An appetizer or a meal? With all the possible combination of toppings that can be added these Loaded Baked Potato Skins can pass as both.
When we have the opportunity to get out of the house and enjoy a dinner together Liz and I love to visit a local burger joint that has some of the best potato skins we have ever tasted. Unfortunately we don’t get out enough to satisfy our taste for these delights so I thought I’d take a stab at recreating them in our kitchen.
Past trials have yielded less than desirable results, while passable they still lacked the crunchy skin and seasoning that we were hoping for and the potatoes themselves lacked the solid texture desired. So I did a little online research and gleaned some wisdom from cooks who have more experience than me… always a wise choice, and set about developing the best Baked Potato Skins so far.
Hopefully I can save a wandering soul some culinary heartbreak by passing along the following advice.
There are many types of potatoes to choose from and while each has there own place in the kitchen for the purpose of making potato skins I have found that medium sized Russet potatoes work best. The texture of the flesh is firm and the skin is not overly thick.
Take the time to roast the potatoes in a conventional oven, while you can certainly use a microwave oven to speed up the cooking time the end result is less than desirable.
Always leave at least 1/4 inch of flesh on the skins, remember you’re making potato skins not skins.
Brush a seasoned oil onto the potato skins to give them extra flavor and cruch.
And lastly, use plenty of cheese and be creative with your toppings. I’ve shown you only the basic Loaded Baked Potato Skins but there are endless variations imaginable. Try a Western style with fried eggs, onion and green pepper topped with a little salsa or even another favorite Chili and Cheese. Let your imagination run wild.
- 6 medium size Russet Potatoes
- 3 Tablespoons Canola or Peanut Oil
- 1 teaspoon salt
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon pepper
- 6 slices smoked bacon, cooked and crumbled
- 8 ounces Mild Cheddar cheese, shredded
- 2-3 green onions, thinly sliced
- ¼ cup sour cream
- Wash and pat dry whole potatoes, poke several times with a fork or the tip of a sharp knife.
- Lightly coat with oil.
- Place on a baking sheet and cook for 45-60 minutes in a preheated 400F oven until they yield to slight pressure,
- Remove and allow to cool until they can be safely handled.
- Slice potatoes in half length ways and using a spoon scoop out leaving ¼ inch of flesh.
- Mix together the oil, salt, paprika, garlic powder and pepper.
- Place potatoes flesh side up on a cooling rack place on a cooking sheet and brush on oil mixtue.
- Cook for 7-8 minutes in a 425F oven.
- Remove and flip potatoes and brush oil mixture on skin side.
- Cook for another 7-8 minutes.
- Remove and flip potatoes again and add cheese (mounded up) and bacon.
- Place back in oven and cook for an additional 2 minutes until cheese is melted.
- Top with sour cream and sliced green pepper.
Tell me what is the best or most unusual combination of toppings you have tried on a Baked Potato Skin?