One of the great things about making a meal for one or two people is that it doesn’t need to be formal. Hence, the potato skins. Potato skins are generally thought of as an appetizer, but they can be cooked as a dinner.
I had a craving for potato skins but instead of ordering out the fried version, I made them myself. This recipe couldn’t be easier.
Potato Skins
Ingredients
Potato
Butter, 1-2 tablespoons
Crumbled Bacon bits, (made with real bacon)
Cheese for melting (cheddar or Munster adds more flavor than Mozzarella)
Salt, to taste
Pepper, to taste
Sour cream, optional
Chives, optional
Bake the potato in a 450 degree oven for 30-35 minutes or until the potato is fully cooked. Slice the potato in half and scoop out each side into a separate bowl. Put the skins back into the oven to crisp up.
Add the butter and 2 tablespoons of crumbled bacon to the potatoes and mash it all together. Lightly salt and pepper the mixture. You don’t want to add to much salt as the bacon is already salty.
Remove the crispy skins from the oven and fill each of the halves with the bacon and potato mixture. Top with a few slices of cheese and put them back into a 350 degree oven until the cheese melts.
Top each half with some fresh, sliced chives and a dollop of sour cream. Eat immediately. One half should be sufficient for a meal.
(Also if you decide to eat the second half on another day, wrap up the potato in tin foil, before you add the cheese, and put it into the refrigerator. You should be able to heat it up in the oven easily)
