Do you keep a recipe box? Or do you keep your recipes on a website like Pinterest or Yummly? By chance do you keep your recipes on your own website, like me?
This is where I keep all the recipes I’ve made and the ones like this recipe that I want to keep for future reference. I received my new Food Network magazine and there are a few recipes I’d like to keep and share with you.
If your a lover of football and have get-togethers on Sunday afternoon these potato skins look yummy and I bet would be a big hit. Makes 24 Total Time: 1 hour and 50 minutes
3 1/2 lbs (12 medium size) red potatoes
2 tablespoons olive oil
8 slices of bacon
2 tablespoons salted butter, melted
Salt and pepper, to taste
2 1/2 cups (10 oz) grated sharp cheddar cheese
1/2 cup sour cream
1/2 cup finely chopped scallions
Preheat oven to 400F. Wash the potatoes and pierce them many times with a fork. Rub them with the oil and place them on a baking sheet. Bake until tender, 45 minutes to 1 hour. Cut them in half lengthwise and set aside to cool, about 15 minutes.
Turn on the broiler. While the broiler is heating cut your bacon into lardons and cook in a skillet on med/high heat until crispy, about 10 minutes. Stir occasionally. Remove to a paper towel lined plate and set aside.
When the potatoes are cool enough to handle scoop out the center and save it for another use. Brush the insides with melted butter and sprinkle with salt and pepper, to taste. Place on the baking sheet and broil until the Skins start to crisp, 2-3 minutes then flip over and broil for another 2-3 minutes.
Remove the baking sheet from the oven and fill each potato skin with cheese and bacon. Return to the oven until the cheese melts, 3-5 minutes. Remove from oven and transfer skins to a plate. Dollop with sour cream and a few scallions. Yum Yum!
PS: The leftover scooped out potatoes would make great loaded potato pancakes!