Potato Skins with Cheddar Cheese, Bacon and Sour Cream
This potato skins recipe makes a terrific appetizer or after-school snack. And despite what you may think, potato skins are actually pretty nutritious. In fact, the skins are the healthiest part of the potato - that's where all the vitamins and minerals are - and these potato skins are baked, not fried. And since the potatoes are baked in the microwave, this is a really fast recipe, too. You can even make the skins in the toaster oven!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings (2 potato skins each)
- 4 baking potatoes, such as russet
- 4 slices bacon
- 1 Tbsp. olive oil
- 1 cup shredded cheddar cheese
- 4 Tbsp. sour cream
- chopped parsley or chives, for garnish
- Wash the potatoes thoroughly, and prick with a fork several times. Place the potatoes on a paper towel, and top them with a second moist paper towel. Microwave the potatoes 8-12 minutes, until done (test by cutting into the potato). Alternatively, bake the potatoes for 40-60 minutes on a sturdy baking sheet in a 400-degree oven.
- Meanwhile, fry bacon until crisp. Drain on paper towels.
- If you microwaved the potatoes, preheat the oven to 400 degrees. If you baked the potatoes, just leave the oven on.
- When potatoes are cool enough to handle, cut in half lengthwise. Scoop out the potato pulp, leaving a 1/2-inch border all the way around. Reserve for another use (such as potato croquettes).
- Brush the olive oil over both sides of the potato skins. Place the potato skins, skin side up, on a baking sheet. Bake for 10 minutes. Turn the potato skins over, and fill with the cheddar cheese. Bake another 8-10 minutes until the cheese is melted and the skins are golden.
- Top each potato skin with a dollop of sour cream and a crumbled slice of bacon. Garnish with fresh chopped parsley or chives, if desired.