Supereasypotatoeskins Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking pan.
• Pierce potatoes with a fork. Microwave the potatoes on high until they are soft; approximately 10 to 12 minutes.
• Cut the potatoes in half vertically. Scoop the inside out of the potatoes, until 1/4 inch of the potato shell remains.
• Heat oil to 365 degrees F (180 degrees C) in a deep fryer or a deep saucepan. Place the potatoes in hot oil, fry for 5 minutes. Drain potatoes on paper towels.
• Fill the potato shells with cheese and bacon bits. Arrange them in the prepared baking pan.
• Bake for 7 minutes, or until the cheese is melted. Serve hot with sour cream.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Scrub potato skins, and pat dry. Place them in a medium bowl, and pour salad dressing over. Toss to coat. Spread the potato skins out in a thin layer on a baking sheet.
• Bake for 20 minutes in the preheated oven, until crisp and golden.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pierce potatoes deeply with a fork and bake for 45 minutes or until tender.
• Increase the heat of the oven to 375 degrees F (190 degrees C).
• When the potatoes are cool enough to handle cut them in half lengthwise and scoop out nearly all of the potato (reserve rest of potato for a later use of your choice). Salt and pepper the potato skins to taste. Sprinkle green onions, tomatoes, chilis and cheese into the potato skin. Arrange potato skins on a baking sheet.
• Bake 10 minutes, or until cheese has melted. You may want to cut the baked skins in half crosswise before serving for tidy eating. Serve with sour cream on the side, for people to scoop onto their potato skins if they'd like.

Steps:

• Heat oven to 375°F.
• Cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells. (Reserve centers for another use.) Cut shells crosswise in half.
• Place shells, skin-sides down, on baking sheet; brush insides of shells lightly with oil. Bake 15 min. or until golden brown.
• Microwave CHEEZ WHIZ in microwaveable bowl on HIGH 3 min., stirring after 1-1/2 min. Spoon into potato shells; top with remaining ingredients.

Steps:

• Preheat the oven to 400 degrees. Rub the potatoes lightly with olive oil and bake them on a foil-lined baking sheet until their skins are crisp and a fork easily slides into their flesh, about 1 hour. Transfer the potatoes to a wire rack and let cool for 10 minutes.
• While the potatoes are cooking, assemble the toppings. Cook the bacon in a large skillet over medium heat until crisp, then transfer to a small bowl. Reserve the bacon fat. Grate the cheese into a small bowl; you should have about 2 cups. Trim and thinly slice the scallions. (Feeling frisky? Caramelize some onions. Shred some ham or grate some Gruyère.)
• Using an oven mitt or a folded kitchen towel to handle the hot potatoes, cut each into quarters lengthwise to create four wedges. Using a small spoon, scoop the flesh from each wedge, leaving 1/4 inch or more of the flesh. (Save the scooped potatoes for another use, like potato pancakes or soup.)
• Set the oven to broil. Return the wedges to the foil-lined baking sheet. Paint a bit of bacon fat on each, then top with cheese and bacon. Place under the broiler until the cheese is bubbling. Place the skins on a serving plate. Season with salt and pepper. Spoon a teaspoon or so of sour cream on each and scatter the scallions over the plate. Serve with hot sauce.

Steps:

• Pre-heat the broiler on your oven.
• Wash the potatoes thoroughly.
• Poke the potato 4-6 times with a fork to let moisture out during "baking".
• OPTIONAL: Rub butter on the out side of the potato and season with garlic, salt, pepper, or what ever seasoning you would like to give it a little extra flavor.
• Put the potatoes on a plate and put cook in the microwave for 10 minutes.
• While the potatoes are baking, cook the bacon. I did it in the broiler to save on an extra pan and keep it easy. Just keep an eye on it so they don't burn. I just laid the bacon out on my broiler pan and put it right under the broiler.
• Once the potatoes are done, take them out and slice them in half.
• Use a spoon to scoop out a little of the inside to form a small shallow "bowl" with the potato.
• Chop the cooked bacon and sprinkle some in each of the potato "bowls" I plan for appx one slice per potato half.
• Next, Sprinkle cheese over the potatoes. I say 1/2 cup for 4 halves just as a general guess. You can go light or go heavy, how ever you prefer.
• Put the potatoes on a broiler pan, if you used one for the bacon, or even just a cookie sheet.
• Put the pan directly under the broiler and cook until the cheese melts and starts to brown.
• Remove from oven.
• Top with desired amount of sour cream and serve.
• Optional: you can sprinkle fresh chives or green onion on top after the sour cream.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking pan.
• Pierce potatoes with a fork. Microwave the potatoes on high until they are soft; approximately 10 to 12 minutes.
• Cut the potatoes in half vertically. Scoop the inside out of the potatoes, until 1/4 inch of the potato shell remains.
• Heat oil to 365 degrees F (180 degrees C) in a deep fryer or a deep saucepan. Place the potatoes in hot oil, fry for 5 minutes. Drain potatoes on paper towels.
• Fill the potato shells with cheese and bacon bits and sprinkle with green onions. Arrange them in the prepared baking pan.
• Bake for 7 minutes, or until the cheese is melted. Serve hot with sour cream.

Steps:

• Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Place on a greased baking sheet; bake until tender, 1-1-1/4 hours. Cool slightly., Cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells (save pulp for another use)., Cut each half shell lengthwise into quarters; return to baking sheet. Brush insides with butter. Mix seasonings; sprinkle over butter., Broil 4-5 in. from heat until golden brown, 5-8 minutes. If desired, mix sour cream and chives and serve with potato skins.

Steps:

• Prick the potatoes a few times with a fork and bake them in the middle of a preheated 425°F. oven for 1 hour. Let the potatoes cool, halve them lengthwise, and scoop them out, leaving a 1/4-inch shell and reserving the potato pulp for another use. Cut each shell lengthwise into 6 strips and arrange the strips on a baking sheet. Brush the strips with the oil, sprinkle them with paprika, the salt, and pepper to taste, and bake them in the middle of the preheated 425°F. oven for 20 to 25 minutes, or until they are crisp and golden brown. Serve the potato skins with the sour cream.

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.