Well folks, there’s nothing like cozying up with a plateful of steamy, crunchy potato skins, while surrounded by your favorite people. I get a kick out of whipping up these savory bites on a cool, crisp evening, while laughter and chatter fill my kitchen.
First off, let’s talk about choosing your spuds. You can’t make a silk purse from a sow’s ear, if you catch my drift. Russet potatoes are my go-to, with their rough brown skin and starchy white flesh, they’re just the ticket!
Now, prepare yourself for a workout, folks. Once washed clean, those potatoes need a good poke with a fork, a few times each side. It’s a cheeky little trick, allowing steam to escape during baking. You baked potatoes on the grill before? Trust me, it’s a game changer! Charcoal grilling adds a smoky hint, making these tater skins downright irresistible.
Okay, now for the part that gets my hands all dirty – the scooping. Once baked and cooled, I cut them in half and scoop out most of the flesh, leaving just enough to keep the skin firm. It’s like hollowing out a canoe, except it’s hot potato we’re dealing with here!
Now’s the time to go wild with flavors. A dash of pepper, some crumbled bacon, a sprinkle of sharp cheddar cheese, and a good dollop of green onions. Not too much though, or else you’ll steal the spud’s thunder! After a second bake, there you go, golden, crispy and piping hot potato skins, ready to be devoured!
Cooking, my dear friends, is not just about tossing ingredients together. It’s like a waltz, an intimate dance with spices, textures, and flavors. So, if you’re in the mood for some kitchen jamboree, why not rustle up some of these darn good potato skins? Trust me, your taste buds will do the jitterbug in no time.
Let’s Get To Work!
– Start by preheating your oven to 350°F (175°C).
– Choose four medium-sized russet potatoes for making the skins.
– Rinse thoroughly under running water to remove any residual dirt.
– Dry the potatoes using a clean kitchen towel.
– Poke the potatoes on all sides with a fork. This allows steam to escape during the cooking process.
– Place the potatoes onto the grill rack in your oven, and bake for one hour.
– Once your potatoes are cooked thoroughly, remove them from the oven and let them cool.
– After cooling, cut each potato in half lengthwise. Proceed with caution, the potatoes can still be quite hot.
– Discard the soft inside of the potatoes, ensuring to leave just enough so the skin retains its shape.
– Switch your oven onto the broil setting and prepare a baking sheet.
– Lightly brush the inside of each potato skin with olive oil and season with sea salt.
– Arrange the potato skins on the baking sheet with the inside facing up.
– Broil for roughly 2-3 minutes, or until the edges start to turn golden and crispy.
– Remove the baking sheet from the oven and evenly distribute the crumbled bacon and shredded cheddar cheese onto each potato skin.
– Return the baking sheet to the oven and broil for an additional 2 minutes to melt the cheese.
– Allow the potato skins to cool slightly then garnish with chopped green onions and serve alongside some sour cream. Enjoy a bevy of flavors with your crunchy, made-from-scratch potato skins.
That was fresh!
