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Baked Potato Skins Recipes

Category Appetizers
Baked potato skins are a popular appetizer. This page contains baked potato skins recipes.
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By 1 found this helpful
November 14, 2008

Ingredients

  • 8 large baking potatoes
  • olive oil
  • salt and pepper, to taste
  • 1 cup Monterey Jack cheese, grated
  • 1 cup Cheddar cheese, grated
  • 8 slices bacon, crisp and crumbled
  • 1/3 cup scallions, chopped
  • 1 carton sour cream

Directions

Bake potatoes in the oven at 350 degrees F for 1 hour or until soft. Cut each potato in half and scoop out the inside of the potato. (Can reserve the inside of the potato to use in some other recipe, if desired). Brush the inside of each potato jacket with olive oil and sprinkle with a small amount of salt and pepper. Return to the oven for 10-15 minutes, until the inside of the potatoes are brown. Remove potatoes from the oven. Spread the inside of the jackets with the Monterey and Cheddar cheese. Add the bacon and scallions on top. Place back in the oven until cheese melts. Serve with sour cream.
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By Robin from Washington, IA

Comment Was this helpful? 1

December 1, 20050 found this helpful
Ingredients
  • 6 large baking potatoes
  • Guacamole
  • 1/4 cup margarine or butter (melted)
  • 1/2 tsp. salt
  • 1/2 tsp. paprika
  • Sour cream
  • Crispy cooked bacon (crumbled)

Directions

Bake potatoes in 375 degrees F oven until tender, 1 to 1 1/4 hours. Prepare guacamole; cover and refrigerate. Increase oven temperature to 475 degrees F. Cut each potato lengthwise into halves. Scoop out potatoes, leaving 1/4 inch shell. Use left over potatoes as desired.

Brush outside and inside of shells with margarine. Cut each half lengthwise into halves. Mix salt and paprika; sprinkle over insides of shells. Place shells, cut sides up on ungreased cookie sheet. Bake, uncovered, until edges are brown, 15 to 20 minutes. Serve with guacamole, sour cream and bacon. Makes 25 appetizers.

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By Robin from Washington, IA

Comment Was this helpful? Yes

By 0 found this helpful
September 22, 2005

The first time I had potato skins, it was an appetizer at a Beverly Hills restaurant. They were so good, I wanted to have them all the time. Years later, they became a fad, but the ones that became a fad weren't anything like the ones I member.

The ones I remember were actually very crisp potato skins, cut into lengthwise quarters, like long, dark, thick potato chips. They had no potato "insides" at all on them. They were merely spread with creamy peanut butter or sauté sauce, which had melted slightly from the warmth of the skins.

This was a delicate, lovely, yummy appetizer. How do you crisp empty potato skins? Ten minutes at 375.

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Comment Was this helpful? Yes
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