Saturday, December 19, 2015

Loaded Potato Skins

A couple of weeks ago my good friend Amanda and I went on a road-trip and had some of the best potato skins ever at one of Amanda's favourite restaurants, the Atlantic Trap and Gill in Edmonton.  They were so very tasty in fact, that I haven't been able to get them out of my mind ever since. 

A few weeks back I re-created them at home, and they were a huge hit.  I also had a couple of Christmas potlucks to go to and brought these along - not a single one remained! 

- 6 medium russet potatoes
- 2 tbsp olive oil
- salt & pepper, to taste
- 1 cup cheddar cheese
- 4 slices of cooked bacon
- 1 bunch chives
- 1/4 cup sour cream


Preheat oven to 400 degrees.  Scrub potatoes clean, being sure to dry thoroughly.  Lightly coat potatoes with olive oil and cook for 45 minutes or so, or until potatoes are soft enough for the next step. 

Allow potatoes to fully cool, then scoop out the insides leaving 1/4 of the potato surround the skin.  Reserve extra potato for another use. 

Coat potato skins (inside and out) with olive oil, then sprinkle with salt and pepper.  Cook face up in a 450 degree oven for 10 minutes to give the added crispiness essential to potato skins.  Be sure to use a heat resistant pan (I used a pizza pan).  A cookie sheet will warp at this temperature.

Allow potatoes to once again cool completely.  Sprinkle with cheese and bacon, then broil under high heat on the top rack for 1-2 minutes until cheese is bubbly and melted (watch carefully during this step, the potato skins will burn very easily at this temperature). 

Serve with a dollop of sour cream and a sprinkle of chives. 


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