Ingredients
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6
-
-
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1/3
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10 - 15
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3 - 4
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2
-
1/4 - 1/2
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6 - 7
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-
-
-
-
-
Directions
Delicious Cheesy Bacon and Green Onion Potato Skins, These are easy to make and can be made hours in advance or a day ahead and chilled until ready to pop in the oven, instead of cheddar you can use a mixture of you favorite cheeses, I like using marbled mixed with the cheddar. If you are serving these as an appetizer you can use 10-12 small russet potatoes instead of large — all ingredients may be adjusted to taste — these are very good!, Made for 2013 Zaar Cookbook Tag game for the football game and sooo glad I did…delicious!!! I did put some oil and seasonings on the potatoes at the beginning the flip the potato skins over and baked to crisp and followed the rest of the instructions. Going into my Favorites of 2013…Thank you for posting., Excellent skin’s. I made these to go with our once a month appetizer night. They were wonderful! I made as posted with the exception of cutting the recipe down to 2 servings and replacing the fresh parsley with cilantro. Yum! I also topped it with a touch of recipe #152905. Loved the crispy skin of the potato. This is a keeper. Thanks for posting. :
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Steps
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1
Done
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Set Oven to 400f. |
|
2
Done
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Wash the Outside of the Potatoes, Then Dry Very Well. |
|
3
Done
|
Place on a Baking Sheet. |
|
4
Done
|
Bake For About 1 Hour, or Until the Potatoes Are Tender Cooking Time Will Vary Depending on the Size of Potatoes. |
|
5
Done
|
Cool Until Able to Handle. |
|
6
Done
|
Keep the Oven Heat to 400f. |
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7
Done
|
Slice the Potatoes in Half Lengthwise. |
|
8
Done
|
Scoop Out the Pulp Leaving About 1/2-Inch Thick Layer of the Cooked Potato on the Skins. |
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9
Done
|
Oil a Large Baking Sheet. |
|
10
Done
|
Place the Skins on the Baking Sheet Skin Side Down, Pulp Side Facing Upwards. |
