A while back, I made a pot of Baked Potato Soup. That recipe calls just for the fluffy middles of the potatoes. I decided to freeze the skins to use another time. It worked great. I froze them in a ziplock bag and then let them thaw on the counter for a while before baking. There was a bit of frost inside the skins, so I used a spoon to gently scrape it off.
I altered the method used by Simply Recipes to make the potato skins. Here’s what you’ll need:
- potato skins (I had 8 skins from 4 potatoes)
- cheddar cheese, shredded
- bacon, crumbled
- Kosher salt and pepper
- olive oil
- green onions and sour cream if you like (I was out of both)
Brush olive oil over the potato skins, inside and out. Sprinkle with salt. Bake them at 450 degrees for 10 minutes. Turn them over and bake for another 10 minutes.
Pull them out of the oven and fill them with cheese and bacon. I coulda/shoulda put in more cheese than I did, but they were still fine. Pop them under the broiler for a couple minutes to melt the cheese. Serve with sour cream and green onions.
We had these with a pot of Mel’s Diner Chili. I felt like I was eating in a restaurant. Yum!
On a completely unrelated note, are you done with your Christmas shopping? I’m not. I tried to finish today, but I just couldn’t. It didn’t help that I put things in my cart, drove them around the store and then decided to ditch it all walking out without a thing.
Are you a last minute shopper or have you had it all done for weeks?