There is nothing like a plate full of crispy potato skins, filled with melty cheddar cheese, and topped with bacon bits, sour cream and green onions.
The first time I had these I was 21 years old, at an outdoor cafe on Newbury Street in Boston; I thought I had died and gone to heaven. Oh for the days of youth when one could eat potato skins with wild abandon! I could eat a whole plate back then (and drink a pitcher of beer along with it) and be none the worse. Sigh.
These potato skins easy to make. Some approaches call for deep frying, but I don’t think it is really necessary. You just want to bake the skins at a high enough heat so that they get crispy enough to hold the toppings.
Updated from the recipe archive. First posted 2008.
Potato Skins Recipe
Ingredients
- 6 small to medium sized russet baking potatoes (total 3 pounds)
- Olive oil
- Canola oil or grapeseed oil
- Kosher salt
- Freshly ground pepper
- 6 strips of bacon
- 4 ounces grated cheddar cheese
- 1/2 cup sour cream
- 2 green onions, thinly sliced, including the greens of the onions
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