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Stuffed Potato Skins: Potatoey-bliss Incarnate

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Potato Skins

Potato Skins

Copyright 2010 Kevin D Weeks
I adore stuffed potato skins. By adore, I mean I love them so much I haul my Delonghi deep-fryer out of the closet in the spare bedroom, buy the needed oil, and then clean the deep-fryer afterwards to make them. I typically do this twice a year. (Although I do try to take advantage of the effort by deep frying a few other things while it's out.) I usually go with the original recipe (skins, bacon, cheddar, sour cream), because that's what I fell in love with and if I'm going to that much trouble I want something dependable. Make a meal of these with a green salad. (Larger image.) Serves 2.

Prep Time: 10 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 25 minutes

Ingredients:

  • 3 - 4 md. baking potatoes*; scrubbed
  • 8 - 10 strips bacon; cooked medium crisp
  • 6 oz. sharp or extra-sharp cheddar cheese; shredded
  • Salt and pepper
  • 1 cup sour cream; for dipping

Preparation:

1. Heat oven to 450 degrees.

2. Prick potatoes with a fork or sharp knife and bake until tender throughout - 45 to 60 minutes. Cool until just cool enough to handle.

3. Using a soup spoon, scoop flesh out of potatoes leaving just under 1/4-inch of flesh behind. Reserve flesh for other purposes.**

4. If using a deep-fryer fill it according to direction and set temp to 375 degrees.

5. Otherwise fill a large (5 - 6 quart) pot two-thirds full of oil and place over medium-high heat and bring oil to 375 degrees. (Note: You will need and oil/candy thermometer.)

6. Cook skins in two batches until golden brown and the thinner parts are crisp. Drain on a paper towel.

7. Re-heat oven to 375 degrees.

8. Distribute bacon and then cheese equally between skins, then bake until cheese bubbles and begins to brown.

9. Scoop sour cream into a bowl, generally season skins with salt and pepper, and serve.

Variations:

  • A .I've never done this, but people I trust report good success with brushing the skins with oil (butter preferred) and baking until browned in a 400 degree oven. This avoids deep-frying.
  • B. A veggie friend stuffs these with steamed broccoli and cauliflower topped with cheese.
  • C. Salsa and even guacamole can be good alternative dips, and I ran across one recipe that replaced the bacon with either pulled pork adobo or shredded Southwestern chicken.

*Note 1: You must use a high starch potato so Idaho Russets are the best bet.

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