Potato Skins

They loved baked potato skins. Whenever we dine in some western food restaurants which served these as appetizer,   it is 'a must' on their menu.

While I do use potatoes in some of my Chinese dishes & soups,  and for few Western cooking like baked potato,  potato salads, chicken & potato pies, Shepherd's Pie etc. etc. this is my first attempt in baking potato skins.

Recipe adapted from Ree thepioneerwoman
I reduced the recipe to half used 4 whole Russet potatoes and with slight modification made in blue.
Potato Skins (serves 12)
Ingredients
8 whole Russet potatoes
4 tablespoons canola oil (I used olive oil)
2 tablespoons butter
Salt to taste
1-1/2 cup grated Cheddar Cheese
8 slices thick cut Peppered Bacon, fried until almost crisp and chopped (I used honey glaze bacon)
2 whole green onions, sliced
1/2 cup Sour Cream

Preparation Instructions
1) Preheat oven to 200°C

2) Scrub potatoes clean and allow them to dry. (I was thinking if i need to use a fan or hair dryer to blow them dry ... hee hee) With a paper towel (or just with your hands) rub the skin of the potatoes with 2 tablespoons canola oil so that they're nice and moist.

Yeah ! After a good scrub and rub with some oil on our skins,  we are going for sauna bath!

3) Place potatoes on a baking sheet and bake until skin is crisp and potatoes are tender, about 30 to 40 minutes. Remove the pan and allow to cool until you can handle the potatoes.

Found this plastic spoon suitable to scoop out the insides.

4) Cut potatoes in half lengthwise. Scoop out the insides, leaving a little bit of potato in the skins.

5) Melt the butter with 2 tablespoons canola oil, then brush both the outside and the inside of the potatoes. Sprinkle the inside lightly with salt.

6) Place potato halves face-down and return to the oven for 5 to 8 minutes. Using tongs, turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown. (Oh I thought total baking time is 8 minutes and took the potato skins out from oven for step 7).

7) Remove from oven. Sprinkle the insides of the potato skins with cheddar, then sprinkle on the chopped bacon. Return to the oven long enough for the cheese to melt, about 3 to 4 minutes.

Serve immediately with sour cream and green onions

I made some quick and easy mashed potato salad ... Divide the scooped potatoes into 4 portions, add with some chopped celery and 2-3 tablespoon spoonfuls of cream of chicken soup to each portion.

My big boy was very delighted and gave a "wow! nicely baked potato skins and could smell the bacon ...tasted like those served in restaurant ... "

Enjoying our weekend 'couch potato dinner' !

This post is linked to the event Little Thumbs Up (July 2014 Event: Potato) - organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jasline (Foodie Baker)