Potato Skins with Cheese and Bacon
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"The thing I did different was to bake the potatoes rubbed with kosher salt and olive oil. Then I took the pulp out and baked the skins until they were crisp on both sides. Made a big difference in taste." - aphilbeck8Yield: 8 Servings Ready in 45 minutes
Cuisine: AmericanMain Ingredient: Potato
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Notes Potato Skins with Cheese and Bacon Preparation
Bake potatoes at 425F for 1 hour or until done. Cool slightly. Cut each potato in half lengthwise; scoop out pulp, leaving 1/4 inch thick shell. Reserve pulp for another use. Place potato shells on a baking sheet. Spray inside of shells with cooking spray. Bake at 425F for 8 minutes or until shells are crisp. Set aside. Cook bacon in microwave according to package directions; cool slightly. Chop into small pieces; set aside. Divide cheese evenly among the shells. Bake at 425F for 5 minutes or until cheese melts. Sprinkle evenly with bacon and chives. Serve with low-fat sour cream. Each serving is 1 stuffed potato skin and 1 1/2 tsps. sour cream Calories per serving: 106 (29% from fat) Source: Cooking Light Magazine, May 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
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Potato Skins with Cheese and Bacon Reviews
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Very good! Rubbed the potato with olive oil instead of using cooking spray.
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The thing I did different was to bake the potatoes rubbed with kosher salt and olive oil. Then I took the pulp out and baked the skins until they were crisp on both sides. Made a big difference in taste.
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Really good method for making potato skins for those that have never done it.
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