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
- 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.