My family absolutely loves tater skins. Most restaurants fry them in their deep fryers. Which most likely have been contaminated by other gluteny fried foods. UGH!
A few years ago I was craving tater skins....so I decided I would make my own. I make mine slightly healthier by baking them. There is no frying involved and I think they still Rock my socks off!! They are also super easy to make, you just have to block out some time to bake the potatoes.
This is a super easy appetizer recipe for New Years Eve, Super Bowl Sunday, or even for those not so special occasions!
Tater Skins
8-10 small to medium sized potatoes, scrubbed and dried
1 package Real Bacon pieces or bits
Shredded Cheese
Toppings: Ranch, Sour Cream, Chopped Green Onions, ketchup
Wash and dry the potatoes, place on a baking sheet in a 375 deg. oven for 50-60 min, or until completely cooked. Let the potatoes cool for about 30-60min before handling them for the rest of the recipe. Otherwise you will end up with burnt fingers.
Once the potatoes have cooled down, slice each potato in half length ways. Using a spoon scoop most of the potato out leaving the skin and a thin layer of "meat". (use the scooped out potato in another recipe or as leftovers the next day)
Place the potato halves back onto the baking sheet. Fill them with shredded cheese and bacon bits. Bake in a 425 deg. oven for approximately 20 min. or until cheese is melted and slightly browned.
Serve with your favorite toppings and dippers.
Bake your potatoes on a cookie sheet without wrapping in foil gives them a nice crispy skin.
Cut the potatoes in half lengthwise.
Use a spoon to scoop the insides of your tater out.
Save the scooped out part and use the next day to make mashed potatoes.
Place the scooped out taters back on the baking sheet.
Fill with cheese
And bacon. Bake at 425 until cheese is melted and browned (20-30 min)
Remove when cheese is melted and slightly browned.
Serve while smokin' hot out of the oven.
I love my tater skins with ranch!
Enjoy!!!
-Jessica
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