Potato Skins - A Healthy Appetizer and Comfort Food
Potato Skins - a Healthy Comfort Food
I remember my first scrumptious taste of potato skins was at TGI Friday’s eons ago. I love this recipe just as much as I loved them back then and so does everyone I serve them to. This appetizer is great for just about any occasion or season making it handy to have in your back pocket.
Serves: 4-8
Prep Time: 30 Minutes
Cook Time: 1 hour 15 Minutes
Suggested Tools:
· Cookie sheet
· Small bowl
· Stir spoon
· Small spoon
· Cutting board
· Sharp knife
· Measuring cups
· Measuring spoons
· Potato scrubber
· Pastry brush
Ingredients:
· 4 small Russet potatoes, scrubbed and washed with warm water and allow to dry
· 1 Cup shredded cheddar cheese (mild or sharp)
Note: You can also combine two different types of cheeses, like Monterey Jack or Mozzarella with the cheddar.
· 4 slices cooked and crumbled crispy bacon or imitation bacon for non-meat eaters
Note: Save the bacon fat if you opt to brush this on your potatoes instead of olive oil [This depends on how you like your bacon cooked. I usually microwave my bacon; so I did not use bacon fat].
· 3 Tablespoons butter, melted
· 1 ½ Tablespoon olive oil
· ¼ Teaspoon garlic powder
· ¼ Teaspoon onion powder
· 1 Green onion or chives, sliced thinly
· Sea salt
· 1 Cup sour cream (or low fat sour cream) – allow individuals to serve as topping
Instructions:
1. Rub each potato with oil (or bacon fat from the cooked bacon), sprinkle with sea salt and place on cookie sheet lined with either aluminum foil or parchment paper for easier cleaning.
2. Bake in a 400-degree preheated oven for one hour or until potatoes are tender when pricked with a fork.
3. Cut each potato in half length-wise and allow to cool, so you can handle them to the touch.
Note: It seems like Russet potatoes are enormous these days. So, if you think yours are too big for one serving, just slice them in half cross-wise to make a smaller serving.
4. With a small spoon, scoop out the potato flesh from the center of each potato leaving about ¼ inch of potato as a rim and return each potato to the same cookie sheet, with the inside facing up.
5. To the melted butter, add the garlic powder and onion powder.
6. Brush the butter mixture on the inside and outside of the potato and bake in preheated 450-degree oven for ten minutes with the potato facing up.
7. Top each potato with cheese and then crumble bacon on top and bake in the 450- degree oven for five minutes or until the cheese melts.
8. Place potatoes on a serving platter with a small bowl of sour cream in the center.
9. Top each potato with a few sliced green onions or chives.
10. Serve immediately and Enjoy!
The Crooked Ladle
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