This recipe calls for using a baking potato but if you prefer, you can use a sweet potato. Sweet potatoes are very nutritious and they work well with this recipe.
The recipe below is for Bacon and Cheese Potato Skins. As with many of my recipes, there is always room for variation and substitutions. Turkey bacon works just as well as regular bacon. With cheese, you can get creative also. Just don't forget if you serve these as appetizers to have dipping sauces such as sour cream, salsa and ranch dressing.
4 baking potatoes or sweet potatoes
8 oz. shredded cheese
Step 1- Scrub the potatoes. When the skins are clean, place them on a paper towel and microwave using the baked potato setting. Allow them to cool and slice them in half length-wise.
Step 2- Using a spoon, scoop out most of the potato and set aside in a bowl.
Step 3- Line your potato skins on a cookie sheet.
Step 4- Meanwhile, chop your bacon and fry it until crisp. Remove the bacon to a towel lined plate to drain.
Step 5- Layer your potato shells using equal amounts of cheese, bacon and cheese.
Step 6- These are now ready to be put in a hot oven (about 375 until cheese melts) or frozen for later use.
Variations to this recipe include Italian skins- use Mozzarella, Provolone cheese with chopped pepperoni
Mexican skins- use a taco blend shredded cheese mix, shredded cooked chicken that you season with taco mix or Veggie skins- Steamed broccoli topped with cheddar cheese
|Skins ready to be filled|
|Ready to be baked or frozen|