How was your new years celebration last week? I barely made it to midnight and only a few minutes past, but we rang in the new year with lots of noise, a midnight kiss and some martinellis. We celebrated the evening with lots of delicious snacks and appetizers instead of a big main dish with a couple sides. We had mozzarella sticks, a cheese meat and crackers platter, shrimp cocktail, chips, chicken wings, spinach dip and more. Then we had dessert of brownies, ice cream, and mini cheesecakes. Oh my, I definitely ate waaay too much.
And of course we had these potato skins. These take a little bit of time to make, especially if you go the long route of oven baking your potatoes, if you want to make it a little easier and quicker, I’ve got some tips on how to microwave a baked potato instead.
I also recommend scooping the potato out of the skins while the potatoes are still warm, but not hot, to make that process a little quicker too.
Here we go:
- 8 large potatoes
- olive oil
- 1/2 cup bacon crumbles
- 1 cup shredded cheddar cheese
- sour cream
- green onions
- Preheat oven to 400 degrees.
- Wash potatoes. Prick them 5 or 6 times with a fork. Wrap in aluminum foil
- Bake potatoes in oven for about 1 hour or until they are soft.
- Remove potatoes from foil for quicker cool, cut in half.
- Allow to cool for a few minutes then carefully scoop out the centers of the potatoes, leaving just a little “meat” of the potato, about 1/4 inch, left. (Set aside potato insides for another time)
- Brush olive oil on the outsides and insides of each potato skin.
- Sprinkle both sides with salt.
- Increase oven temperature to 450 degrees.
- Place potatoes on a baking sheet and bake for 10 minutes.
- Flip each potato over and bake for another 10 minutes.
- Put potatoes skin side down on baking sheet and load each potato skin with cheese and bacon bits.
- Bake for about 3 minutes or until cheese is golden and bubbly.
- Serve with sour cream and green onions to top.