Bisharat Ali
[email protected]I followed the recipe exactly, but my potato skins didn't come out crispy. I'm not sure what I did wrong.
SIMON Banda
[email protected]These potato skins were a bit too greasy for my taste. I think I'll try baking them next time instead of frying them.
Thivanka Vishal
[email protected]I'm not a big fan of potato skins, but I have to say, these were pretty good. The bacon and cheese really made them.
Ryan McCauley
[email protected]My family loved these potato skins! They were the perfect appetizer for our game night.
Ryan Gingerich
[email protected]I love that this recipe uses simple, everyday ingredients. It's also really easy to make, which is a bonus.
Steven Kusemererwa
[email protected]These potato skins were a huge hit at my party! They were crispy, cheesy, and full of flavor. I will definitely be making them again.