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Idaho Potato Skins Recipe
There is nothing like a plate full of crispy potato skins, filled with melty cheddar cheese, and topped with bacon bits, sour cream and green onions.
- 6 small to medium sized russet baking potatoes (total 3 pounds of Idaho Potatoes)
- Olive oil
- Canola oil or grape seed oil
- Kosher salt
- Freshly ground pepper
- 6 strips of bacon
- 4 ounces grated cheddar cheese
- 1/2 cup sour cream
- 2 green onions, thinly sliced, including the greens of the onions
Directions
1. Scrub the potatoes clean then bake the potatoes using your favorite method, either Dutch Oven (14" or 16" regular whatever it takes to get your potatoes in) or Oven. If using your Dutch Oven, rub with olive oil and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed. 14" DO use 19 on the to and 14 on the bottom. 16" DO us 21 on top and 16 on the bottom. You could also about half way through turn the potatoes over. You can also bake the potatoes in a conventional oven yields potatoes that are easier to work with (cut and scoop out), the potato seems to adhere to the skins a little better, but there is hardly a discernible difference in the final product.
2. While the potatoes are cooking, cook the bacon strips in a cast iron frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.
3. Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin.
Increase the heat of the oven to 450°F. Brush or rub grape seed oil or canola oil (or another high smoke point oil) all over the potato skins, outside and in. Sprinkle with salt. Place back in your Dutch Oven. Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from dutch oven and let cool enough to handle.
4. Arrange the potato skins skin-side down in your dutch oven. Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon. Using top heat only for an additional 2 minutes, or until the cheese is bubbly. Remove from dutch oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin, sprinkle with green onions.
Serve immediately. Serves 6
Note: If you have a potato whose skin or flesh has turned green, cut out those parts, do not use them. The green indicates the presence of a toxin that develops when potatoes are exposed to sunlight.
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