Years ago a good friend of mine used to order these all the time whenever we would go out for some good eats. I loved them to and would always sneak one or two from her plate, never ordering my own batch as there were other things enticing me.
Making your own cheesy, crunchy, melt in your mouth baked potato skins is as easy as it sounds. They really do taste as good (if not better) as when you order it in a restaurant or pub. Another perfect appetizer to make if you are having friends over to watch a game as you can prep them in advance and have them ready to pop into the oven.
You can vary the cheese for a different flavour, but we tend to stick with old cheddar for this one. I do not mix any of the leftover potato back in since we are not making stuffed potatoes and these taste really good as is. You can fry up the leftover potato and make a delicious hash or hasbrowns.
- 3 or 4 large baking potatoes
- 1 tbsp oil
- ¼ tsp salt
- ⅘ slices bacon or pancetta, cooked and cut up small/crumbled
- 1.5 cups shredded old cheddar cheese
- ½ tsp paprika
- 2 green onions, sliced thin
- Get your potatoes ready for baking by rubbing with oil and sprinkling with salt. Wrap individually in tin foil and bake in 425F oven for approximately 1 hour or until tender. Let cool enough to handle.
- Cut potatoes in half lengthwise, scoop out flesh and leave ½ inch thick walls. Cut halves in half again lengthwise and place all cut side up on foil or parchment lined baking sheet.
- In bowl, toss together bacon, paprika and cheddar cheese. Sprinkle over potato skins. Bake in 425F oven for 15 minutes or until skins are crisp and cheese melted. Sprinkle with green onions and serve with sour cream.