Reviews (2)

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48 Ratings

5 star values:

                                  17

4 star values:

                                  15

3 star values:

                                  8

2 star values:

                                  7

1 star values:

                                  1

Martha Stewart Member

Rating: 5 stars

11/27/2011

                These were a big hit in our house. I made them for company and there were no leftovers. What I really love is that they are easy to make and delicious to eat.

Martha Stewart Member

Rating: 5 stars

11/04/2011

                These were simple and delicious.  Nice and crispy without being fried.  Try with homemade tomato soup---makes a great meal.

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Potato Skins

Recipe Summary

Yield: Makes 12 potato skins

Ingredients

Ingredient Checklist

6 large russet potatoes (about 3 1/2 pounds)

6 slices bacon

1/3 cup olive oil

1 teaspoon coarse salt

1/4 teaspoon ground white pepper

4 ounces sharp white cheddar cheese

4 ounces Monterey jack cheese

8 ounces sour cream

1/4 cup chopped chives

Gallery

Potato Skins

Recipe Summary

Yield: Makes 12 potato skins

Potato Skins

Potato Skins

Potato Skins

Recipe Summary

Yield: Makes 12 potato skins

Recipe Summary

Yield: Makes 12 potato skins

Yield: Makes 12 potato skins

Makes 12 potato skins

Ingredients

Ingredients

  • 6 large russet potatoes (about 3 1/2 pounds)
  • 6 slices bacon
  • 1/3 cup olive oil
  • 1 teaspoon coarse salt
  • 1/4 teaspoon ground white pepper
  • 4 ounces sharp white cheddar cheese
  • 4 ounces Monterey jack cheese
  • 8 ounces sour cream
  • 1/4 cup chopped chives

Directions

Preheat oven to 375 degrees, with rack in center position.

Prick potatoes several times with a fork and bake until potatoes can be easily pierced with a toothpick, about 1 hour.

Meanwhile, cook bacon in a large skillet until crisp and transfer to a paper towel-lined plate to drain. Chop bacon and set aside.

Raise oven temperature to 450 degrees.

When cool enough to handle, halve potatoes lengthwise and scoop out flesh, leaving 1/4 inch flesh still attached to skins. Reserve scooped flesh for another use.

Brush both sides of skins with olive oil and season with salt and pepper. Place on a rimmed baking sheet skin side down and bake until crisp and golden, 10 minutes.

Top with cheeses and bacon and return to oven 5 minutes more, until cheese is melted and bubbly.

Garnish with sour cream and chives and serve immediately.

Reviews (2)

Add Rating & Review

48 Ratings

5 star values:

                                  17

4 star values:

                                  15

3 star values:

                                  8

2 star values:

                                  7

1 star values:

                                  1

Martha Stewart Member

Rating: 5 stars

11/27/2011

                These were a big hit in our house. I made them for company and there were no leftovers. What I really love is that they are easy to make and delicious to eat.

Martha Stewart Member

Rating: 5 stars

11/04/2011

                These were simple and delicious.  Nice and crispy without being fried.  Try with homemade tomato soup---makes a great meal.

Reviews (2)

Add Rating & Review

48 Ratings

5 star values:

                                  17

4 star values:

                                  15

3 star values:

                                  8

2 star values:

                                  7

1 star values:

                                  1

Add Rating & Review

48 Ratings

5 star values:

                                  17

4 star values:

                                  15

3 star values:

                                  8

2 star values:

                                  7

1 star values:

                                  1

48 Ratings

5 star values:

                                  17

4 star values:

                                  15

3 star values:

                                  8

2 star values:

                                  7

1 star values:

                                  1

48 Ratings

5 star values:

                                  17

4 star values:

                                  15

3 star values:

                                  8

2 star values:

                                  7

1 star values:

                                  1
  • 5 star values:
  • 17
  • 4 star values:
  • 15
  • 3 star values:
  • 8
  • 2 star values:
  • 7
  • 1 star values:
  • 1

Martha Stewart Member

Rating: 5 stars

11/27/2011

                These were a big hit in our house. I made them for company and there were no leftovers. What I really love is that they are easy to make and delicious to eat.

Martha Stewart Member

Rating: 5 stars

11/04/2011

                These were simple and delicious.  Nice and crispy without being fried.  Try with homemade tomato soup---makes a great meal.

Martha Stewart Member

Rating: 5 stars

11/27/2011

                These were a big hit in our house. I made them for company and there were no leftovers. What I really love is that they are easy to make and delicious to eat.

Rating: 5 stars

Rating: 5 stars

11/04/2011

                These were simple and delicious.  Nice and crispy without being fried.  Try with homemade tomato soup---makes a great meal.

All Reviews for Potato Skins

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Potato Skins

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest