Thursday, June 28, 2012

RECIPE: Baked Potato Skins

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This is my family's favorite at TGI Fridays Restaurant.  my eldest son requested me to baked for dinner.  

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Ingredients
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Scrub potatoes clean and allow them to dry.
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rub the skin of the potatoes with 2 tablespoons canola oil 
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so that they’re nice and moist.

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put them on a baking sheet and bake ‘em until the skins are crisp and the taters are tender, about 30 to 40 minutes or so.
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While the potatoes are baking, grab some bacon. I like the thick cut, peppered kind, but you can use any bacon you have on hand. 
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I like to cut bacon slices in half before frying them…
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Then chop them up pretty finely and set them aside for a bit.
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grate up some sharp cheddar. Or mild cheddar.
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then slice/chop up some green onions.
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when the potatoes are done slice in the middle
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Then use a spoon or scoop to scoop out the insides.
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pix of potatoes all scooped out
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melt butter with canola oil
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grab a brush
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And brush the inside of the potatoes.
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turn over and brush the skins. put them back into the oven for 5 to 8 minutes, or until the skin starts to really crisp up. Then flip the potatoes and leave for another 3 to 5 minutes, or until they start to get nice and golden brown around the edges. 
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after taking them out sprinkle the cheese inside the skin
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ADD bacon and put back in the oven.  bake make sure
to melt the cheese totally and sizzle the bacon
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add sour cream and garnish with green onions. DELICIOUS

Ingredients
  • 8 whole Russet Potatoes
  • 4 Tablespoons Canola Oil
  • 2 Tablespoons Butter
  • Salt To Taste
  • 1-½ cup Grated Cheddar Cheese
  • 8 slices Thick Cut Peppered Bacon, Fried Until Almost Crisp And Chopped
  • 2 whole Green Onions, Sliced
  • ½ cups Sour Cream

Preparation Instructions

  • Preheat oven to 400 degrees. 
  • Scrub potatoes clean and allow them to dry. 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. 
  • 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. 
  • Cut potatoes in half lengthwise. Scoop out the insides, leaving a little bit of potato in the skins. 
  • 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. 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. 
  • 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. Yum! 


source: ree drummond

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