Wednesday, April 20, 2011

Potato Skins

Who doesn’t love potato skins piled with bacon, cheese and sour cream? Any recipe with those ingredients has got to be a winner. I decided to take a crack at making some for a lazy Saturday night in, and the results were delish!

Potato Skins
Adapted from Simply Recipes

6 small to medium sized baking potatoes
Olive oil
Freshly ground sea salt
Freshly ground pepper
6 strips of bacon
150g grated cheddar cheese
1/2 cup sour cream
2 green onions, thinly sliced

  1. Preheat oven to 200°C. Scrub the potatoes clean, rub with olive oil and bake in oven for about an hour until the potatoes are cooked through and give a little when pressed.
  2. While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.
  3. Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, leaving about 1/2cm of potato on the skin.
  4. Increase the heat of the oven to 230°C. Brush oil all over the potato skins, outside and in. Sprinkle with salt. Place on a baking rack in a roasting pan. Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle.
  5. Arrange the potato skins skin-side down on the roasting pan or rack. Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon. Return to the oven.Bake for an additional 2 minutes, or until the cheese is bubbly. Remove from oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin, sprinkle with green onions.

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