I’ve probably had potato skins once in my life… but I’ve thought they look tasty for awhile now. So I decided to make some in honor of the Super Bowl. But when I went looking for a recipe, I found a lot that involved frying. I don’t fry food. Ever. I saute, but not fry. Cody fries every once in awhile, but I don’t. First of all, I think frying smells bad. And all that grease upsets my sensitive stomach. And all that grease is bad for you.
So I was pretty happy to find a baked recipe. And damn were they good! Cody said they were as good as in a restaurant 🙂 I actually combined two recipes, one for the potato skins, and one for the baked potatoes. Soooo good!
Baked Potato Skins
- 4 large baking potatoes
- 3 tb olive oil + more for coating the potatoes
- sea salt for coating potatoes
- 1 tb grated Parmesan cheese
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/8 tsp pepper
- 8 strips of bacon, cooked & crumbled
- 1 1/2 c shredded Cheddar
- 4 green onions, sliced (optional)
- Wash the potatoes. Poke holes in the with a fork; at least 4 sets of holes per side.
- Coat potatoes in olive oil, then in sea salt.
- Place tinfoil on the rack in your oven; place potatoes on top of tinfoil.
- Bake at 350 for 60 minutes.
- Remove baked potatoes from oven. Allow to cool, then rub most of the salt off.
- Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4 inch shell.
- Combine oil, Parmesan, garlic powder, paprika, and pepper; brush over both sides of the potato skins.
- Place skins on a greased cookie sheet. Bake at 475 for 7 minutes.
- Remove skins from oven; flip each one over & return to oven for 7 more minutes, or until crisp.
- Remove from oven again. Sprinkle bacon pieces and Cheddar inside skins.
- Bake 2 minutes longer, or until cheese is melted.
- Serve immediately, topped with sour cream and green onions.