Loaded Potato Skins

Apparently potato skins were particularly popular and "fashionable" in the 1980's, but we are still huge fans.  They're a filling side starch or appetizer, they're easy to customize, and best of all... You can use the leftover potato flesh to make gnocchi the day after!   My next post will cover that, but for now, let's get to the tater skins.

Recipe batch with jalapenos

A previous batch, with scallions

First, you need these bad boys baked.  I normally use small russets, rub them down with a little vegetable oil and sprinkle them with salt.  Then plop them in the 400* preheated oven (directly on the center rack) for an hour, flipping them over halfway through.

Scooped and ready to roll

Once cooked, carefully remove potatoes with tongs and let them chill out on the counter for a little bit.  Once cool enough, slice them in half and scoop most of the potato flesh out.  There should still be a thin layer of potato on the skins so try to avoid tearing the skin up to avoid leakage later.  The scooped out flesh can be used in other recipes.  Mashed potato is a good option, but I really like making gnocchi, A.K.A. potato pasta dumplings!  I'll get to that in the next post~ They're delicious pillows of potato goodness.

"Save me! I still have potato-y potential!"

Now is the time to season the tubers!  Sprinkle a tiny bit of salt, pepper, garlic, and cayenne into the emptied potatoes, or whatever seasonings you prefer!  Old Bay is great, Cajun seasoning is also awesome.  Now, the toppings!  Sharp cheddar cheese is my favorite, especially sprinkled with bacon bits.  A little goes a long way with both of these ingredients.

Topped and ready to bake!

Once your seasoning, cheese, and bacon are down, plop the potatoes on a cookie sheet and let melt and sizzle in a 450* oven for 5 or 6 minutes.  Once the cheese has melted, remove from oven and top with sour cream, scallions, jalapenos, whatever you'd like!  I sprinkle on a little extra cayenne too.  It's good for you, or something.

LOADED BAKED POTATOES

Ingredients:

7 or 8 small russet potatoes

A few drops of vegetable oil

1.5 cups sharp cheddar cheese

3 T bacon bits

1/3 cup sour cream

2 diced jalapenos and/or 2 chopped scallions

Salt, pepper, garlic and cayenne to taste

Method:

Preheat oven to 400* F

Rub potatoes with a few drops of vegetable oil, sprinkle with salt

Place potatoes directly on middle oven rack, cook 30 minutes

Flip potatoes, cook another 30 minutes

Remove.  Once cooled, cut potatoes in half

Scoop most of the flesh out, reserve in bowl for other recipes

Sprinkle scooped out skins with salt, pepper, garlic and cayenne

Preheat oven to 450* F

Top with a T or so of cheese and a pinch of bacon bits

Place topped potatoes on baking sheet, cook 5-6 more minutes until cheese is fully melted and bubbling

Finish up the skins with a dollop of sour cream, a few pieces of jalapenos and/or scallions, and a sprinkle of cayenne

DONE!