Every once and a while I get in the mood for “bar snacks.” Since I don’t like chicken, this eliminates a number of options off of the ‘bar snacks” menu and leaves me with only a couple of food items to choose from. One of my all time favorites are potato skins. I almost always order potato skins when I see them on a menu, which unfortunately is not nearly as often as I’d like. And in order to satisfy my craving, I logically thought about the concept of the potato skin and created my own recipe so that I could have them at home whenever I got a yen!
Ingredients:
2 Yukon Gold Potatoes (small)
2 Tbsp Olive Oil
Pinch of Salt
Pinch of Pepper
1/2 cup Shredded Cheddar Cheese
1/4 cup Sour Cream
*Additional Optional Ingredients:
1/8 cup Chopped Bacon
1/8 cup Chopped Onion
1/8 cup Chopped Scallions
Directions:
Pre-heat the oven to 425 degrees. After washing potatoes thoroughly, cut in half long ways and place face down on a cookie sheet.
Coat the potato halves with olive oil, making sure to cover the skin completely. Then, sprinkle on some salt and pepper to taste, flip the potatoes over, and sprinkle the rest of the salt and pepper.
Cook potato halves in the oven for 12-15 minutes with the flat side facing up. Once the top begins to brown, take them out of the oven. Using a large spoon, carefully scoop out the inside of the potato, leaving about 1/4in thick perimeter. The potatoes will be extremely hot so please take care when scooping! The skin is also very delicate and can tear easily.*
Now that you have a little “hole” in the potato centers, return the potatoes to the oven for an additional 10-12 minutes, or until they are completely golden brown and crispy. I will often flip the potatoes over so that the flat side is facing down, in order to get the skin extra crunchy.
Remove the potatoes from the oven and equally scatter the shredded cheddar cheese over the center holes of each potato.
Plate the potatoes and add spoonful of sour cream. To finish, garnish with additional flavors you enjoy!
*I take the inner potato that I spoon out and put it in a plastic container to be refrigerated. You can use this to make mashed potatoes or just eat it with a spoon separately so that it doesn’t go to waste!
Hi. I just stumbled upon your blog and I slmpiy LOVE your work. I’m not very artsy (I still draw stick people) and I was wondering if you draw your own trees or if there is some sort of stencil I can use? I would really appreciate your help. Thanks so much. Can’t wait to see what you come up with next.
Every once and a while I get in the mood for “bar snacks.” Since I don’t like chicken, this eliminates a number of options off of the ‘bar snacks” menu and leaves me with only a couple of food items to choose from. One of my all time favorites are potato skins. I almost always order potato skins when I see them on a menu, which unfortunately is not nearly as often as I’d like. And in order to satisfy my craving, I logically thought about the concept of the potato skin and created my own recipe so that I could have them at home whenever I got a yen!
by 
by 
Sounds and looks delicious!
Hi. I just stumbled upon your blog and I slmpiy LOVE your work. I’m not very artsy (I still draw stick people) and I was wondering if you draw your own trees or if there is some sort of stencil I can use? I would really appreciate your help. Thanks so much. Can’t wait to see what you come up with next.