I didn’t plan on writing about these. In fact, they weren’t even on my mind when I put the potatoes in the oven. Potato skins (tasty as they are) are one of those things that I don’t make at home. In my mind, they’re one of those things that you order with wings when you’re out at your favorite sports bar. But then, as I was preparing my favorite potato soup, I noticed that I had a giant pile of potato skins. Lightly salted, cooked potato skins. Perfect for topping with cheese and bacon.
Why hadn’t I noticed this before? (Think of all of the missed opportunities!)
Since I made this up on the fly, these aren’t exact measurements. Call it a guideline, rather than a recipe. I’m including my baking directions, but if you have a baking method that you prefer, by all means, use that. The goal is to have baked potatoes that are cool enough to handle so you can de-skin them. Once the potatoes are baked and skinned, it comes together very quickly. Perfect for Sunday afternoon snacking, if you ask me.
Baked Potato Skins
5 large white potatoes
shredded cheddar cheese
green onions, sliced
fresh parsley, finely chopped
bacon, cooked and crumbled
Preheat oven to 375 degrees. Scrub the potatoes and lightly prick them with a fork. Place potatoes on a baking sheet and lightly drizzle them with olive oil. Sprinkle the potatoes with salt and bake until tender, about 1 hour. Remove the potatoes from the oven and let them cool until you can handle them. (I used my oven’s “time bake” feature for this. I popped the potatoes in the oven before church, set the timer, and came home to perfectly done spuds. It’s almost as good as the crockpot for hands-off effectiveness!)
When the potatoes are cool, slice them in half and gently peel the skins away from the cooked potato. Reserve the potato for another use. (May I suggest soup?)
Arrange the potato skins in a single layer on a baking sheet. Sprinkle with cheddar cheese, green onions, parsley and bacon. Broil until skins are crispy and cheese is melted and bubbly. Remove from oven and serve immediately.
A Beth’s Blue Plate Original
Click here for a printable version.