Potato Skins the Classic American Appetizer
I have been enjoying potato skins since the mid 70's. TGI Friday's is credited with creating them around 1974. Friday's was Dallas hot spot in the early 70's and we went out to eat there several times a month. It was at Friday's that I had potato skins, and not long after that that I attempted to make them. When I first started making them I deep fried the baked potato skins, which is very good but a real mess. Now I double bake them which is almost as good, but does not give the skin the crisp crunch. This recipe will make 6 potato skins.
The Ingredients
3 Medium sized potatoes for baking, I typically use Russett
6 slices of thick cut bacon
2 Tablespoons unsalted butter
3 oz grated cheese I typically use mild cheddar
3 green onions, scallions
4 oz sour cream
Preparation and Cooking
Preheat the oven to 350°
Wash and prick the potatoes a few times with a fork or tip of a knife. This is to allow the steam that will build up inside of the potatoes to escape. Failure to prick the potatoes could result in the potatoes exploding in the oven or in your hands causing severe burns. Wrap each potatoes in a sheet of aluminum foil.
Bake the potatoes for 1 hour.
While the potatoes are cooking, slice the bacon into 1/4-3/8 slices across the width of the bacon. Cook the bacon over medium heat until the bacon is crisp approximately 20-30 minutes. Strain the oil from the bacon and set aside.
Melt the butter.
Thinly slice the onions, stalks and the onion bulb.
Thinly slice the onions, stalks and the onion bulb.
Remove the potatoes from the oven and remove the foil. Return the potatoes to the oven to bake for another 15-20 minutes. Caution if you did not prick the potatoes, then leave them wrapped in the foil, but continue to bake. The reason I take the foil off is crisp the potato skin.
Remove the potatoes from the oven and allow to cool for a few minutes.
Turn the oven up to 450°.
Cut the potatoes in half lengthways.
Scrape the center out of the potatoes forming small canoes or boats. Cutting shallow cross hatches in the area to be removed will aid in the removal of the center of the potatoes.
Brush the entire potato with butter and place the potato skin side up on a baking sheet and lightly salt. I place the potatoes in a cooling rack' this helps to keep the potatoes on place.
Return to the 450° oven for 4 - 5 minutes, again this is to help crisp the outside skin the addition of salt on the outside of the skin will will help and it will give a slight crunch.
Remove the potatoes and turn over, so that they are now skin side down.
Fill the cavity with grated cheese, gently press the cheese down to pack in as much cheese as possible. Top the cheese with bacon, then top the bacon with green onions.
Return to the 450° oven for a additional 4 minutes or until the cheese has melted.
Serve with sour cream and any left over bacon and green onions.
Remove the potatoes and turn over, so that they are now skin side down.
Fill the cavity with grated cheese, gently press the cheese down to pack in as much cheese as possible. Top the cheese with bacon, then top the bacon with green onions.
Return to the 450° oven for a additional 4 minutes or until the cheese has melted.
Serve with sour cream and any left over bacon and green onions.
Clifton
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