Jan 17, 2013

Potato Skins

Potato skins are so good and easy to make. I’m stuffing these ones with, of course, potatoes.

You can stuff them with cheese, bacon…whatever you’d like. Since this month I’m refraining from meats, I won’t be using any bacon, ham, etc.—this is completely vegetarian. If you would like a potato skins recipe with some bacon, Taylor from TaylorTaskeATaste.com has one. You can visit his site and see his recipe.

Meanwhile, take a look at this recipe without the fat from the bacon.

4 medium potatoes (scrubbed and washed)
2 tablespoon butter (melted)
½ teaspoon Parsley flakes
Salt and pepper
1tablespoon extra virgin olive oil
2 tablespoons of onions (chopped)
2 tablespoons red pepper (chopped)
Fresh parsley (finely chopped)
Italian seasoning, a pinch
Green onions

  • Preheat oven to 350˚ F.
  • Poke the potatoes with fork. Bake the potatoes for about 45 minutes or until done.
  • Bring potatoes out of oven and cool for a few minutes (use cooking mitten) and cut potatoes in halves (lengthwise) on a cutting board. Scoop out the baked potato “meat” leaving a little bit of the “meat” of the potatoes attached to the skin, mash and set aside (keep warm.)
  • In a small sauce pan, melt butter; add parsley flakes and a pinch of salt.
  • Brush the potato skins with the butter mixture and place back in the oven on a baking sheet, cut face down, for another 10 minutes. The skins will turn crispy.
  • Meanwhile, heat oil in a small skillet over medium heat and sauté the onions and the red peppers. Pour over the mashed potatoes and mix well.
  • Add some Italian seasoning to the mashed potatoes. Add the fresh parsley, salt and pepper to taste. Mix well and set aside.
  • Remove the potato skins and stuff with the mashed potatoes mixture. I used a small ice cream scoop to scoop the mash potatoes.
  • Top with chopped green onions.

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