Wednesday, December 2, 2009
Dish #3. Here's another way to eat the baked potato. As an added treat why not have it with a tasty crisp potato skin as well. Two for the price of one. Can't get any better than that, right? I basically took the same concept as my Baked Potato Casserole and rather than boiling it, I just straight up baked it in the oven. Mashed the insides and baked the skins again to get it nice and crisp. I mashed the insides and mixed in the fix-ins you'd usually find with a baked potato. Sour cream, cheese, green onions, and bacon bits. The last is optional if you don't want any meat in it. I also spiked the potato with a dash of tobasco to give it a little kick. It was just enough to say "hello" then immediatly go "goodbye". I kept it slightly chunky this time around, too. Add a little more sour cream on top and you're ready to roll.
Stuffed Baked Potato Skins
2 Large russet potatoes - halved
extra virgin olive oil
1 tsp tobasco
1 tbsp paprika
salt and pepper
2 Tbsp sour cream - plus extra for topping
1/2 c shredded cheese (your choice) - plus extra for topping
4-5 bacon strips
3 green onions - chopped
Preheat your oven to 350˚F
Lightly coat the potato halves with olive oil place on a baking sheet and bake until tender. Roughly 60 minutes.
Let the potatoes cool before scooping out the flesh. Once the inside has been scooped out. Lightly coat the skins with olive oil once again and backe for another 15 minutes. While that bakes, mash the scoop potatoes and season with some salt and pepper. Mix in the sour cream, paprika, tobasco, cheese and green onions.
When the potato skins are done scoop the potato mixture into the skins. Top with some shredded cheese and place in the oven once more for another 5-10 minutes until the cheese has melted.
Serve with a dollop of sour cream on top.