Crispy Potato Skins

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Crispy Potato Skins

It’s almost time for the Superbowl. I would not be a good blogging friend if I didn’t share an awesome Superbowl worthy recipe with you.

These crispy potato skins are the best! The first time I heard of a potato skin, I wasn’t convinced. After all, the skin is usually what you throw away after you eat the inside of the potato right? But once I tried them, I started thinking the inside of the potato was over-rated.

They are crispy with just enough salty goodness. The

To start, you will need already baked potatoes.  Cut them in half lengthwise. Scoop out most of the flesh with a spoon. But leave a little bit of the flesh.

crispy potato skins

Then brush on a fabulous mixture of oil, salt, spices and Parmesan. Yum. This is what crisp-ifies them.

crispy potato skins

Bake them for 7 minutes, then flip them over for and bake for another 7 minutes.

Sprinkle with cheese and bacon. What? Yes more cheese and bacon. Can it get any better, I ask.

Yes. Then give it a little dollop of whipped cream and some green onions.

You will be a Superbowl food genius with these, no matter what team you are cheering for!

crispy potato skins

 

 

Crispy Potato Skins

Crispy Potato Skins

Ingredients

  • 8 small or 6 medium baked potatoes
  • 4 tablespoons olive oil
  • 4 tablespoons grated parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 8 bacon strips, cooked and crumbled
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 4 green onions, sliced

Instructions

  1. Preheat oven to 475
  2. Cut each baked potato in half lengthwise
  3. Scoop out most of the flesh of the potato, make sure to leave about 1/4" of the potato in the skin.
  4. Combine the oil, parmesan, salt, pepper, garlic powder and paprika.
  5. Place on a sheet pan in a single layer with a little space between each. Brush oil mixture over both side of the potato skin.
  6. Place in oven for 7 minutes, then flip each potato and bake an additional 7 minutes.
  7. Sprinkle cheddar cheese into the potato skins and top with a little bacon. Place back in the oven for 1-2 minutes or until the cheese melts.
  8. Remove from oven. Top with sour cream and green onions.
http://eatthinkbemerry.com/2015/01/crispy-potato-skins/

Recipe Source: My recipe box. I can’t remember where I got it!

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