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.
Mashed Potato-Stuffed Potato Skins
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.
Cut potatoes in half and scoop out a generous portion of the inside into a separate bowl.
Don't scoop all the way down to the skin, you want some structure to hold up the toppings.
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.
Spoon the filling back into the potato halves.
Bake for another 15 minutes or so until bacon becomes crispy like so.
Add shredded cheddar cheese and sliced green onions. Bake another 5 to 10 minutes until cheese is melted.
Crispy potato skins, light and fluffy mashed potatoes, topped with crispy bacon, and melted cheese.
Add a dollop of sour cream on top of each potato skin before serving.
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).