Dancer's Potato Skins

Download
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by amberharris photo by amberharris
photo by Calee photo by Calee
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
Ready In:
1hr 40mins
Ingredients:
6
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • You can add these ingredients to the mashed potato centers if desired.
  • 1/3 cup milk 1/4 cup butter salt and pepper a few drops hot sauce Scrub potatoes, dry, then pierce with fork several times.
  • Arrange on a baking sheet and bake in 375 degree oven for about 1 hour or until tender.
  • Let stand until cool enough to handle. Cut potatoes in half lengthwise and scoop out centers, leaving 1/8" potato in shell.
  • Cover.
  • Chill shells up to 2 days until ready to use for the skins.
  • If desired, add the 1/3 cup milk, 1/4 cup butter, salt and pepper to use potato centers as mashed potatoes.
  • When ready to prepare skins, melt the 1/3 cup butter.
  • Brush shells with the butter, inside and out. Place, cut side up, on baking sheet. Bake in a 500 degree oven for 20 minutes or until brown and crisp.
  • Distribute some bacon, onion, and cheese in each shell.
  • Bake just until cheese melts.
  • Serve hot. If the potatoes are large, you may want to cut in half crosswise before serving.
  • You may want to double this recipe if you are serving several people, especially if they are hungry! Serves: 6.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. These were so good. I baked my potatoes in the oven and let them cool. I had large potatoes so I was able to get 6 wedges cut from each potato. I scrapped out the potatoes and mashed them adding a little salt, pepper, butter, cheddar cheese, crumbled bacon, and diced onions. After they baked I let them cool for a couple of minutes and then garnished with a dollup of sour cream, they were a perfect snack.
     
  2. Love them! I cook the potatoes the first time around in the microwave and then definetly save the insides for mashed potatoes... Works out well for me!
     
  3. Pretty tasty! The directions were hard for me to get through and I kept having to tell myself; no those instructions are for mashed potatoes. I used the microwave to "bake" the potatoes which cut down on my overall time quite a bit. All in all a big hit!
     
  4. This is a very good recipe! Normally I deep fry and this was my first time baking them. It was a little more work (When deep frying you don't need to brush them with oil :-) but it was very good! note: I subbed EVOO for the butter. I like these better than deep frying, I think...less fat and doesn't stink up the house with the deep-fryer smell! Also: There seems to be a cut-n-paste error at the very beginning of the recipe, simply ignore everything at the beginning and start with the sentence: "Scrub potatoes, dry, then pierce with fork several times."
     
  5. Me and my husband loved this recipe thank you so much. The only thing I did different was I cooked it like deborah_corsi_11208520. 400° and ten minutes on both sides, bc my family doesn't like things too crunchy and they were wonderful soft, and we love cheese and green onions and bacon of course who doesn't. And the sour cream dollop hmmmm perfect!!!! Thank you dancer for putting this out there. And thank you deborah for teaching me a softer way. Absolutely delicious!!!!
     
    • Review photo by amberharris
Advertisement

Tweaks

  1. I used olive oil instead of butter. I also left off the green onions since I have picky eaters (I had them on mine however) This was very delicious, even if not so healthy!
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes