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Why Didn’t I Think of This Before?

02 Nov

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.

Potato Skins

 

Baked Potato Skins

5 large white potatoes
olive oil
kosher salt
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.

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Posted by on November 2, 2014 in Appetizer

 

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