When I asked my kids what they wanted for dinner they said potato skins. Whatever. It’s Friday, we’re in a pandemic, it’s better than pizza, so I’m gonna roll with it. Carbs ✔︎, protein ✔︎, veggies ✔︎ (just barely! but they’re there!), dairy ✔︎. These skim all the mayor food groups so a side of carrot sticks should round it off nicely. 😁
These are baked as opposed to restaurant-style fried - marginally healthier and maximally awesome! Consider this version more of a ‘be’ food as opposed to a ‘gather’ food. To gather, we’d make these with tiny potatoes and gussy them up with a smattering of chives and pancetta, or if we’re aiming really high, we’d accessorize them with creme fraÎche and caviar. Those days will come (and so will those recipes), but for now, don’t mind us as we delve into these boat sized potato skins 🤩 with gorgeous pools of cheese, sour cream, bacon and scallions. Happy Weekend, friends! Xoxo Kirsty
Ingredients to make 12 potato skins (6 servings)
We recommend russet potatoes for this. If you’re in Europe, that’s a baking potato aka. “fluffy” or “mehlig” (Germany). The bigger the better!
6 large baking potatoes
6 slices bacon, cooked & chopped
1/4 cup (60g) unsalted butter, melted
1/4 teaspoon salt
1/4 teaspoon garlic powder
3 cups (360g) cheddar cheese, grated
1 cup (120g) sour cream
4 scallions/green onions, chopped
First you’ll need to bake the potatoes. Pierce them with a fork and pop them in a 400F (200C) oven for 1 hour until they’re soft when poked through. Whilst the potatoes are baking, cook the bacon. Lay the slices on a sheet pan lined with foil, and bake them (in the same oven) for 10-15 minutes until crisp. Remove, cool on a paper towel, then chop and set aside.
Remove the potatoes from the oven when they’re cooked through. Cut in half and allow to cool for 15 minutes or so. When they’re cool enough to handle, use a spoon to scoop out the insides, leaving 1/4 - 1/2 inch (0.5 - 1cm) of and edge all the way around. (Hang on to those insides for another use, they make great mashed potatoes or pancakes). Brush the insides with melted butter, sprinkle with salt and garlic powder.
Preheat the oven to 425F (220C). Bake the potatoes for 15 minutes on one side, and then flip over for another 5 minutes. Whilst these are baking, prep your fillings. When the potatoes have baked for 20 minutes total, remove them from the oven and divide the grated cheese and chopped bacon amongst the skins. Return to the oven for another 5 minutes until the cheese is bubbly and top with dollops of sour cream and scallions to serve.