Friday, December 13, 2013


Baking sweet things have their place but I also crave the non-sweet
nourishing bites during cookie making days.
Something quick to make are potato skins.
I used Pioneer Woman's method and loved the ease of preparation
and the delicious taste.
Are these appetizers or are they more than that?
I made a meal out of these along with some vegetables .. yum!

This will be more of a how-to rather than a regular recipe.
Wash as many russet potatoes as you will need.  Brush the skin
with canola oil and place on a baking pan.
Bake in preheated 400 degree oven for about 1 hour or until fork-tender.

Slice the potatoes in half lengthwise and scoop out the inside
of the potato, leaving a small margin of potato in the skins.
Save pulp for another use.
Brush inside with canola oil and salt generously.

Turn potatoes cut side down and brush outside with oil.
Salt skins and return to oven; bake for 7 -8 minutes.
Flip to the other side and bake for an additional 7 minutes or
until skins are crispy.

Remove from oven.
Sprinkle about 2 -3 tbsp. shredded cheese into each potato skin.
Return to oven just until cheese melts.
Remove from oven;  top with bacon bits, sour cream and 
sliced green onion.

Or serve with bacon bits, sour cream and caramelized onions.
Either way ... this is classic .. savory and satisfying.
I plan to make these for guests during the coming days
perhaps adding some other choices for toppings.

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