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Fresh Potato skins


Fresh Potato skins



6 little to medium Reddish brown Potatoes

1 ½ tablespoons canola oil or olive oil

sea salt

3 tablespoons butter


¼ teaspoon garlic powder

¼ teaspoon onion powder

½ container finely destroyed cheddar

½ glass finely destroyed Monterey Jack

4 cuts firm cooked bacon chopped


1 green onion finely sliced

sour cream (optional)


Preheat broiler to 375 degrees. Scour, dry and jab the potatoes 8-10 times utilizing the tines of a fork. Utilizing your hands rub the potatoes with a small canola oil or olive oil and sprinkle liberally

with salt.

Place them on a preparing sheet. Prepare potatoes for 50-60 minutes or until they are cooked through.Let them sit until cool sufficient to handle.


Preheat stove to 450 degrees. Cut potatoes in half the long way. Employing a spoon scoop out the tissue out clearing out 1/4 to 1/2 inch around the interior of the skin.

Melt butter in microwave.Whisk in garlic powder and onion powder. Brush over the tops and bottoms of the potato skins. Utilizing the same preparing sheet merely cooked the potatoes on put in

stove for 10 minutes. Flip and heat for another 10 minutes.

Top equally with both cheeses and bacon.Return to broiler for 5 minutes or until cheese is liquefied. Beat with green onions and acrid cream (discretionary). Serve instantly.

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