It's been awfully quiet around here. The blog, I mean. I can't believe we haven't added any recipes since Thanksgivingish! I have a good excuse, though, I went on a road trip to Florida, then went to DC for Christmas, and somewhere in there I acquired a boyfriend and well, a lot has been going on. Fortunately, I have still been cooking and taking photos, so I can catch up now. I don't know what Jesse's excuse is.
Potato skins are a personal favorite, always so tempting when listed among appetizers but they always seem a little overdone, a little too greasy, a little too scraped-out. What can I say, I'm picky. That's what got me cooking in the first place!
These were served at a party co-hosted by a vegetarian (Jesse, in fact!) otherwise I would've definitely put crumbled bacon all over them. They're great to take to potlucks, because they're really easy and you can make a ton of them for very little money - much like deviled eggs, which were also at this party. More on that later...
Potato Skins
6 whole baking potatoes
1/2 cup sour cream
1 cup shredded cheddar (or monterey jack, colby, etc)
1 scallion or chive stem, chopped
salt & pepper to taste
bacon, cooked and crumbled (optional)
4 tbsp butter, melted and cooled
Preheat the oven to 350ยบ. Wash the potatoes thoroughly and place them on a cookie sheet. If you want soft skins, wrap them individually in foil OR brush them with butter. You can also roll the potatoes in coarse salt before baking for extra flavor. Bake for about an hour, then remove from the pan (and foil if used) and allow to cool. When they are cool enough to touch, cut the potatoes in half lengthwise and scoop out the centers with a teaspoon, leaving about 1/4" of potato in the skin. (I like to set aside the scooped-out insides and make mashed potatoes out of them the next day. ) Back on the cookie sheet, brush each one with melted butter, then sprinkle with cheese, chives, bacon, then salt and pepper. Bake until cheese is melted and/or edges of the potatoes are browned. Add tons of sour cream before serving.
i dont like sour cream so why would i do that.
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