Рецепт Loaded Potato Skins
Cheesy, creamy, with bacon and a little bit of spice…what I wish every meal could be. Loaded Potato Skins or potato boats, as some like to call them, are the ultimate appetizer. It is a mini version of meat and potatoes but loaded with cheese. Who doesn’t want that before the actual meal? The only thing I hate about ordering potato skins from restaurants is that there is never enough bacon, or cheese, or filling. I have had some sad potato skins, I still ate them…but they were definitely sad. The only way to lift my spirits and gain a few extra pounds was to make an easy recipe that had enough bacon and cheese to make anybody smile.
Delicious Rating: OMGoodness! I didn’t want to share these at all. The first mistake when cooking something super delicious: cooking for other people. DH and I could have devoured the whole lot of these potato skins but instead shared them with company. Dang you company!
I think this recipe is perfect. Seriously. I overdid it on the cheese and the bacon so that there was no want. I used green onions for a more subtle onion taste but with some greenery. This is now my go to recipe for potato skins. I change the level of spice on the skins coating and the filling depending on my mood, as can you. Plus, this recipe is super easy and doesn’t require a lot of ingredients. Bake some up and let me know how they turned out for you!
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Loaded Potato Skins
Author: CookEatDelicious.com
Recipe type: Appetizer
- Prep time: 20 mins
- Cook time: 25 mins
- Total time: 45 mins
- Yields: 12 potato skins
- 6 potatoes, baked through
- 2 tbsp oil
- ½ tsp chili powder
- ½ tsp salt
- 1 tsp pepper
- 3 cups cheddar cheese, grated
- ⅔ cup green onions, chopped
- 2 garlic cloves, crushed
- 1 tsp mustard
- 2 dashes of hot sauce
- 4 tbsp sour cream
- 2 eggs
- 18 slices bacon, cooked and crumbled
Preheat oven to 475 F.
Cut potatoes lengthwise in half and scoop out the flesh, leaving about ¼ inch on the skin inside.
Place ⅓ of the potato flesh in a large bowl and discard the rest.
In a bowl combine oil, chili powder, salt, and pepper.
Place potatos, skin side up on a baking dish and generously brush with oil mixture.
Bake for 8 minutes then flip and bake for an additional 8 minutes.
In the bowl with potato flesh, mix in the cheese, green onions, garlic, mustard, hot sauce, sour cream, and eggs.
Spoon mixture into skins and top with crumbled bacon.
Bake for 5 minutes and serve hot.
3.2.1230
I had a lot of filling and over did it but they were delicious anyways.
Top with bacon and bake. Garnish with more bacon or sour cream and chives.
As you can see, my potato skins collapsed. Use firm potatoes and make sure to bake the skin until firm. But collapsed or not, these were the bomb!
Delicious!