Potato Skins

potato skins

Having mastered the baked potato earlier in the week, I decided that, for the second week of the Bears 2011 season, I would take on the baked potato’s cheesier, fattier cousin – the potato skin. They super easy. But they take for-friggin-ever.

Potato Skins Recipe:

1. bake it: I poked 6 potatoes exactly 8 times each and put them in a 400 degree oven for about an hour. I also baked about five strips of thick cut bacon on top of a cooling rack set on a baking sheet. I did this for about twenty minutes until the bacon got crispy.

2. cool it: take the potatoes and the bacon out of the oven and let them cool a bit. This would be a good time to check on your fantasy team to see switch out any players who were injured the week before, something I seem to have to do weekly.

scooped potatoes

3. scoop it: once the potatoes have cooled, scoop out the potatoes with a spoon. Save the scooped out potatoes for another use.

4. brush it: brush the outsides and the insides of the potato skins with some olive oil.

5. bake it: bake the oiled skins in a 400 degree oven for 10 minutes.

6. top it: drop some shredded cheese into the skins. I had a mozzarella cheddar mix, but I think all cheddar would be better. I also crumbled the bacon and put it on top of the cheese. Then, throw these back in the oven for another ten minutes.

7. chop it; while the skins are in the oven for their final bake, chop up 1 green onion. You don’t have to, but I also separated out the chopped green onion into equal portions so as to ensure that each baked potato got an even amount of onion.

lovely green onions

8. eat it: top the potato skins with the green onions and serve with sour cream. These were delicious to eat and the only real solace on an afternoon where the Bears played dishearteningly.

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