Dancers Potato Skins Recipe Genius Kitchen

TEAM POTATO SKINS

Steps:

• Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees F until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees F until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)

POTATO SKINS

Steps:

• 1.Lightly grease the outside of potatoes, cut small slit in the top and bake at 425°F for 45 minutes or until soft. Let stand until cool enough to handle (about 15 minutes).
• 2.Cut the potatoes in half lengthwise and scoop out the cooked potato, leaving a very thin layer of potato. (Save the cooked potato for mashed potatoes or hash browns.)
• 3.Brush the outside and inside of skins with melted butter. Sprinkle the inside with seasoned salt and Parmesan cheese.
• 4.Place on a lightly greased baking sheet. Bake for 8 minutes or until crisp and bubbly.
• 5.Fill each with Cheddar cheese and bacon.
• 6.Bake 3 minutes or until the cheese is melted.
• 7.Top with a dollop of sour cream and sprinkle of chives.
• Variation: Twice Baked Potato Fingers - Bake 3 large (about 5-inch) potatoes for 1 hour; cool. Cut in half lengthwise, and then lengthwise in half again, making 12 long fingers. Scoop out and proceed as above.

DANCER'S POTATO SKINS

Steps:

• You can add these ingredients to the mashed potato centers if desired.
• 1/3 cup milk 1/4 cup butter salt and pepper a few drops hot sauce Scrub potatoes, dry, then pierce with fork several times.
• Arrange on a baking sheet and bake in 375 degree oven for about 1 hour or until tender.
• Let stand until cool enough to handle. Cut potatoes in half lengthwise and scoop out centers, leaving 1/8" potato in shell.
• Cover.
• Chill shells up to 2 days until ready to use for the skins.
• If desired, add the 1/3 cup milk, 1/4 cup butter, salt and pepper to use potato centers as mashed potatoes.
• When ready to prepare skins, melt the 1/3 cup butter.
• Brush shells with the butter, inside and out. Place, cut side up, on baking sheet. Bake in a 500 degree oven for 20 minutes or until brown and crisp.
• Distribute some bacon, onion, and cheese in each shell.
• Bake just until cheese melts.
• Serve hot. If the potatoes are large, you may want to cut in half crosswise before serving.
• You may want to double this recipe if you are serving several people, especially if they are hungry! Serves: 6.

POTATO SKINS

Steps:

• Cut bacon or use lardons and cook in oil until crispy. Cook potatoes in oven
• Take potatoes out, wait unitl cool. Half them and empty the potato from the skins into a bowl. Mix with cheese, a bit of butter and bacon.
• Scoop them back into the potato skins and sprinkle with cheese. Cook in the oven until crispy and golden. Enjoy as a snack, side, or with a salad

HOMEMADE POTATO SKINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Rub potatoes with olive oil and place on a baking sheet.
• Bake in the preheated oven until tender, about 1 hour. Remove from the oven and let sit until cool enough to handle, about 10 minutes. Increase the oven temperature to 450 degrees F (230 degrees C).
• Cut potatoes in half lengthwise. Scoop out the flesh, leaving 1/4 inch on the skin. Brush canola oil all over the potato skins, outside and inside, and sprinkle with salt. Reserve flesh for another use.
• Bake skins in the preheated oven for 10 minutes. Flip and continue to bake for 10 minutes more. Remove from the oven. Turn on the oven's broiler.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
• Arrange the potato skins flesh-side up on a roasting pan or rack. Sprinkle the insides with pepper, Cheddar cheese, and crumbled bacon. Return to the oven and broil until cheese is bubbly, about 2 minutes. Remove from the oven.
• Add a dollop of sour cream to each skin and sprinkle with green onions.