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Potato Skins




Source of Recipe


from alicia's kitchen


Recipe Introduction


If you like these at restaurants, you'll love making them at home! You can make the potato skins ahead, then top and bake them just before serving.


List of Ingredients




6 medium baking potatoes (2 lbs.), thoroughly washed
1/4 c. melted butter
2/3 c. finely chopped red or green sweet pepper
1/2 c. finely chopped onion, (1 medium)
1/4 c. coarsely chopped pecans, optional
2 minced cloves garlic
1 tbsp. olive oil or cooking oil
1 c. shredded Cheddar cheese or process Gruyere cheese (4oz.)
4 slices crisply cooked bacon, drained, and crumbled
2 tbsp. chives

Recipe



Prick the potatoes with a fork. Boil in water until just about done and let drain. OR bake in a 425 oven for 40 - 50 minutes or to desired tenderness.
Cut the potatoes into quarters.
Scoop out the insides (reserve for another use), leaving 1/4" thick shells.
Brush both sides of the potato skins with the butter.
Place cut side up on a large baking sheet and bake for 10 - 15 minutes or until crisp. Meanwhile make the topping.
Use a medium saucepan and heat the oil.
Cook the pepper, onion, pecans, and garlic until the onion is tender but not brown.
Remove the saucepan from the heat and let cool slightly.
Stir in the cheese, bacon, and chives.
Spoon onto the potato skins.
Return to the oven and bake for about 2 minutes more or until the cheese melts.
Makes 24.

To make ahead:
After cooking/baking the potatoes, let cool.
Then wrap and chill for up to 12 hours.
When you are ready to make them, bring to room temperature, fill with the topping and bake.