Baked Potato Skins
Baked Potato Skins
For best results, bake the potatoes in the oven. If you cheat and use the microwave, the skins don’t seem to come out as crisp. Serve these as a side dish to grilled steak or barbecued chicken.
Ingrediënten
- 4 Russet potatoes
- ½ cup bacon cooked and crumbled (about 6 slices)
- 2 cups sour cream
- 1 package 1 ounce ranch dressing mix
- 1¼ cups shredded
- Cheddar cheese divided
- 2 tablespoons thinly sliced chives
Instructies
- Preheat oven to 450°F.
- Wash and dry the potatoes, and pierce the skins all over with a fork.
- Bake the potatoes directly on the oven rack until they are tender and the skins are crisp, about 1 hour.
- In a medium bowl, whisk together the sour cream, ranch dressing mix, crumbled bacon, and 1 cup of the Cheddar cheese.
- Remove the cooked potatoes from the oven and reduce the oven temperature to 350°F.
- While the potatoes are still hot, cut them in half and scoop out the flesh, leaving the skins intact.
- We like to cut them crosswise so they form nice serving cups.
- Add the hot potato flesh to the sour cream mixture and blend with a potato masher or electric mixer until evenly combined.
- Spoon the sour cream and potato mixture back into the potato skins and arrange the potato halves on a baking sheet.
- Sprinkle the tops with the remaining Cheddar cheese.
- Bake the potato skins until the cheese is melted and the potatoes are heated through, about 30 minutes.
- Garnish with chives and serve hot.
Notes / Tips / Wine Advice:
Over the top bacon lover’s tip:
Before putting the potatoes in the oven, rub the skins with a little Clarified Bacon Fat
Before putting the potatoes in the oven, rub the skins with a little Clarified Bacon Fat
