Roasted Potato Skins

  These Crispy Potato skins are topped with smoked bacon, green onions, and plenty of sharp cheddar and Monterey Jack Cheese.  They are easy to prepare and so much better than the restaurants.  This is one of our favorite go to appetizers and perfect for football season and entertaining. Be sure to read my tips and recipe notes for good crispy skins.


Before we know it, fall will be here, and fantastic finger snacks and appetizers will be everywhere. These skins are ideal for family movie nights, sleepovers, and game days. My husband and I really adore entertaining, and some of our favorite appetizers are bacon-wrapped pineapple, sausage rolls, and jalapeño popper cheese balls.

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HOW TO MAKE POTATO SKINS

Clean and dry your potatoes first. Next, apply a little canola oil to them and rub them in with your hands. Then, season them with salt, spread them out on a baking sheet, and bake them until done. Give them some time to sit and cool.

After that, slice them in half and scoop out the potatoes, leaving 1/4 to 1/2 inch of potato on each side. Garlic powder and onion powder are added to melted butter after it has been microwaved. Apply the butter mixture to the potatoes' two sides. Reposition them to the same baking sheet, then bake them until crispy and browned, turning them over halfway through.

After dividing the cheese equally among the skins, add the bacon. Place them back in the oven for a little period of time so the cheese may melt. Now garnish with thinly sliced onions and serve with sour cream on the side.


RECIPE NOTES AND HELPFUL TIPS

  • For this recipe, Russet potatoes should be used because they will result in the crispiest skins.
  • Don't forget to cover the food in salt and canola oil before baking. It greatly aids in creating a lovely, crispy skin.
  • The potatoes you scoop out should be saved and used in a few days in a side dish like mashed potato cakes.
  • For extra-crispy skins, brush the scooped-out potatoes on both sides with the butter mixture and re-bake them in the hot oven.
  • Chives can be used in place of green onions.
  • These potato skins are best served right away for the finest flavor. But I've successfully reheated them in the microwave and the oven.
  • Fill each skin with a modest bit of sour cream for the perfect party display.
  • Keep leftovers in the refrigerator in an airtight container.

RECIPE VARIATIONS AND FLAVORS

  • On top are thin jalapeño rings, crisp bacon, and shredded cheddar cheese.
  • Hawaiian potato skins topped with diced smoky ham, bacon, pineapple, and shredded mozzarella.
  • Ground beef, shredded cheddar, taco seasoning, pico de gallo, and sour cream atop taco potato skins
  • Replace the bacon with any remaining chili.

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