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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Starter

Potato Skins

Allergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 8 small baking potatoes
  • Vegetable oil
  • Garlic salt
  • 2 cups (8 oz) shredded cheddar cheese
  • 12 slices bacon (optional), cooked and crumbled
  • 2 tablespoons chopped fresh chives, divided

Method

  1. Scrub potatoes and rub skins with oil. Prick each potato several times with a fork.
  2. Bake potatoes at 400°F for 30–45 minutes or until potatoes are done. Allow potatoes to cool to touch.
  3. Cut top third off each potato; discard tops. Carefully scoop out pulp, leaving about ⅛ inch-thick shells. Reserve potato pulp for other uses.
  4. Fry potato skins in hot oil (375°F) for 3–4 minutes or until browned. Remove potato skins and drain on paper towels.
  5. Place potato skins, cut side up, on an ungreased baking sheet. Sprinkle with garlic salt and cheddar cheese. Broil 6 inches from heat for 30 seconds or until cheese melts.
  6. Top potato skins with bacon if using them and 1 tablespoon chives.
  7. Press green chiles between paper towels to remove excess moisture. Combine chilies, sour cream and red pepper in a small bowl; stir well. Top with remaining 1 tablespoon chives. Serve with potato skins.