Homemade Potato Skins

I have been making potato skins since the late 70s. Everybody just loves ’em.

When I worked at Guthrie’s Restaurant we would bake off about 2 to 3 full sheet pans of potatoes, cut them in half and scoop them out then cut the half’s in half again. Later some vendors came out with pre-cooked/pre-scooped skins in a bag. They sucked, so we still kept baking and scooping. The baked-in-house skins tasted far superior to the pre-cooked/pre-scooped skins. We also used the in sides of the skins for twice baked potatoes. Another problem, the skins in a bag where only cut in half and had a tendency to collect grease inside them.

Lets get stared.

7 to 8 med to Large potatoes,
1/2 lb Bacon, cooked and chopped
1/2 to 3/4 lb grated cheese, I used Colby Jack
1 sml bunch green onions chopped

Bake the potatoes for 1 hour or until done.

Cut them in half while still hot. Use a pot holder to protect your hands. Scoop out the potatoes using a soup spoon. Be sure to leave plenty of potato on the skins. Protect your hand with a pot holder. Cut the scooped skins in half again.

The reason you want to do this while they are hot is that if you let them cool down they tend to get really gooey and hard to scoop.

I’m assuming that you have cooked the bacon, grated the cheese and chopped the green onions already. If not, do it now, if so heat up whatever rig you use for deep frying. I use an old wok. Deep fry the skins till a nice golden brown. You should do the skins in batches so you don’t over crowd the deep fryer. Once done drain on paper towels.

Arrange the skins on a largre sheet pan and sprinkle with the cheese, bacon and green onions.

Place in a 375 degree oven until the cheese melts and just starts to turn golden brown. Serve with sour cream or ranch dressing.



3 Responses to “Homemade Potato Skins”

  1. Maggie says:

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  2. […] Potato Skins: You will need to bake and scoop the potatoes, but then you can store the skins in the freezer or fridge till you need them. Fry them up and top them, then throw them in the oven. Make lots because they will go fast. […]

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