Thursday, September 26, 2013

Perfect Potato Skins

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Potatoes are our side dish of choice in our house. I know potatoes have gotten a bad rep because of the amount of cards in them, but they are still a healthy and nutritious vegetable that are a great choice for a complex carb. Now of course I am loading them with bacon, cheese and sour cream in this particular recipe, so don't expect this version of potatoes to be all that healthy! You can of course use low fat cheese and sour cream to make it much more friendly on your waist! Several months ago Tracy posted a recipe for BBQ Chicken Potato Skins that are great for a main course, so check those out as well. These are just your basic potato skin, but baked instead of fried.


  • 4 Idaho potatoes
  • Butter
  • Shredded cheddar
  • Bacon, cooked and chopped
  • Green onions, sliced small
  • Sour cream

I cook my potatoes in the microwave for about 8 minutes, just until slightly soft when pressed with your thumb, but not soft like a baked potato. Let them cool completely. Once cool, cut in half lengthwise and scoop the bulk of the inside of the potato out. Save this for a future potato dish later in the week. Cut the halves in half again and brush the entire potato with melted butter then top with cheese and bacon. Stick in your oven and cook 10-15 minutes or until your cheese is nice and bubbly. Top with green onions and serve with sour cream.

Tonight I served these with Sweet and Spicy Chicken Sliders.