CHEESY BACON POTATO SKINS
Fried potato skins topped with cheese and bacon make a flavorful snack - ready in just an hour.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until bacon is crisp; drain on paper towels.
- Meanwhile, gently scrub potatoes, but do not peel. Pierce potatoes to allow steam to escape. Place on microwavable paper towels. Arrange in spoke pattern with narrow ends in center. Microwave 12 to 14 minutes, turning once, until tender. Cover; let stand 5 minutes.
- When potatoes are cool enough to handle, cut lengthwise in halves; carefully scoop out pulp, leaving ¼-inch shells. Save potato pulp for another use.
- In small bowl, mix oil, salt, garlic powder, paprika, cheese and pepper. Brush mixture over skins.
- In deep fryer or 3-quart heavy saucepan, heat oil to 365°F. Fry in batches for 5 minutes. Drain on paper towels. (Make Ahead tip: Potatoes can be prepared up to this point and refrigerated for up to 24 hours before continuing to step 6.)
- One hour before serving allow potatoes to come to room temperature. Heat oven to 450° F. Lightly spray 13x9-inch (3 quart) glass baking dish. Place potato skins, skin side up, in baking dish. Bake 8 minutes. Turn potato skins over and fill with cheese and bacon.
- Bake 7 to 8 minutes or until cheese is melted. Top with sour cream and green onions.
Nutrition Facts : Calories 400, Carbohydrate 33 g, Cholesterol 45 mg, Fat 3, Fiber 3 g, Protein 14 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 3 g, TransFat 0 g
DELICIOUS CHEESY BACON AND GREEN ONION POTATO SKINS
These are easy to make and can be made hours in advance or a day ahead and chilled until ready to pop in the oven, instead of cheddar you can use a mixture of you favorite cheeses, I like using marbled mixed with the cheddar. If you are serving these as an appetizer you can use 10-12 small russet potatoes instead of large --- all ingredients may be adjusted to taste --- these are very good!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 400°F.
- Wash the outside of the potatoes, then dry very well.
- Place on a baking sheet.
- Bake for about 1 hour, or until the potatoes are tender (cooking time will vary depending on the size of potatoes).
- Cool until able to handle.
- Keep the oven heat to 400°F.
- Slice the potatoes in half lengthwise.
- Scoop out the pulp leaving about 1/2-inch thick layer of the cooked potato on the skins.
- Oil a large baking sheet.
- Place the skins on the baking sheet (skin side down, pulp side facing upwards).
- Sprinkle the inside with salt and pepper and grated Parmesan cheese (if using).
- In a bowl combine the shredded cheese, chopped bacon, parsley and cayenne pepper; mix to combine.
- Evenly divide the cheese mixture over top of the skins.
- At this point you can cover tightly with plastic wrap refrigerate until ready to serve.
- Bake for about 25 minutes, or until the skins are crisp and the cheese melts.
- Transfer the skins to a platter and sprinkle with finely chopped green onions.
- Serve with sour cream and/or barbecue sauce.
Nutrition Facts : Calories 289.2, Fat 12.6, SaturatedFat 7, Cholesterol 34.2, Sodium 243.6, Carbohydrate 33.2, Fiber 4.3, Sugar 1.8, Protein 11.7
BACON-CHEDDAR POTATO SKINS
Bacon-Cheddar potato skins.
Provided by Joshua Olson
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 475 degrees F (245 degrees C). Grease a baking sheet with cooking spray.
- Cut potatoes in half lengthwise; scoop out and discard pulp, leaving a 1/4- to 1/2-inch thick skin. Place potatoes on the prepared baking sheet.
- Combine oil, Parmesan cheese, salt, garlic powder, paprika, and pepper in a small bowl. Brush mixture over both sides of the potato skins.
- Bake in the preheated oven until crisp, 30 to 45 minutes; thicker skins can take longer to cook. Sprinkle Cheddar cheese and bacon inside the skins and bake until cheese is melted, about 2 more minutes.
- Top with sour cream and green onions. Serve immediately.
Nutrition Facts : Calories 375.2 calories, Carbohydrate 34 g, Cholesterol 42.3 mg, Fat 20.7 g, Fiber 4.3 g, Protein 14.3 g, SaturatedFat 8.5 g, Sodium 583.6 mg, Sugar 1.8 g
CHEESY BAKED POTATO SKINS
These cheesy potato skins are so good, and easy to make. We have these twice a month on appetizer night, and my kids are always sure to remind me to make them.
Provided by braniffb13
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Let cool enough to handle, about 10 minutes.
- Increase oven temperature to 475 degrees F (245 degrees C). Line a baking sheet with foil.
- Cut the potatoes in half lengthwise; scoop out the flesh using a melon baller leaving 1/4 inch in the shell. Reserve flesh for another use.
- Combine oil, Parmesan cheese, salt, garlic power, paprika, and pepper in a bowl. Brush over both sides of the potato skins. Place on the prepared baking sheet.
- Bake in the preheated oven for 7 minutes. Flip and continue to bake until crisp, about 7 minutes more. Remove from the oven; sprinkle with bacon pieces and Cheddar cheese. Bake until cheese is melted, about 2 minutes. Top with sour cream and green onions.
Nutrition Facts : Calories 392.8 calories, Carbohydrate 34 g, Cholesterol 47.2 mg, Fat 22.1 g, Fiber 4.3 g, Protein 15.5 g, SaturatedFat 9.9 g, Sodium 612.7 mg, Sugar 1.8 g
CHEESY POTATO SKINS
Try these baked Cheesy Potato Skins with red peppers, green onions and crumbled bacon. These Cheesy Potato Skins are a delicious hot appetizer and are perfect for enjoying while watching a big game with a group!
Provided by My Food and Family
Categories Appetizers & Snacks
Time 1h58m
Yield 5 servings
Number Of Ingredients 6
Steps:
- Heat oven to 450°F.
- Cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells. (Refrigerate removed potato centers for another use.) Cut shells crosswise in half. Place, skin sides down, on baking sheet; brush with butter.
- Bake 20 to 25 min. or until crisp and golden brown.
- Fill shells with VELVEETA; continue baking until VELVEETA begins to melt.
- Top with remaining ingredients.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 410 mg, Carbohydrate 24 g, Fiber 4 g, Sugar 3 g, Protein 7 g
POTATO SKINS WITH BACON AND CHEESE
A favorite steak-dinner starter served at Cattlemen's Steakhouse in the historic Stockyards City area of Oklahoma City. Potato Skins with Bacon and Cheese
Categories Cheese Dairy Potato Appetizer Bake Super Bowl Kid-Friendly Cheddar Bacon Poker/Game Night Party Sour Cream Monterey Jack Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 6 (appetizer) servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Scrub potatoes; pat dry. Rub skins with oil. Place potatoes on baking sheet. Bake until potatoes are tender, about 1 hour. Cool. Maintain oven temperature. Cut each potato lengthwise into quarters. Scoop out centers, leaving 1/2-inch-thick layer of cooked potato on skins. Oil baking sheet. Place skins, skin side down, on sheet, spacing 1 inch apart. Sprinkle with salt and pepper.
- Cook bacon in heavy large skillet over medium heat until brown and crisp. Drain. Chop bacon. Transfer to medium bowl. Add cheeses, parsley and cayenne; stir to blend. Sprinkle cheese mixture atop skins. Bake until skins are crisp and cheese mixture melts, about 25 minutes.
- Transfer skins to platter. Sprinkle with green onions; top with dollops of sour cream and serve.
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