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Potato Skins

Source of Recipe

From "Trisha's Table" by Trisha Yearwood


Recipe Introduction

"Every time I make baked potato soup, I have all these amazing skins left over and I just cannot discard them! I'm that person who eats every single bite of my baked potato, skin and all. Plan to make these skins anytime you're using the flesh of potato for soup, potato pancakes, or any other dish. I use red potatoes, but russets work just fine, too!"

List of Ingredients

â—¦  3 ½ pounds (about 12 medium) red potatoes
â—¦  2 tablespoons olive oil
â—¦  8 slices bacon
â—¦  2 tablespoons salted butter, melted
â—¦  Salt and freshly ground black pepper to taste
â—¦  2 ½ cups (about 10 ounces) grated sharp Cheddar cheese
â—¦  ½ cup sour cream
â—¦  ½ cup finely chopped green onions


Recipe

Place the oven rack in the center and preheat the oven to 400° F. Wash the potatoes and pierce them all over with a fork. Rub them with the oil and place on a jelly roll pan. Bake until tender, 45 minutes to 1 hour. Remove the potatoes from the oven and halve lengthwise. Set aside to cool for about 15 minutes. Meanwhile, turn on the broiler.

While the broiler is heating, using kitchen shears, cut the bacon into small pieces and cook in a medium skillet over medium heat until crispy, then drain on a paper towel-lined plate and set aside.

When the potatoes are cool enough to handle, scoop out the flesh and save for another use. Brush the insides of the skins with the melted butter and sprinkle with salt and pepper. Place on a baking sheet and under the broiler until the skins begin to crisp, 2 to 3 minutes. Flip the skins over and broil for another 2 to 3 minutes.

Remove the sheet from the oven and fill each skin with the cheese and the bacon crumbles. Put the sheet back under the broiler until the cheese melts, about 5 minutes. Remove and top with a dollop of sour cream and a few pieces of green onions.

Makes 24 potato skins