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Loaded Potato Skins
Created by: Howcan Team
Ingredients
- 6 large russet potatoes
- 1/4 cup vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped green onions
- 1/2 cup sour cream
Instructions
- Preheat the oven to 400 degrees F.
- Scrub the potatoes and pierce each one several times with a fork.
- Rub the potatoes with 2 tablespoons of the vegetable oil and sprinkle with 1/2 teaspoon of salt.
- Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until they are tender when pierced with a fork.
- Remove the potatoes from the oven and let them cool for 10 minutes.
- Cut the potatoes in half lengthwise and scoop out the flesh, leaving about 1/4 inch of potato on the skin.
- Brush the inside and outside of the potato skins with the remaining vegetable oil and sprinkle with the remaining salt and black pepper.
- Place the skins on a baking sheet and broil for 5-7 minutes, or until they are crispy and starting to brown.
- Remove the skins from the oven and sprinkle the cheese and bacon evenly over the top.
- Return the skins to the oven and broil for an additional 2-3 minutes, or until the cheese is melted and bubbly.
- Remove the skins from the oven and sprinkle with the chopped green onions.
- Serve the loaded potato skins with a dollop of sour cream on top.
Potato skins, a popular appetizer, originated in the United States in the 1970s. They were first created by Chef T.G.I. Friday's in New York City, who wanted to find a creative use for the leftover potato skins. The dish quickly gained popularity and spread to other restaurants across the country. Today, potato skins are enjoyed in various regions, with different chefs adding their own unique twists. The best versions of this dish can be found in sports bars and casual dining restaurants, where they are often served with cheese, bacon, and sour cream. Perfecting the crispy texture and flavorful toppings is key to making the best potato skins.
80 min
6
320 calories
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