Potato skins is a dish made with potato halves, cheese, bacon, green onions, and sour cream.
For 8 servings:
- Scrub potatoes and rub skins with oil. Prick each potato several times with a fork.
- Bake potatoes at 400˚F for 30-45 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 ⅛ inch thick shells. Reserve potato pulp for other uses.
- Fry potato skins in hot oil (375˚F) for 3-4 minutes or until browned. Remove potato skins and drain on paper towels.
- Place potato skins, cut side up, on an ungreased baking sheet. Sprinkle with garlic salt and cheddar cheese. Broil 6 inches from heat for 30 seconds or until cheese melts.
- Top potato skins with bacon if using them and 1 tablespoon chives.
- Press green chiles between paper towels to remove excess moisture. Combine chilies, sour cream and red pepper in a small bowl; stir well. Top with remaining 1 tablespoon chives. Serve with potato skins.
Notes, tips, and variationsEdit
- You don't have to make the chili sour cream. You can just put a spoonful of sour cream right onto of the potato skin.
- You can also bake these off in the oven to melt the cheese if you don't want to fry them in oil.