Potato skins with the works.. I have found that baking the potatoes in a conventional oven yields potatoes that are easier to work with (cut and scoop out), the potato seems to adhere to the skins a. Potato skins have everything you could ever hope for in a bar food—the crunch of the skin, the pull of the cheddar, the stink of the green onion, the chew of We work at a home improvement magazine, where I serve as an associate editor. I dislike my boss immensely, and he dislikes me just the same.
Potato skins are a snack food or appetizer made of unpeeled potato halves, hollowed and dressed with bacon, cheddar cheese and green onions. They are commonly found on the menus of casual dining restaurants such as T. Friday's, which is known for serving them. You can have Potato skins with the works. using 6 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Potato skins with the works.
- You need 2 of baked potatoes.
- Prepare 1 of shredded cheese.
- You need 1 of garlic salt and pepper.
- You need 1 of chives.
- It’s 2 of strips of bacon.
- You need 1 of grated parmesan cheese.
Creamy cheesy fluffy potatoes with crispy bacon – all baked in a crunchy potato skin. These Stuffed Potato Skins are serious comfort food. These Stuffed Potato Skins are serious comfort food. Plus I've got TEN more ideas for fillings below.
Potato skins with the works. step by step
- Cut both potatoes in half put on lined baking sheet..
- Put shredded cheese on each slice. Add bacon cut up in small strips. Add garlic salt and pepper and chives..
- Bake 375 for 15 min. Or until cheese melts..
Tell me, do you eat stuffed potato skins with your hands. Potato skins are the perfect snack for your next backyard barbecue and are always a welcome companion when you're spending a day in front of the Brush the insides and outsides of the potato skins with the melted butter. This will make the potatoes more crispy and will keep them from burning. Potato skins are a delicious snack, entrée or finger food. There's a little bit of work involved in making them, but when done right they're crispy on the.