Loaded Potato Skins
Potatoes…Cheese..Bacon…How can you go wrong?! Give me a plateful of these loaded potato skins and I am in carbohydrate heaven! These are the perfect snack for the big game, and are the third recipe in my Superbowl Snack Series.
Because I really find it annoying when bloggers take credit for recipes they did not create, I have to give it up for the Pioneer Woman for these bad boys. I love her. And, I love these. You will too!
Bacon…mmmm….bacon (In a pinch, you could also use chopped, cooked ham)
8-12 potatoes (depending on size) -washed and scrubbed well (I like to use small to medium sized potatoes…the big “baker” potatoes are just too big to be an appetizer.)
Oil – (Regular old vegetable oil is just fine…Don’t go wasting your olive oil on these potatoes!)
Salt and Pepper
Grated cheese – just about any variety will do
Green onions, olives, diced tomatoes, etc. (Pick the toppings YOU and YOUR family like!)
Preheat your oven to 400 degrees. While pre-heating, wash your potatoes really well. You will be eating the skins, so you don’t want them to taste like dirt. (Been there…yuck!) Rub the skins of the potatoes with oil. Trust me on this step..You want the crispy, shiny skins for this one.Bake your potatoes for about an hour, or until they are nice and tender.
While your potatoes are baking, it is a good time to get your bacon going. I personally like to do my bacon in the oven, so you can either start a second pan in the oven, and do your bacon for about 10 minutes, or go ahead and use the traditional frying pan…bacon wave….microwave…what have you. You can also grate up your cheese and chop up your toppings. (Or go sit on the couch and browse through my site…enter my contests…watch some of YOUR tv before kick-off…)
When the potatoes are done and have cooled a bit (unless you have hot pads for hands), cut them in half lengthwise (all that is within me wanted just to write, “the hot dog way,” …it’s the kindergarten teacher in me..) Now, scoop out the middle, leaving just a touch on the bottom. Don’t scoop too hard and puncture the bottom of your skin. Save your filling and use it to make potato bread, or a child’s sized portion of mashed potatoes.
Now, brush the insides of the potatoes with oil, and don’t skimp! Season them up with salt and pepper to taste on BOTH sides. (Really don’t skimp on the salt…potatoes can take it.)
Place your skins cut side down on the baking sheet, and bake for about 7 minutes, then turn. Bake for another 7 minutes, or until the skins are nice and crisp.
Remove from oven. I like to sprinkle the cheese on top while the potatoes are still nice and hot…It makes the cheese all melty and delicious. Top with your bacon, sour cream, and desired veggies.
You will NOT be able to keep these around for long! I hope you enjoy them!