Becca Jane St Clair

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Recipe: Homemade Potato Skins

Tim and I were shopping at the co-op a few weeks ago, when he spotted some pre-made potato skins in the refrigerated items section. The container had 6 potato skins in it, and the co-op wanted over £3 for it. I told Tim not to buy it and that I knew I could make this at home quite easily.

Homemade Potato Skins

You will need:
-Potatoes (I used 3 and Tim and I each had 3 skins)
-1 slice of cooked bacon for every potato
-grated cheese

Preheat your oven to 200C. Slice each potato in half horizontally and place skin side up on a lined baking tray (or spray it with oil). Brush olive oil on the skins. Bake for 30 minutes.

Remove from oven. Wearing an oven mit, pick up each potato half and using a large spoon, scoop out most of the inside. You won’t need it for this recipe, but you can save the insides for mashed potato at a later time. You should be left with a mostly hollow shell. If you scooped too much out, you can put a little of the potato back inside the skin.

Crumble the bacon and sprinkle it over the skins. Top with grated cheese.

Put the potato skins back into the oven for 10-15 minutes, or until the cheese is melted and bubbly.

Just as good as store bought or restaurant made for pennies!

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2 Comments so far

  1. DaddyBear November 6th, 2011 18:09

    Just as good? I’d bet that yours are probably better than anything you can get frozen in the store or re-heated in the restaurant.

    One variation I’ve tried is to mash the potato you scooped out with a bit of sour cream and your favorite spices, then spoon back in, top with the bacon and cheese, then bake in the oven. Those are more of a meal side than a snack, but very tasty.

  2. falnfenix November 6th, 2011 19:38

    don’t forget: adding broccoli florets makes it healthy. just steam fresh broccoli beforehand *or* use frozen (thaw as directed).

    both your version and DB’s are making me hungry. dangit.

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