College Guy Microwave Potato Skins Easy Recipes

Steps:

• Poke holes in the potato with a fork, then rub with oil and salt.
• Place the bacon slices on the same plate as the potato, microwave for 7-9 minutes until the bacon is crispy and the potato is tender. Make sure the bacon does not burn.
• Crumble the bacon after it's cooled down.
• Slice the potato in half, then use a fork to fluff up the insides.
• Sprinkle the cheese on top, then microwave for another 30 seconds.
• Top with sour cream, the crushed bacon bits, and the chives.
• Enjoy!

Steps:

• Slice potatoes lengthwise.
• Lay out on a microwave plate, skins down. Carve a vertical line about halfway through the potato. This helps it cook even and is not necessary for smaller or thinner potato strips. You could also carve an "X" shape instead.
• Microwave on HIGH for 10 Minutes.
• Take out of microwave and if you want to, spread out margarine or butter thinly over the potatoes. Top each potato with a good handful of shredded cheddar cheese. Sprinkle with Bacos.
• Microwave on high an additional 2 minutes or until cheese is completely melted.
• Let potatoes sit for a few minutes. They are usually extremely HOT. Also, be careful handling the plate. After they have cooled, salt to taste and enjoy!

Steps:

• How to Make Moonshine at Home.
• Things Needed
• Water
• Cornmeal
• Sugar
• Yeast
• Pressure Cooker
• Copper Tube
• Vessel (to collect moonshine)
• Charcoal
• Instructions
• Go to the market and buy 25 pounds of cornmeal, 100 pounds of sugar, 100 gallons of water and 6 ounces of yeast.
• Next, you will be required to collect the necessary equipments, like a few large pots, a large pressure cooker and a coiled copper pipe.
• Put water in the pot and place it on stove. Keep on boiling it until it reaches a rolling boil.
• Add cornmeal to the water. The resultant mixture will be known as mash.
• Keep aside the mash and let it cool down, till it is warm to the touch.
• Now, add sugar and yeast to the warm mash.
• Again, keep it aside and let it ferment for 4 to 5 days.
• Keep on checking the mash and when it stops bubbling, it means that it is ready. At this stage, the mash is known as sour mash or beer.
• Put the sour mash into the pressure cooker and keep it on fire, till it goes up to 173 degrees Fahrenheit.
• At this temperature, the alcohol content of the mixture will start rising to the surface.
• With the help of a coiled copper pipe, passed through cold water, trap vaporized alcohol in a separate vessel.
• As the vapors from the cooker pass through the cold copper tubing, they will slowly condense into the liquid called moonshine.
• Finally, filter the moonshine through charcoal, making it absolutely fit for consumption.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Rub potatoes with olive oil and place on a baking sheet.
• Bake in the preheated oven until tender, about 1 hour. Remove from the oven and let sit until cool enough to handle, about 10 minutes. Increase the oven temperature to 450 degrees F (230 degrees C).
• Cut potatoes in half lengthwise. Scoop out the flesh, leaving 1/4 inch on the skin. Brush canola oil all over the potato skins, outside and inside, and sprinkle with salt. Reserve flesh for another use.
• Bake skins in the preheated oven for 10 minutes. Flip and continue to bake for 10 minutes more. Remove from the oven. Turn on the oven's broiler.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
• Arrange the potato skins flesh-side up on a roasting pan or rack. Sprinkle the insides with pepper, Cheddar cheese, and crumbled bacon. Return to the oven and broil until cheese is bubbly, about 2 minutes. Remove from the oven.
• Add a dollop of sour cream to each skin and sprinkle with green onions.