Potato Skins With Bacon And Cheese Food

BACON CHEDDAR POTATO SKINS

Steps:

• Preheat oven to 475°. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a greased baking sheet. , Combine oil with next 5 ingredients; brush over both sides of skins. , Bake until crisp, about 7 minutes on each side. Sprinkle bacon and cheddar cheese inside skins. Bake until cheese is melted, about 2 minutes longer. Top with sour cream and onions. Serve immediately.

CHEESE AND BACON POTATO SKINS

Steps:

• Prick each potato 4 times with a fork, then place them on the outer edge of the microwave turntable. Microwave on high for 8 minutes, then turn the potatoes and microwave on high for another 8 minutes.
• Use a sharp knife to cut the potatoes in half. Use a spoon to scoop out the potato, leaving a thin skin about 1/2cm/ 1/6" thick.
• Preheat oven to 180C/350F.
• Spread bacon on a tray and bake for 8 minutes, or until LIGHT golden and the fat has melted.
• Remove bacon onto a paper towel lined plate using a slotting spoon. RESERVE bacon fat on tray.
• Place potato skins upside down on the tray. Use a brush to brush the bacon fat on the tray onto the potato skin. Sprinkle with salt and pepper.
• Bake for 15 to 20 minutes, or until the skin is quite crispy.
• Remove baking tray from the oven and turn the potato skins over.
• Sprinkle with salt and pepper. Fill the potato skins with 2/3 of the bacon, then top with cheese.
• Top with remaining bacon.
• Bake for 10 minutes or until cheese is melted.
• Serve with sour cream, sprinkled with scallions.

POTATO SKINS WITH BACON AND CHEESE

Steps:

• Preheat oven to 425°F. Scrub potatoes; pat dry. Rub skins with oil. Place potatoes on baking sheet. Bake until potatoes are tender, about 1 hour. Cool. Maintain oven temperature. Cut each potato lengthwise into quarters. Scoop out centers, leaving 1/2-inch-thick layer of cooked potato on skins. Oil baking sheet. Place skins, skin side down, on sheet, spacing 1 inch apart. Sprinkle with salt and pepper.
• Cook bacon in heavy large skillet over medium heat until brown and crisp. Drain. Chop bacon. Transfer to medium bowl. Add cheeses, parsley and cayenne; stir to blend. Sprinkle cheese mixture atop skins. Bake until skins are crisp and cheese mixture melts, about 25 minutes.
• Transfer skins to platter. Sprinkle with green onions; top with dollops of sour cream and serve.

POTATO SKINS WITH BEER CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• Rub the potatoes with the oil and sprinkle lightly with salt and pepper. Place the potatoes on a baking sheet and bake until the skins are slightly crisp and the inside is tender and can be easily pierced with a paring knife, about 45 minutes. (Leave the oven on.)
• Meanwhile, put the bacon in a cold medium skillet and cook over medium heat, turning occasionally, until crisp and brown, about 10 minutes. Drain briefly on paper towels, then transfer to a cutting board and chop finely.
• Halve the potatoes lengthwise and scoop out most of the potato flesh, leaving about 1/4-inch of flesh on the skin. Arrange the potatoes on the baking sheet and brush both sides with the butter. Sprinkle lightly with salt and pepper, then arrange cut-side up and return to the oven to bake until crisp and golden brown in spots, about 10 minutes.
• Toss the cheese with the cornstarch in a bowl. Bring the beer to a simmer in a medium saucepan over medium heat. Add the cheese mixture to the beer, a handful at a time, stirring until melted before adding more. When all of the cheese has melted, remove from the heat and stir in the Worcestershire, mustard and cayenne.
• Arrange the potato skins on a platter and drizzle with the beer cheese. Top with the bacon and scallions. Serve immediately.

CHEESY BACON POTATO SKINS

Steps:

• In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until bacon is crisp; drain on paper towels.
• Meanwhile, gently scrub potatoes, but do not peel. Pierce potatoes to allow steam to escape. Place on microwavable paper towels. Arrange in spoke pattern with narrow ends in center. Microwave 12 to 14 minutes, turning once, until tender. Cover; let stand 5 minutes.
• When potatoes are cool enough to handle, cut lengthwise in halves; carefully scoop out pulp, leaving ¼-inch shells. Save potato pulp for another use.
• In small bowl, mix oil, salt, garlic powder, paprika, cheese and pepper. Brush mixture over skins.
• In deep fryer or 3-quart heavy saucepan, heat oil to 365°F. Fry in batches for 5 minutes. Drain on paper towels. (Make Ahead tip: Potatoes can be prepared up to this point and refrigerated for up to 24 hours before continuing to step 6.)
• One hour before serving allow potatoes to come to room temperature. Heat oven to 450° F. Lightly spray 13x9-inch (3 quart) glass baking dish. Place potato skins, skin side up, in baking dish. Bake 8 minutes. Turn potato skins over and fill with cheese and bacon.
• Bake 7 to 8 minutes or until cheese is melted. Top with sour cream and green onions.

CHEESY POTATO SKINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 1 to 1 1/2 hours. Remove from the oven. Turn on the broiler to the low setting.
• When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use.
• Brush inside of potato skins with butter. Add 2 tablespoons cheese to each one, sprinkle with seasoned salt, and top with bacon.
• Return to the oven and broil until cheese is melted, 2 to 3 minutes. Serve with sour cream and scallions.

POTATO SKINS WITH CHEESE AND BACON

Steps:

• Preheat oven to 425*F.
• Bake potatoes for 1 houror until done.
• Cool slightly.
• Cut each potato in half lengthwise and scoop out potato pulp, leaving a 1/4 inch thick shell (reserve potato pulp for another use).
• Place potatoes on a baking sheet, spraying insides with cooking spray.
• Bake for 8 minutes or until crisp; set aside.
• Cook bacon in microwave oven according to package directions; cool slightly and chop into small pieces.
• Sprinkle cheese evenly in potato shells and bake for 5 minutes, until cheese melts.
• Sprinkle evenly with bacon.
• Dollop sour cream on top and sprinkle with chives.

LOADED POTATO SKINS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Put the baking potatoes on a baking tray. Prick all over with a fork and rub with a little oil. Cook potatoes in oven for 1 hr until golden and cooked all the way through. Remove from oven. Allow potatoes to cool for 15 mins.
• While potatoes are cooking, heat 1 tsp oil in a medium frying pan and fry the bacon for 5-8 mins until crisp. Leave to cool, then transfer to a board and finely chop.
• Cut the slightly cooled potatoes in half and scoop the flesh from the skin into a large bowl, leaving a little around the edges. Put the skins back on the baking tray, scooped side up.
• Mash the potato flesh and soured cream together using a fork or masher. Stir in the cooled bacon, most of the spring onion or chives and half of the cheddar. Season to taste.
• Divide the potato mixture evenly between the cavities of the potato skins. Sprinkle the remaining cheddar over each filled potato half. Return the potatoes to the oven for 20 mins until golden and bubbling.
• Sprinkle over the remaining spring onion or chives and serve hot.

RED SKIN POTATOES WITH BACON AND CHEESE

Steps:

• Clean and cut potatoes into cubes. Add potatoes and sliced butter to a microwave safe covered dish. Microwave on high for 5 minutes and then stir to coat all potatoes. Season with salt, pepper (or seasoned salt) to taste.
• Return to microwave and cook (covered) on high for another 5 minutes. Stir and let rest for 5-10 minutes. Check the potatoes to see if they are done (fork tender), if not, add another 5 minutes and let rest again.
• Add cheese, bacon and mix with potatoes and cook on high in microwave for 2 minutes or until melted. If you would like a crisper potatoes then put the dish in a 350 degree oven for 15 minutes rather than microwave for the last 2 minutes.
• Serve with sour cream and sliced green onions.

BACON-CHEDDAR POTATO SKINS

Steps:

• Preheat the oven to 475 degrees F (245 degrees C). Grease a baking sheet with cooking spray.
• Cut potatoes in half lengthwise; scoop out and discard pulp, leaving a 1/4- to 1/2-inch thick skin. Place potatoes on the prepared baking sheet.
• Combine oil, Parmesan cheese, salt, garlic powder, paprika, and pepper in a small bowl. Brush mixture over both sides of the potato skins.
• Bake in the preheated oven until crisp, 30 to 45 minutes; thicker skins can take longer to cook. Sprinkle Cheddar cheese and bacon inside the skins and bake until cheese is melted, about 2 more minutes.
• Top with sour cream and green onions. Serve immediately.

CANADIAN BACON POTATO SKINS

Steps:

• Place potatoes on a microwave-safe plate; prick with a fork. Microwave, uncovered, on high for 14-17 minutes or until tender but firm, turning once. Let stand for 5 minutes. , Cut each potato in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell (discard pulp or save for another use)., Combine oil and pepper sauce; brush over potato shells. Sprinkle with chili powder. Cut each potato shell in half lengthwise. Place on baking sheets coated with cooking spray. Sprinkle with the tomato, bacon, onion and cheese. , Bake at 450° for 12-14 minutes or until heated through and cheese is melted. Serve with sour cream.

POTATO SKINS

Steps:

• Cut bacon or use lardons and cook in oil until crispy. Cook potatoes in oven
• Take potatoes out, wait unitl cool. Half them and empty the potato from the skins into a bowl. Mix with cheese, a bit of butter and bacon.
• Scoop them back into the potato skins and sprinkle with cheese. Cook in the oven until crispy and golden. Enjoy as a snack, side, or with a salad