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.
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.