Archive for July 18th, 2008

This is as easy as it sounds and tastes as good as when you order it in a restaurant/pub. You can vary the cheese for a different flavour, but we tend to stick with orange cheddar for this one.

Baked Potato Skins

The leftover potato pulp makes great hashbrowns!

3 or 4 – large baking potatoes
1 tbsp – oil
1/4 tsp – seasoning salt
4/5 – slices bacon, cooked and cut up small/crumbled
1.5 cups – shredded old cheddar cheese
1/2 tsp – paprika (or more to taste)
2 – green onions (thinly sliced)

Get your potatoes ready for baking. Rub with oil and sprinkle with salt. Wrap individually in tin foil and bake in 425F oven for approx. 1 hour or until tender. Let cool enough to handle.

Cut potatoes in half lengthwise, scoop out flesh and leave 1/2 inch thick walls. Cut halves in half again lengthwise and place all cut side up on foil or parchment lined baking sheet.

In bowl, toss together bacon, paprika and cheddar cheese. Sprinkle over potato skins. Bake in 425F oven for 15 minutes or until skins are crisp and cheese melted. Sprinkle with green onions and serve. You can also add a dollop of sour cream to these potatoes as well.

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