Jamie Style Potato Skins

I love potatoes! I love potato skins! What better way to have potatoes then adding bacon and cheese and onions and sour cream to them! YUM! Here is my version of potato skins…

Preheat your oven to 400 degrees

So for the topping for my potato skins I made ranch sour cream.

I used 16 Oz (light) Sour Cream
I packet of Hidden Valley Ranch, Dip Mix
DSC_0236-1

Mix the two together in a bowl
DSC_0241-1

DSC_0243-1

Place bowl in fridge and let the two mingle together and chill to make for a yummy dip to go on your potato skin

Next, Grab 5 potatoes (I used russet potatoes)
DSC_0246-1

wash the potatoes under cold water. Then what I do is grab 5 sheets of aluminum foil, like you were going to do baked potatoes. (sorry I do NOT put potatoes in the microwave that is just gross) I add a little olive oil to the outside of the potato, rub it all over so the whole potato is coated, not drenched just nice and shiny all over
DSC_0247-1

and then I sprinkle kosher salt on the outside as well (I do this because I love to eat the skin and it makes the skin nice and yummy and flavorful)
DSC_0248-1

Do this with all 5 potatoes and then wrap them in the foil
DSC_0249-1

Bake them at 400 degrees for about an hour

Then grab a pound of bacon
DSC_0251-1

and chop it up. I find that when the bacon is really cold sometimes a little frozen it helps to cut it easier. So when I started making this, I popped the bacon in the freezer for a few and it got nice and cold and made it easier to chop.
DSC_0252-1

Chop all the bacon up
DSC_0254-1

Grab a medium skillet or cast iron skillet and place ona  burner and turn to medium high heat, and place the bacon in the pan
DSC_0257-1

while the bacon is cooking go back to the potatoes, but keep an eye on the bacon and stir occasionally

Once the potatoes have baked (leave your oven on) for about an hour, very carefully take the foil off and cut them in half
DSC_0260-1

and what I did was scoop out some of the potato, and placed what I scooped out in a bowl and you can save it for mashed potatoes or snack on it while you make the potato skins. I also placed the skins in a baking dish because they will be going back in the oven.
DSC_0261-1

I scooped out some of the potato so that the skin is like a bowl and can hold bacon, cheese and onions
DSC_0262-1

DSC_0268-1

So my bacon is done at this point. Nice and brown and crisp!
DSC_0273-1

so place the bacon in a plate lined with paper towls and set aside

then what I did was take a couple of spoonfuls of the bacon grease and drizzled it over the potato skins to make them extra healthy!
DSC_0274-1

DSC_0276-1

then I sprinkled a little garlic salt over each potato as well
DSC_0282-1

and then popped them back in the oven for 15-20 minutes until the edges were crisp
DSC_0283-1

DSC_0285-1

Then grab 8 oz of extra sharp cheddar cheese
DSC_0287-1

and grate it all and set aside

Then grab the bacon and place a couple of tablespoons in each potato
DSC_0288-1

I distributed all the bacon between all the potatoes and a few samples for myself
DSC_0289-1

DSC_0292-1

Then add the cheese
DSC_0293-1

again I distributed the cheese between each potato. Using it all
DSC_0294-1

DSC_0296-1

DSC_0297-1

Then pop the pototatoes back in the oven and bake another 10-15 minutes, or until cheese is nice and melted and bubbly

While the potatoes are baking (again) Grab one bunch of green onions and wash and chop up
DSC_0303-1

Then once the cheese is melted, pull the potatos out oven the oven
DSC_0304-1

and drool
DSC_0306-1

DSC_0308-1

and sprinkle the chopped green onions over them
DSC_0310-1

DSC_0311-1

DSC_0316-1

DSC_0317-1

Then serve you up one of the potato skins and add some ranch sour cream
DSC_0318-1

DSC_0319-1

DSC_0321-1

DSC_0322-1

DSC_0323-1

DSC_0325-1

DSC_0335-1

Recipe:

  • ranch sour cream.
  • 16 Oz (light) Sour Cream
  • I packet of Hidden Valley Ranch, Dip Mix
  • Mix the two together in a bowl
  • Place bowl in fridge and let the two mingle together and chill to make for a yummy dip to go on your potato skin
  • 5 potatoes (I used russet potatoes)
  • Aluminum foil
  • Olive oil
  • Kosher salt
  • 1 pound of bacon, chopped
  • Couple of Tablespoons of Bacon grease (optional)
  • Garlic Salt, to taste
  • 8 oz of extra sharp cheddar cheese, grated/shredded
  • One bunch of green onions, washed with ends cut off and chopped
  • Preheat your oven to 400 degrees
  • wash the potatoes under cold water. Then what I do is grab 5 sheets of aluminum foil, like you were going to do baked potatoes. I add a little olive oil to the outside of the potato, rub it all over so the whole potato is coated, not drenched just nice and shiny all over and then I sprinkle kosher salt on the outside as well. Do this with all 5 potatoes and then wrap them in the foil
  • Bake them at 400 degrees for about an hour
  • Then grab a pound of bacon and chop it up. Grab a medium skillet or cast iron skillet and place on a burner and turn to medium high heat, and place the bacon in the pan, while the bacon is cooking go back to the potatoes, but keep an eye on the bacon and stir occasionally. Once the potatoes have baked (leave your oven on) for about an hour, very carefully take the foil off and cut them in half and what I did was scoop out some of the potato, and placed what I scooped out in a bowl and you can save it for mashed potatoes or snack on it while you make the potato skins. I also placed the skins in a baking dish because they will be going back in the oven.
  • Cook bacon until nice and brown and crisp! Place the bacon on a plate lined with paper towels and set aside then take a couple of spoonful’s of the bacon grease and drizzled it over the potato skins to make them extra healthy, then I sprinkled a little garlic salt over each potato as well and then popped them back in the oven for 15-20 minutes until the edges were crisp
  • Then grab 8 Oz of extra sharp cheddar cheese and grate it all and set aside
  • Then grab the bacon and place a couple of tablespoons in each potato
  • I distributed all the bacon between all the potatoes and a few samples for myself. Then add the cheese again I distributed the cheese between each potato. Using it all
  • Then pop the potatoes back in the oven and bake another 10-15 minutes, or until cheese is nice and melted and bubbly. While the potatoes are baking (again) Grab one bunch of green onions and wash and chop up
  • Then once the cheese is melted, pull the potatoes out oven the oven and drool and sprinkle the chopped green onions over them then serve you up one of the potato skins and add some ranch sour cream
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s