Suzys Potato Skins Food

SUPER POTATO SKINS

Steps:

• Heat oven to 375°F.
• Cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells. (Reserve centers for another use.) Cut shells crosswise in half.
• Place shells, skin-sides down, on baking sheet; brush insides of shells lightly with oil. Bake 15 min. or until golden brown.
• Microwave CHEEZ WHIZ in microwaveable bowl on HIGH 3 min., stirring after 1-1/2 min. Spoon into potato shells; top with remaining ingredients.

SUZY'S POTATO SKINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pierce potatoes deeply with a fork and bake for 45 minutes or until tender.
• Increase the heat of the oven to 375 degrees F (190 degrees C).
• When the potatoes are cool enough to handle cut them in half lengthwise and scoop out nearly all of the potato (reserve rest of potato for a later use of your choice). Salt and pepper the potato skins to taste. Sprinkle green onions, tomatoes, chilis and cheese into the potato skin. Arrange potato skins on a baking sheet.
• Bake 10 minutes, or until cheese has melted. You may want to cut the baked skins in half crosswise before serving for tidy eating. Serve with sour cream on the side, for people to scoop onto their potato skins if they'd like.

POTATO SKINS

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

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.

LOADED POTATO SKINS

Steps:

• Preheat oven to 475°F.
• Cut potatoes in half lengthwise, scoop out flesh (discard or save for another use) leave a ¼ inch shell.
• Place on a greased or lined baking sheet.
• Mix together the oil, salt, pepper and paprika and brush all over the skins.
• Bake in the oven for 7-8 minutes skin side up.
• Turn over and bake again for 7-8 minutes.
• In the meantime mix together: cheddar cheese, red pepper, and chives.
• Mix together in another bowl the garlic, mustard, hot sauce, sour cream and the egg, and then combine with the mix above.
• Divide this mixture into the skins, sprinkle with bacon, return to the oven and bake for about 4-5 minutes.
• Very nice served with more sour cream and green onions.

STUFFED POTATO SKINS

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).

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

POTATO SKINS

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.

SUPER EASY POTATOE SKINS

Steps:

• Pre-heat the broiler on your oven.
• Wash the potatoes thoroughly.
• Poke the potato 4-6 times with a fork to let moisture out during "baking".
• OPTIONAL: Rub butter on the out side of the potato and season with garlic, salt, pepper, or what ever seasoning you would like to give it a little extra flavor.
• Put the potatoes on a plate and put cook in the microwave for 10 minutes.
• While the potatoes are baking, cook the bacon. I did it in the broiler to save on an extra pan and keep it easy. Just keep an eye on it so they don't burn. I just laid the bacon out on my broiler pan and put it right under the broiler.
• Once the potatoes are done, take them out and slice them in half.
• Use a spoon to scoop out a little of the inside to form a small shallow "bowl" with the potato.
• Chop the cooked bacon and sprinkle some in each of the potato "bowls" I plan for appx one slice per potato half.
• Next, Sprinkle cheese over the potatoes. I say 1/2 cup for 4 halves just as a general guess. You can go light or go heavy, how ever you prefer.
• Put the potatoes on a broiler pan, if you used one for the bacon, or even just a cookie sheet.
• Put the pan directly under the broiler and cook until the cheese melts and starts to brown.
• Remove from oven.
• Top with desired amount of sour cream and serve.
• Optional: you can sprinkle fresh chives or green onion on top after the sour cream.