We recently attended a potluck event and I signed up to bring both an appetizer and a dessert. David and I had been talking about how much fun it would be to make our own potato skins, so I thought this would be the perfect dish to take along. It’s hard to go wrong with potato skins. You get the slightly crispy outer shell of a potato and you get to fill it with whatever you want. It’s like getting the perfect bit of a baked potato every time. I filled them with the obvious choices- cheese and bacon! These were also incredibly simple to make. I baked and prepped the potatoes early in the day and right before leaving, I popped them in the oven to broil for a few minutes so they would be fresh when served. These were a big hit. David was definitely satisfied at this version of homemade potato skins and we will make it a point to have them around when football season rolls around this fall!
Loaded Potato Skins
Source: adapted from Simple Comfort Food
6-8 small russet or Yukon potatoes, rinsed clean
8 ounces sharp cheddar cheese, shredded
8 slices bacon, cooked and crumbled
¼ stick unsalted butter, melted
Salt and pepper to taste
Preheat oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Bake for 60-70 minutes. Remove from oven and let cool for about 15 minutes.
Cook bacon on stove over low heat, about 10 minutes. Remove, drain on paper towels, then crumble into small pieces.
Once potatoes are cool, cut in half lengthwise, so that each potato will yield 2 skins. Carefully scoop out center of the potato, while still leaving some potato in the boat.
Heat broiler to high. Brush melted butter on the inside and outside of the potatoes. Season each side with salt and pepper. Place under the broiler for 8-10 minutes to allow the insides to get crispy. Remove from oven and place cheese and bacon on each skin. Return to the broiler for 3 to 4 minutes, or until cheese is melted and bubbly. Remove from oven and serve.