Surfing Ruined My Life

Potato Skins

With or without sour cream its your choice!

Potato skins are great for any occasion. They make a great snack, appetizer, side dish or party favor.  They are fairly cheap and rather easy to make and are sure to please just about anyone.  With football season in full swing potato skins make a perfect Sunday game snack.

Cost: $5.75

Feeds 4 people

Ingredient List:

• Russet Potatoes – 5
• Bacon – 4 strips
• Cheddar Cheese – 2 oz grated
• Mozzarella Cheese – 2 oz grated
• Green Onions – 1 oz chopped
• Heavy Cream – 1/3 cup
• Paprika – 1 tea spoon
• Salt – 1 tea spoon
• Pepper – ½ tea spoon
• Sour Cream – 3 table spoons (optional)

Step 1: Bake Potatoes – Bake four potatoes in oven at 350 degrees F for 45 minutes to an hour.

Step 2: Prep your skins – After removing your potatoes from oven let cool to a comfortable working temperature.  With a spoon hallow out inside of potato being weary to not compromise the structure of the shape of skin.  Save inside in a bowl it will be used for the stuffing for your skin.

Here is your hallowed out skins and left over insides.

Step 3: Create Stuffing – Peel remaining potato and boil in water for around 25 minutes or until adequately soft.  In a small saucepot combine boiled potato and the saved potato insides from step 2 and mash together till you have a sort of potato paste.  Pour in heavy cream, Salt and pepper and bring to a boil.  Stir at boiling temperature for around 5 minutes, then let simmer for another 5 minutes or till mixture begins to thicken.  Chop your bacon into pits and put into mixture. Add Cheddar (1.5 oz), Mozzarella (1.5 oz) and paprika and stir it into mixture till you have almost like a gummy blob.

Your finished stuffing.

Step 4: Fill Skins – Take hallowed out skins from step 1 and fill equally with filling created in step three.  Preheat oven to 350 degrees F and bake filled skins for around 5-8 minutes.  Pull out skins and add remaining Mozzarella and Cheddar cheese dispersed equally to the tops of each skin and put back into oven around 3-5 minutes, just long enough to melt the cheese. Pull skins out and top with sour cream and green onions.