Photo: Maple-Bacon Potato Skins Recipe
Directions
sToppings: Apple butter, crisp bacon and maple syrup on cheesy skins
How to Make Classic Potato Skins:
Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)
Photograph by Karl Juengel/Studio D
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By gimesun
on January 21, 2011
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SOOOO Good! We loved these, crumbled the bacon and put it on top w/grated cheese. Just a drizzle of maple syrup is needed. A+++
By purplepentacle
Bangor, ME
on October 04, 2010
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YUUMMMMMMY! You look at this recipe and think ohhh, simple, yeah, maybe. But we are big Patriots fans and thought on a lark we would make these as a snack to have for the game. We were absolutely blown away by how good they were. The only change we made was instead of baking cheese on the bottom of the skin (which I tried, but it didn't work out, we put some shredded Vermont White Cheddar on top. You'll be glad you tried this one.
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