BACON CHEDDAR POTATO SKINS
Wondering how to make potato skins taste great? I top my restaurant-worthy loaded potato skins with cheese, bacon and a dollop of sour cream. Have them at lunch, snack time or cocktail hour. -Trish Perrin, Keizer, Oregon
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 350 calories, Fat 19g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 460mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 4g fiber), Protein 12g protein.
CHEESE AND BACON POTATO SKINS
My potato skins are made extra crispy and extra tasty by brushing them with bacon fat!
Provided by Nagi | RecipeTin Eats
Categories Party Food
Time 55m
Number Of Ingredients 6
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
Steps:
- Lightly grease outside of potatoes, cut small slit in top and bake at 425 degrees F for 45 minute or until soft. Let stand until cool enough to handle, about 15 minutes.
- Cut potatoes in half lengthwise and scoop out cooked potato, leaving a very thin layer of potato. (Save cooked potato for mashed potatoes or hash browns.)
- Brush outside and inside of skins with melted butter. Sprinkle inside with steak seasoning and Parmesan cheese.
- Place on lightly greased baking sheet. Bake 8 minutes or until crisp and bubbly.
- Fill with cheddar cheese and bacon. Bake 3 minutes or until cheese is melted. Top with a dollop of sour cream and sprinkle of chives.
- Variation: Twice Baked Potato Fingers Bake 3 large (about 5-inch) potatoes for 1 hour; cool. Cut in half lengthwise, and then lengthwise in half again, making 12 long fingers. Scoop out and proceed as above.
CHEESE AND BACON POTATO ROUNDS
Potatoes, cheese and bacon--a great combination! Serve with sour cream if you so desire.
Provided by Michele O'Sullivan
Categories Side Dish Potato Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated 400 degrees F (200 degrees C) oven for 30 to 40 minutes or until lightly browned on both sides, turning once.
- When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted
Nutrition Facts : Calories 805.5 calories, Carbohydrate 39.7 g, Cholesterol 152.5 mg, Fat 54.2 g, Fiber 5 g, Protein 39.8 g, SaturatedFat 27.1 g, Sodium 1760.7 mg, Sugar 2.3 g
CHEESY BACON POTATO SKINS
Fried potato skins topped with cheese and bacon make a flavorful snack - ready in just an hour.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 1h
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 400, Carbohydrate 33 g, Cholesterol 45 mg, Fat 3, Fiber 3 g, Protein 14 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 3 g, TransFat 0 g
POTATO SKINS
Provided by Trisha Yearwood
Time 1h50m
Yield about 24
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Wash the potatoes and pierce them all over with a fork. Rub them with the oil and place on a baking sheet. Bake until tender, 45 minutes to 1 hour. Remove the potatoes from the oven and halve lengthwise. Set aside to cool for about 15 minutes. Meanwhile, turn on the broiler.
- While the broiler is heating, using kitchen shears, cut the bacon into small pieces. Cook in a medium skillet over medium heat, stirring occasionally, until crispy, about 10 minutes. Drain on a paper towel?lined plate and set aside.
- When the potatoes are cool enough to handle, scoop out the flesh and save it for another use. Brush the insides of the skins with the melted butter and sprinkle with salt and pepper. Place on the baking sheet and broil until the skins begin to crisp, 2 to 3 minutes. Flip the skins over and broil for another 2 to 3 minutes.
- Remove the baking sheet from the oven and fill each potato skin with the cheese and bacon. Put back under the broiler until the cheese melts, 3 to 5 minutes. Remove and top with a dollop of sour cream and a few pieces of scallion.
POTATO SKINS
Baked potato skins filled with cheese and bacon and topped with green onions and sour cream for the perfect, easy to eat appetizer.
Provided by makeyourmeals
Categories Appetizer
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F
- Clean the potatoes and allow to dry. Rub the olive oil all over the potatoes.
- Place potatoes in the oven and bake for 30-40 minutes until skin is crisp and potatoes are tender. Remove from the oven and allow to cool until able to be handled.
- Cut potatoes in half lengthwise. Scoop out the insides, leaving about ¼ inch of the potato inside the skins.
- Add the Italian seasoning to the melted butter and mix well. Brush the butter mixture on both the outside and the inside of the potatoes.
- Sprinkle the inside lightly with salt. Place potato halves face-down on a baking sheet and bake for 5 minutes.
- Turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown, approximately 5 minutes.
- Remove the potatoes from the oven. Add the cheese and bacon to the inside of the potatoes. Bake until the cheese melts, approximately 3-4 minutes
- Serve immediately.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
DEEP-FRIED POTATO SKINS
"The combination of potatoes, cheese, bacon and garlic dip in this recipe is fantastic," says Leslie Cunnian of Peterborough, Ontario. "The skins can be served as an appetizer or as a side dish with roast prime rib or any other entree you choose."
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 1h25m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Bake potatoes at 400° for 1 hour or until tender. , Meanwhile, for dip, combine the sour cream, soup mix, onion, garlic and hot pepper sauce in a bowl. Cover and refrigerate until serving., When potatoes are cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). With a scissors, cut each potato half into three lengthwise strips., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry skins in oil for 2-3 minutes or until golden brown and crisp., Place potato skins in a 15x10x1-in. baking pan. Combine the cheeses and bacon; sprinkle over potatoes. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted. Sprinkle with chives. Serve with the dip.
Nutrition Facts :
STUFFED POTATO SKINS
Creamy cheesy fluffy potatoes with crispy bacon - all baked in a crunchy potato skin. These Stuffed Potato Skins are serious comfort food.
Provided by Nicky Corbishley
Categories Appetizer
Time 1h25m
Number Of Ingredients 9
Steps:
- Preheat your oven to 190c. Prick your potatoes with a fork and start them off in the microwave. Put all the potatoes in the microwave and microwave on high for 10 minutes (alternatively you can add 20 minutes to the cooking time in the oven).
- Put your potatoes in the oven, directly on the shelf and cook for 35-45 minutes until they're crisp on the outside and soft on the inside (you can check this by stabbing a knife into one of the potatoes to see if it slides in easily).
- Meanwhile, heat the oil in a small frying pan/skillet over a medium-high heat. Cook the pancetta cubes for 5-6 minutes, until crispy. Remove from the pan.
- When your potatoes are ready, take out of the oven and chop each of the potatoes in half. Pick up a potato half (using a tea towel to protect your hands) and using a spoon, scoop out the insides into a large bowl. Repeat with the rest of the potatoes.
- Add the cream, butter and salt & pepper to the bowl and mash using a potato masher or a fork until the potato is fluffy.
- Add in the pancetta and cheese (reserving a small handful for sprinkling on top). Mix together.
- Take one of the potato skins and put a spoonful of the potato mix inside. Put the potato in a baking dish and sprinkle with a little of the reserved cheese. Repeat with the remaining potatoes.
- When all of the potatoes are stuffed, put them back in the oven for 10-15 minutes (same temperature).
- Take out of the oven and serve with soured cream and a sprinkling of spring onions (scallions).
Nutrition Facts : Calories 197 kcal, Carbohydrate 14 g, Protein 8 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 29 mg, Sodium 188 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
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!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 400°F.
- Wash the outside of the potatoes, then dry very well.
- Place on a baking sheet.
- Bake for about 1 hour, or until the potatoes are tender (cooking time will vary depending on the size of potatoes).
- Cool until able to handle.
- Keep the oven heat to 400°F.
- Slice the potatoes in half lengthwise.
- Scoop out the pulp leaving about 1/2-inch thick layer of the cooked potato on the skins.
- Oil a large baking sheet.
- Place the skins on the baking sheet (skin side down, pulp side facing upwards).
- Sprinkle the inside with salt and pepper and grated Parmesan cheese (if using).
- In a bowl combine the shredded cheese, chopped bacon, parsley and cayenne pepper; mix to combine.
- Evenly divide the cheese mixture over top of the skins.
- At this point you can cover tightly with plastic wrap refrigerate until ready to serve.
- Bake for about 25 minutes, or until the skins are crisp and the cheese melts.
- Transfer the skins to a platter and sprinkle with finely chopped green onions.
- Serve with sour cream and/or barbecue sauce.
Nutrition Facts : Calories 289.2, Fat 12.6, SaturatedFat 7, Cholesterol 34.2, Sodium 243.6, Carbohydrate 33.2, Fiber 4.3, Sugar 1.8, Protein 11.7
POTATO SKINS WITH CHEESE AND BACON
Make and share this Potato Skins With Cheese and Bacon recipe from Food.com.
Provided by Stinkerbell
Categories Potato
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 102.4, Fat 2.3, SaturatedFat 0.9, Cholesterol 9.2, Sodium 158.2, Carbohydrate 15.2, Fiber 1.2, Sugar 1.4, Protein 5.3
POTATO SKINS WITH BACON AND CHEESE
A favorite steak-dinner starter served at Cattlemen's Steakhouse in the historic Stockyards City area of Oklahoma City. Potato Skins with Bacon and Cheese
Categories Cheese Dairy Potato Appetizer Bake Super Bowl Kid-Friendly Cheddar Bacon Poker/Game Night Party Sour Cream Monterey Jack Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 6 (appetizer) servings
Number Of Ingredients 9
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.
BACON AND CHEESE TWICE-BAKED POTATO RECIPE
If you ever see the words "twice baked" on a restaurant menu, beware. Normally that will mean that the dish has been baked in twice...
Provided by David Zinczenko and Matt Goulding
Categories Side, Dinner
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F. Prick the potatoes all over with a fork, then rub with a light layer of oil. Place on the middle rack of the oven and bake for about 40 minutes, until tender all the way through. Increase the oven temperature to 450°F. When the potatoes have cooled slightly, cut them in half lengthwise and carefully scoop out the flesh, being careful not to tear the skins. Combine the potato flesh in a mixing bowl with the bacon, milk, butter, yogurt, scallions, about three-fourths of the cheese, Tabasco, and salt and pepper. Mix thoroughly, then divide among the potato skins. Top with the remaining cheese. Return to the oven and bake for 7 to 10 minutes, until browned on top.
Nutrition Facts : Calories 200
BACON-CHEDDAR POTATO SKINS
Bacon-Cheddar potato skins.
Provided by Joshua Olson
Time 55m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 375.2 calories, Carbohydrate 34 g, Cholesterol 42.3 mg, Fat 20.7 g, Fiber 4.3 g, Protein 14.3 g, SaturatedFat 8.5 g, Sodium 583.6 mg, Sugar 1.8 g
POTATO SKINS
Crispy potato skins with cheese and bacon
Provided by Harriet Ward 1
Time 1h
Yield Serves 2
Number Of Ingredients 0
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
POTATO SKINS
Spicy Cheese & bacon skins
Provided by Emeraldlass
Time 2h30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat the oven to 415 degrees F (200c/gas mark 6).
- The day (or up to 2 days) before you load them, prick all 10 potatoes, then bake the potatoes until the skins are crisp and the insides floury, about 1 to 1 1/2 hours.
- As soon as you can bear to tackle the hot potatoes, cut them in half lengthwise and scoop the insides into a bowl.
- Put the husk-like skins of the potatoes on a tray and, when cool, cover until you are ready to fill them.
- Let the potato cool in the bowl, and then cover until needed.
- When you are ready to fill the potatoes, preheat the oven to 415 degrees F (200c/ gas mark 6).
- Add 7 ounces (200g) of grated Cheddar to the cold potato along with the sour cream. Finely chop the spring onion and add to the potato, with the salt, pepper, garlic powder and Paprika.
- Spoon the potato filling into the potato skins, and lay each half on a baking tray so they fit snugly together. Sprinkle with the remaining cheese, giving each potato skin a light covering, and cook until golden, about 20 to 30 minutes.
- In a large saute pan, over medium heat, add enough oil to coat the bottom of the pan. Fry the bacon rashers in the oil, or grill them, until crispy. Remove them to a paper towel lined plate and then crumble.
- Sprinkle each potato skin with the bacon to make them fully loaded.
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- Cool potatoes on a cooling rack for 10-15 minutes. Cut each potato in half. Scoop out some of the center, leaving about a 1/2 inch layer of potato.
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- Preheat oven to 400°F. Wash the potatoes and rub them evenly with 2 tablespoons of the olive oil. Place them on a baking sheet and bake for 40-45 minutes or until potatoes are cooked through. Remove potatoes from the oven and let cool for about 10 minutes or until cool enough to handle.
- Cut each potato in half lengthwise and use a small spoon to gently scoop out the insides, leaving about 1/8-inch potato on the skin walls. Combine the remaining 2 tablespoons olive oil, 1/2 teaspoon salt and 1/8 teaspoon pepper in a small bowl. Brush all over each potato skin with the olive oil mixture, inside and out.
- Place the potato skins face down on the baking sheet and bake for 10 minutes. Turn the potatoes over on the skin side and bake for another 10 minutes. Remove from oven.
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- Slice potatoes into 1/3 inch thick slices. (I leave the skin on - seems more authentic.) Place potato rounds on baking sheet. Brush potato rounds with olive oil (or bacon grease!) and sprinkle with salt, pepper and garlic powder.
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4.9/5 (11)Total Time 1 hr 45 minsCategory AppetizerCalories 171 per serving
- Cut the potatoes in half. Carefully scoop out the insides of each potato half, leaving a 1/4 - 1/2 inch rim.
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- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and place sweet potatoes on sheet. Poke a few holes in each potato with a fork.
- Bake 75 minutes or until soft. Remove from oven, cool for 5 minutes, and then slice each potato in half lengthwise.
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- Preheat the oven to 220C and bake the potatoes for about an hour until they are cooked all the way through (or use leftovers!)
- Cut the potatoes in half and scoop out the middle into a bowl (set aside), make sure that you leave a little behind so that the 'shell' is still sturdy.
- Put the empty potato shells onto a baking tray and pop them back into the oven for about 10 minutes.
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- Wash the potatoes and prick them with a fork. Cook them in the microwave for 10 minutes (you can just oven them if you prefer, but this step really cuts down baking time). While they are microwaving, preheat the oven to 180C (fan).
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Servings 4Total Time 1 hrCategory Appetizers
- Light a chimney 3/4 full of charcoal. While the charcoal is lighting, thoroughly prick the potatoes with a fork. Microwave the potatoes on high for 8 minutes, turning them over after 4 minutes.
- When the charcoal is fully lit and covered in gray ash, pour the coals out and arrange them on either side of the charcoal grate, keeping the middle empty. Transfer the potatoes to grill, placing them in the middle of the grill, not over the coals, cover, and cook until a paring knife glides easily through the flesh, about 20 minutes. Remove from the grill, slice the potatoes in half lengthwise and let cool.
- While the potatoes are on the grill, cook the bacon in a 12-inch skillet over medium heat until brown and crisp, about 8 minutes. Transfer the bacon to a paper-towel-lined plate and set aside.
- When the potatoes are cool enough to handle, use a spoon to scoop out and discard the flesh, leaving and 1/4-inch layer of potato on the inside of each skin. Brush the potatoes inside and out with the melted butter and season with salt and pepper. Move the potatoes back to the middle of the grill, cover, and let cook until they're light golden brown and crisp, about 7 minutes.
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5/5 (2)Category Appetizers, Main Dish, SnackServings 12Total Time 50 mins
- With a paper towel (or just with your hands) rub the skin of the potatoes with 2 tablespoons canola oil so that they're nice and moist.
- Place potatoes on a baking sheet and bake until skin is crisp and potatoes are tender, about 30 to 40 minutes.
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- Wash and dry potatoes. Rub with canola or vegetable oil and cook potatoes for 45 minutes to an hour until cooked through. If you aren't worried about calories, you can cook the bacon first and use the drippings to rub the potatoes instead of the oil for a crispier skin and added flavor.
- Don't have time to bake the potatoes in the oven? Then pierce the potatoes several times with a fork to release steam and microwave for 6-8 minutes, flip and microwave another 6-8 minutes or until cooked through. The skins tend to shrivel more in the microwave, but let's face it, we don't always have an hour to wait for the oven baked potatoes.
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