Tuesday, February 17, 2009
I love potato skins. Ones that are well made anyway. And so many of the ones you get just aren't that good. But I think if you try this recipe, you'll be pleased. I make these often during football season. Quick and easy and delicious finger food. Goes well with cold beer for some mysterious reason. And (Nate) even a college kid could make them.
2 large russet potatoes
2 slices bacon cooked and crumbled
sliced green onion
1/2 cup mozzarella cheese
1/2 cup sharp cheddar cheese
Wash the potatoes and pierce several times with a fork. Microwave for 7 minutes on high.
Preheat oven to 350 degrees. When potatoes are done in microwave place in oven for 40 minutes.
Remove potatoes and slice each in half the long way. Scoop out potato leaving 1/4 inch of flesh next to the skin.
Reserve scooped potato for another use. (Mashed potatoes or even sauteed with butter as hash browns for breakfast the next morning)
Brush the inside of the potato with olive oil and return to oven and bake until the flesh begins to brown and become a bit crispy.
Immediately remove from oven and add cheeses and crumbled bacon, return to oven and broil (watch carefully) until cheese begins to melt and bubble.
Remove from oven, add dollop of sour cream and sprinkle with chopped green onion.