Potato Skins are the ultimate crowd-pleasing party food. You can mix and match your favorite toppings with this handheld, hearty snack all day long.
Please welcome Hope, as she shares about one of her favorite foods, Potato Skins.
For the past couple years, I have designated myself to be the party-goer, dinner companion, and travel buddy that starts conversation and initiates those get-to-know you talks. In fact, I’ve acquired quite the repertoire of questions like “Do you prefer buttons or zippers?”, “What would your evil super-villain name be?”, “Why do you think Africa by Toto is the defining song of a generation?” – One of my favorites however is, “If you were a food, what would you be?” Not, “what’s your favorite food?” or “if you could only eat one food for the rest of forever…” but, what food matches your personality and demeanor?
I’ve had my own answer honed for quite a while now: loaded Potato Skins. They’re simple, satisfying and fun. Essentially, I consider myself a woman of the people; a little retro, of hearty opinion and appetite, always ready for a party with a beer in hand (but not in that pretentious kind of way). Just now, I texted a friend to make sure she agreed with this personification. She said, and I quote, “Oh no doubt, so much variety, and yet so classic.” There you have it, I’m a potato skin.
Regretfully however, Potato Skins seem to only be served at restaurants, sports bars and the like. What if I want some nice and crispy classic potato skins from the comfort of my own home? What is one to do? Well make some homemade potato skins of course! They’re simple as all get out and easy too, sounds like it’s time to get baking!
The recipe below is quick, simple and party-proof. Plus, Potato Skins are super easy to prepare ahead of time and keep warm until you’re ready to enjoy with your favorite potato-loving pals. Happy potato scooping, y’all!
Classic Potato Skins, filled with melty cheese, crispy bacon and topped with a dollop of sour cream and a sprinkling of chives is the perfect party food.
Preheat oven to 400-degrees F, and line a baking sheet with parchment paper.
Cut potatoes in half length wise. Liberally coat all sides of potatoes with olive oil (or reserved fat from bacon). Place cut side down on lined baking sheet. Bake at 400-degrees F for 30-35 minutes. Potatoes should be soft when pricked with a fork. Let cool slightly.
When potatoes are cool enough to handle, scoop out insides (reserve for another recipe) leaving about 1/4-inch of flesh attached to potato skins.
Brush all sides of potatoes with olive oil (or reserved fat from bacon) and sprinkle with salt and pepper; arrange on lined baking sheet cut side down. Broil for 5 minutes. Carefully turn potatoes over to skin side down. Broil for 5 minutes or until golden.
Fill the potato skins with shredded cheese and top with crumbled bacon. Return to broiler. Broil until cheese is melted, about 2-3 minutes.
To serve, top with sour cream or greek yogurt, chopped chives or green onion.
Mmmm, I love potato skins, and homemade is always better!