If the main reason to have leftover baked potatoes is for Hash Browns, these Potato Skins certainly run a close second…served with Sour Cream or Yogurt, either way ya can’t go wrong.
There are two ways to make these Potato Skins: the potato may be scooped out, spritzed with a little cooking spray and broiled until it begins to brown, the healthier of the methods. The second is to deep fry the hollowed out potato skin until golden brown and crunchy, the tastier method…go figure, doesn’t that always seem to be the case?
They are delicious, either way. Classically they’re sprinkled with a little cheddar cheese and topped with just a bit of bacon and green onion, but the sky’s the limit. Fill with almost anything you’d like. Choose some of your favorite things or mimic a favorite flavor profile…Prosciutto and Parmesan? Asiago with shavings of ham? A bed of Provolone with a topping of Caramelized onions? Maybe it’s because I made Reuben Sandwiches the other day, but Swiss and Corned beef…
One of the nicest things about making these at home is that you can control the types and the amounts of ingredients – go over the top or make them lean and mean.
Makes 2 per potato. Either bake potatoes or use leftover.
Cut potatoes in half, lengthwise. With a spoon, scoop out most of the potato, leaving a rim of potato attached to the skin. Save the scooped out potato for another use.
Brown the potato using either method, below, making sure to not brown the potato skin so much that it becomes crispy all the way through.
- Place on a tray. Spritz the fleshy part of the potato skin with cooking spray. Broil 4 to 6 inches from the flame until lightly browned around the top edges of the potato.
- Heat oil to 350 degrees. Fry potato skins until browned and crunchy on the fleshy part of the skin.
With all skins on a tray, place a bit of cheese inside each. Broil until cheese is melted and bubbly. Remove, sprinkle with bacon and/or chives, and serve with sour cream, yogurt and/or your favorite dipping sauce.