Loaded Potato Skins Recipe 435

Steps:

• Preheat the oven to 400 degrees F.
• Prick the potatoes all over with a fork, then place them directly on the middle oven rack and bake until soft when squeezed lightly and the skin is crisp, about 1 hour. Remove and let cool to handle, 15 minutes. (Leave the oven on.)
• Meanwhile, heat a large, dry skillet over medium-high heat. Lay the chicken skin flat on a work surface and sprinkle with salt and pepper on both sides. Place the skin flesh-side down in the skillet and fry like bacon, placing a heatproof plate or bowl on top for even cooking and extra crispness, until golden brown, about 5 minutes per side. Remove to paper towels reserving the chicken fat (schmaltz). Break the skin into pieces when cool enough to handle.
• Slice the potatoes in half. Scoop out the middles (save for another use such as pancakes, soup or mashed potatoes). Lay cut-side up on a baking sheet. Brush with the schmaltz and sprinkle with more salt and pepper. Bake until lightly brown, about 10 minutes.
• Turn the oven to broil. Combine both cheeses, the olives and scallion whites in a small bowl. Divide into the scooped potatoes and broil until the cheese is bubbly, 2 to 3 minutes. Garnish with the chicken skin, scallion greens, sour cream and a dash of sriracha.

Steps:

• Preheat oven to 475°F.
• Cut potatoes in half lengthwise, scoop out flesh (discard or save for another use) leave a ¼ inch shell.
• Place on a greased or lined baking sheet.
• Mix together the oil, salt, pepper and paprika and brush all over the skins.
• Bake in the oven for 7-8 minutes skin side up.
• Turn over and bake again for 7-8 minutes.
• In the meantime mix together: cheddar cheese, red pepper, and chives.
• Mix together in another bowl the garlic, mustard, hot sauce, sour cream and the egg, and then combine with the mix above.
• Divide this mixture into the skins, sprinkle with bacon, return to the oven and bake for about 4-5 minutes.
• Very nice served with more sour cream and green onions.

Steps:

• Preheat the oven to 415 degrees F (200c/gas mark 6).
• The day (or up to 2 days) before you load them, prick all 10 potatoes, then bake the potatoes until the skins are crisp and the insides floury, about 1 to 1 1/2 hours. As soon as you can bear to tackle the hot potatoes, cut them in half lengthwise and scoop the insides into a bowl. Put the husk-like skins of the potatoes on a tray and, when cool, cover until you are ready to fill them. Let the potato cool in the bowl, and then cover until needed.
• When you are ready to fill the potatoes, preheat the oven to 415 degrees F (200c/ gas mark 6). Add 7 ounces (200g) of grated Cheddar to the cold potato along with the sour cream. Finely chop the spring onion and add to the potato, with the salt, pepper and Worcestershire sauce. Spoon the potato filling into the potato skins, and lay each half on a baking tray so they fit snugly together. Sprinkle with the remaining cheese, giving each potato skin a light covering, and cook until golden, about 20 to 30 minutes. In a large saute pan, over medium heat, add enough oil to coat the bottom of the pan. Fry the bacon rashers in the oil, or grill them, until crispy. Remove them to a paper towel lined plate and then crumble. Sprinkle each potato skin with the bacon to make them fully loaded. Transfer the potato skins to a serving platter and serve.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven.
• When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use. Place skins back onto the baking sheet.
• Combine olive oil, Parmesan cheese, salt, garlic powder, paprika, and pepper in a small bowl; brush over both sides of skins.
• Return to the oven and bake until very crisp, about 10 minutes, turning skins halfway though.
• Sprinkle skins with Cheddar cheese and bacon. Return to the oven and bake until cheese is melted, about 2 more minutes.
• Serve topped with sour cream and green onions.

Steps:

• Heat the oven to 220C/200C fan/gas 7. Put the baking potatoes on a baking tray. Prick all over with a fork and rub with a little oil. Cook potatoes in oven for 1 hr until golden and cooked all the way through. Remove from oven. Allow potatoes to cool for 15 mins.
• While potatoes are cooking, heat 1 tsp oil in a medium frying pan and fry the bacon for 5-8 mins until crisp. Leave to cool, then transfer to a board and finely chop.
• Cut the slightly cooled potatoes in half and scoop the flesh from the skin into a large bowl, leaving a little around the edges. Put the skins back on the baking tray, scooped side up.
• Mash the potato flesh and soured cream together using a fork or masher. Stir in the cooled bacon, most of the spring onion or chives and half of the cheddar. Season to taste.
• Divide the potato mixture evenly between the cavities of the potato skins. Sprinkle the remaining cheddar over each filled potato half. Return the potatoes to the oven for 20 mins until golden and bubbling.
• Sprinkle over the remaining spring onion or chives and serve hot.

Steps:

• Preheat oven to 400 degrees.
• Place potatoes on a large baking sheet and bake for 35-40 minutes or until tender; cool to touch.
• Cut each potato in half, then cut a thin slice from the bottom of each potato.
• With a small spoon or a melon ball scooper, scoop out potato pulp, leaving about a 1/4 inch shell.
• Set shells aside and reserve pulp.
• In a medium bowl, lightly mash the pulp; stir in remaining ingredients.
• Spoon the filling into the shells.
• Place back onto baking sheet and broil for 3 minutes or until golden and heated through.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Rub potatoes with olive oil and place on a baking sheet.
• Bake in the preheated oven until tender, about 1 hour. Remove from the oven and let sit until cool enough to handle, about 10 minutes. Increase the oven temperature to 450 degrees F (230 degrees C).
• Cut potatoes in half lengthwise. Scoop out the flesh, leaving 1/4 inch on the skin. Brush canola oil all over the potato skins, outside and inside, and sprinkle with salt. Reserve flesh for another use.
• Bake skins in the preheated oven for 10 minutes. Flip and continue to bake for 10 minutes more. Remove from the oven. Turn on the oven's broiler.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
• Arrange the potato skins flesh-side up on a roasting pan or rack. Sprinkle the insides with pepper, Cheddar cheese, and crumbled bacon. Return to the oven and broil until cheese is bubbly, about 2 minutes. Remove from the oven.
• Add a dollop of sour cream to each skin and sprinkle with green onions.