Saturday, November 14, 2020
I love to make potato skins for an appetizer or for a meal. Soft and and cheesy on the inside and perfectly crispy on the outside! Betcha can’t eat just one!
Crispy Potato Skins
6 Russet baking potatoes
3 melted butter
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
6 thin slices Velveeta cheese from block
1 cup shredded cheddar cheese
4 green onions, sliced
Heat oven to 375 degrees. Pierce just the top of your potatoes with a fork. Bake at 400 for 45 minutes. Remove from oven and cool enough to handle.
In a small bowl, mix together the melted butter, Parmesan, salt, garlic powder, and pepper. Place shells, opening sides down, on a greased baking sheet; brush each potato bottom with butter and spice mixture. Place back in the oven and bake for another 10 minutes or until brown and crispy.
Remove potato shells from oven; turn over so that the cavity is now facing you. Add a small slice of Velveeta cheese to the center of each shell. Sprinkle chopped bacon on top of cheese. Then sprinkle shredded cheddar on top. Bake for 2 more minutes until cheese is melted.
Add some green onions or chives, and a dollop of sour cream. Or just eat them like they are!
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