Ingredients
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6
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3/4
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1/3
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6
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1/3
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-
-
-
-
-
-
-
-
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Directions
Dancer’s Potato Skins,,This is a very good recipe! Normally I deep fry and this was my first time baking them. It was a little more work (When deep frying you don’t need to brush them with oil 🙂 but it was very good! note: I subbed EVOO for the butter. I like these better than deep frying, I think…less fat and doesn’t stink up the house with the deep-fryer smell! Also: There seems to be a cut-n-paste error at the very beginning of the recipe, simply ignore everything at the beginning and start with the sentence: “Scrub potatoes, dry, then pierce with fork several times.”,Me and my husband loved this recipe thank you so much. The only thing I did different was I cooked it like deborah_corsi_11208520. 400 and ten minutes on both sides, bc my family doesn’t like things too crunchy and they were wonderful soft, and we love cheese and green onions and bacon of course who doesn’t. And the sour cream dollop hmmmm perfect!!!! Thank you dancer for putting this out there. And thank you deborah for teaching me a softer way. Absolutely delicious!!!!
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Steps
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1
Done
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You Can Add These Ingredients to the Mashed Potato Centers If Desired. |
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2
Done
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1/3 Cup Milk 1/4 Cup Butter Salt and Pepper a Few Drops Hot Sauce Scrub Potatoes, Dry, Then Pierce With Fork Several Times. |
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3
Done
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Arrange on a Baking Sheet and Bake in 375 Degree Oven For About 1 Hour or Until Tender. |
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4
Done
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Let Stand Until Cool Enough to Handle. Cut Potatoes in Half Lengthwise and Scoop Out Centers, Leaving 1/8" Potato in Shell. |
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5
Done
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Cover. |
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6
Done
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Chill Shells Up to 2 Days Until Ready to Use For the Skins. |
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7
Done
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If Desired, Add the 1/3 Cup Milk, 1/4 Cup Butter, Salt and Pepper to Use Potato Centers as Mashed Potatoes. |
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8
Done
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When Ready to Prepare Skins, Melt the 1/3 Cup Butter. |
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9
Done
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Brush Shells With the Butter, Inside and Out. Place, Cut Side Up, on Baking Sheet. Bake in a 500 Degree Oven For 20 Minutes or Until Brown and Crisp. |
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10
Done
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Distribute Some Bacon, Onion, and Cheese in Each Shell. |
