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Potato Skins
Ingredients:
8 small baking potatoes
Vegetable oil
Garlic salt
2 c. shredded Cheddar cheese
12 slices bacon, cooked and crumbled
2 Tbs. chopped fresh chives, divided
2 Tbs. chopped green chiles
8 oz. sour cream
1/8 tsp. ground red pepper
8 small baking potatoes
Vegetable oil
Garlic salt
2 c. shredded Cheddar cheese
12 slices bacon, cooked and crumbled
2 Tbs. chopped fresh chives, divided
2 Tbs. chopped green chiles
8 oz. sour cream
1/8 tsp. ground red pepper
Directions:
Scrub potatoes, and rub skins with oil. Prick each potato several times with a fork. Bake at 400 for 30 to 35 minutes or until potatoes are done. Allow potatoes to cool to touch. Cut top third off each potato; discard tops. Carefully scoop out pulp, leaving about 1/8" thick shells. (Reserve pulp for other uses.) Fry potato skins in hot oil (375) for 3 to 4 minutes or until browned. Invert and drain on paper towels. Place skins,cut side up, on an ungreased baking sheet. Sprinkle with garlic salt and Cheddar cheese. Broil 6" from heat for 30 seconds or until cheese melts. Top potato skins with bacon and 1 tsp. chives. Press green chiles between paper towels to remove excess moisture. Combine chiles, sour cream and red pepper in a small bowl ; mix well. Top with remaining 1 Tbs. chives. Serve with potato skins.
Makes 8 Servings
Scrub potatoes, and rub skins with oil. Prick each potato several times with a fork. Bake at 400 for 30 to 35 minutes or until potatoes are done. Allow potatoes to cool to touch. Cut top third off each potato; discard tops. Carefully scoop out pulp, leaving about 1/8" thick shells. (Reserve pulp for other uses.) Fry potato skins in hot oil (375) for 3 to 4 minutes or until browned. Invert and drain on paper towels. Place skins,cut side up, on an ungreased baking sheet. Sprinkle with garlic salt and Cheddar cheese. Broil 6" from heat for 30 seconds or until cheese melts. Top potato skins with bacon and 1 tsp. chives. Press green chiles between paper towels to remove excess moisture. Combine chiles, sour cream and red pepper in a small bowl ; mix well. Top with remaining 1 Tbs. chives. Serve with potato skins.
Makes 8 Servings
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