Thursday, May 15, 2008

Mashed Potato-Stuffed Potato Skins

What to do with all those potatoes from the sack I bought to make mashed potatoes and fried chicken?

Overly-stuffed potato skins. I've made them the typical way with the mostly hollowed out potato skins, and I like my version with the mashed potato centers added back in. Crispy potato skin, fluffy mashed potatoes, crisp bacon, melted cheese, and a dollop of sour cream on top.

Stuffed Potato Skins 1

 Mashed Potato-Stuffed Potato Skins

You'll need:
About 6 potatoes, scrubbed
3 bacon strips, sliced
Small handful of green onions or chives, chopped
A few sprinkles of cheddar cheese
A few dollops of sour cream
Salt, to taste

Optional: Ranch dressing, to taste

Pre-heat oven to 350 degrees.

Scrub potatoes, removing any blackened parts. Liberally salt potatoes and bake for at least 45 minutes so that the insides can be soft and fluffy and the outside has a nice crispness. If you're short on time, you can microwave the potatoes for about 10 minutes instead.

Stuffed Potato Skins 2

Cut potatoes in half and scoop out a generous portion of the inside into a separate bowl.

Stuffed Potato Skins 3

Don't scoop all the way down to the skin, you want some structure to hold up the toppings.

Stuffed Potato Skins 4

I planned on half a strip of bacon per potato half, you can add more if you wish. Add chopped bacon, a few dashes of salt, and a generous drizzle of Ranch dressing (dry Ranch powder would work too) to potato filling. Mash until the potatoes are smooth.

Stuffed Potato Skins 5

Spoon the filling back into the potato halves.

Stuffed Potato Skins 6

Bake for another 15 minutes or so until bacon becomes crispy like so.

Stuffed Potato Skins 7

Add shredded cheddar cheese and sliced green onions. Bake another 5 to 10 minutes until cheese is melted.

Stuffed Potato Skins 8

Crispy potato skins, light and fluffy mashed potatoes, topped with crispy bacon, and melted cheese.

Stuffed Potato Skins 9

Add a dollop of sour cream on top of each potato skin before serving.

Stuffed Potato Skins 10


Who else made potato skins?
Nikki Polani microwaved her potatoes and then placed them under the broiler to crisp up.

1 year ago today, Cha Ram (Vietnamese Shrimp Egg Rolls).


  1. WC - these are not good for those on the ARP - Arse Reduction Program :)

    But I have to admit, they are the perfect appetizer or snack. Carby, bacony and's got it all. And yours look better than TGIF's too!

  2. Christine,
    These are definitely not on the "goi diet"-approved eating plan. :P Carb on top of carb. And bacon. And cheese. And sour cream. Ack!

  3. Your potatoes look delicious. You make them pretty much the same way I do.

    It seems like I made some a few months ago and froze them. I had completely forgotten. Your post just reminded me. Thanks!

  4. Zoey,
    Thanks! I hadn't thought of freezing these before.

  5. Now there's an idea - freezing them! As much as I like bacon, I never seem to have any around the house. But melty cheese and green onions....MMMMmmm!

  6. Nikki,
    I'm the opposite. Seems like I always have bacon, but rarely have potatoes. :)

  7. Your recipe for the mashed potato filling is what I make on a large scale for mashed potatoes every Thanksgiving. Tastes Yummy. Didn't think of trying that for potato skins. I usually use the scooped out middle for a mashed potato side dish. Great ingenuity!

  8. Mr. Long,
    I guess I could have done another side dish with them, but I like mashed potatoes that get a little crispy from toasting them again too.


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