Baked Kennebec Potato Skins
At some point I will be posting more frequently, but for now I have been testing recipes for upcoming classes and don’t want to spoil those by sharing the recipes beforehand…
One of my class themes is bacon, so I’ve had a lot of it floating around. I had potatoes- delicious Kennebec potates from the garden. These potatoes skins covered both those bases. People normally would eat these as an appetizer or snack, but I actually just had them for my dinner! I baked a few extra potatoes the night before, then baked these beauties up the next day after a long day at work. Easy, easy, easy and quick!
Baked Potato Skins
- 1-2 medium potatoes per person, already baked or boiled & unpeeled
- olive oil for brushing
- grated cheese of choice
- cooked bacon (or sausage), crumbled
- salt & pepper, to taste (if you want to get fancy, I used White Truffle Sea Salt)
- Optional, but nice: chopped green onions (scallions), sour cream, any topping that floats your boat!
Preheat oven to 450F. Slice potatoes in half lengthwise and scoop out most of the potato, leaving a 1/4-1/2 inch thick shell. Reserve scooped out potatoes for another use – home fries, mashed potatoes, etc. Brush shells lightly with olive oil and place on a baking sheet. Top with cheese and bacon, as desired. Just remember, the more cheese, the less crispy the potato skin will be! Bake the potato skins 15-20 minutes, or until as brown and crispy as you want. Season with freshly ground pepper, and if you like salty, add a sprinkle of salt. Garnish with green onions and sour cream. Try not to eat them all! These are good party food, because you can assemble these ahead of time and store, unbaked and wrapped, in the fridge for 1 day. Variations: Try blue cheese with pancetta and a drizzle of aged balsamic, or swiss cheese with sauteed leeks and chopped ham
A Generous Table 
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