Potato skins
Potato skins, from above
Non vegUnited States

Potato skins

The crispy jackets of baked potatoes, filled with cheese and bacon. The best part promoted to main act.

80 minTime
11 gProtein each
mildSpice
Bar menu legend2 chapters · 1 min read

Make it your way

Grandma's wayAmerican bar style potato skins with cheddar and bacon.
The original
307kcalsame
11 gproteinsame
2 gfibresame
80minutessame

Potato skins.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Potato6 medium (about 900 g), baked, flesh scooped (save for mash)
Cooking oil (vegetable oil)1½ tbsp
Cheddar cheese1½ cups, grated
Bacon (streaky rashers, streaky bacon)6 rashers, cooked crisp and crumbled
Sour cream½ cup (or hung curd)
Spring onion (green onion, scallion)3 stalks, sliced
Black pepper¼ tsp
Saltto taste

Method

5 steps
  1. 1Prick potatoes and bake at 200 C until tender, about 50 minutes. Cool slightly.
  2. 2Halve and scoop out the flesh, leaving a shell about 5 mm thick.
  3. 3Brush inside and out with oil, season and bake skin side up for 8 minutes, then flip for 5.
  4. 4Fill with cheese and bacon and bake until melted.
  5. 5Top with dollops of sour cream and spring onions.
Serve it like this

Serve straight from the tray on a wooden board, extra sour cream in a small bowl and lots of spring onion on top.

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Make it a meal

What goes with Potato skins: a bread or rice, a side, something to drink and something sweet.

On the side Coleslaw15 min
On the side Tuna salad10 min
A little snack Buffalo wings55 min
A little snack Cheese and pineapple sticks15 min
To drink Pink lemonade15 min
To drink Classic lemonade15 min
Something sweet Pumpkin bread75 min
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