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One of our favorite family activities on a chilly winters evening is to watch a cooking show. We snuggle up on the couch wrapped in blankets, as a fire blazes in the hearth, and decide which cherished program we will watch. Recently there was a Potato Skin challenge, and my kids mentioned they had never heard of this intriguing baked dish.

In fact, I hadn’t seen nor heard a thing about a Potato Skin for decades, and assuming they were an obsolete food trend, I was rather shocked to discover they were concocted back in the ’70’s, and there are still an abundance of recipes readily available. Obviously I didn’t want my children to miss out on this classic of casual dining, so I promptly put Potato Skins on the menu and provided them with an experience previously enjoyed by an entire nostalgic generation.


potato skins

fingerling potatoes, baked

3 tablespoons oil

1 tablespoon grated parmesan cheese

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon paprika

1/4 teaspoon freshly ground black pepper

8 slices bacon

2 cups shredded cheddar cheese

1/2 cup sour cream

4 green onions

Cut potatoes in half lengthwise, scoop out pulp, leaving a 1/4 inch shell. Place on greased baking sheet.

Combine oil, parmesan cheese, salt, garlic powder, paprika and pepper and brush all over potato skins. Bake at 475F for about 8 minutes and turn over. Bake for another 5 to 6 minutes and then turn right side up.

Sprinkle bacon and cheddar evenly inside of skins. Bake for 2 minutes or until cheese is melted. Top with sour cream and green onions.