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Now that the holidays are here and the Super Bowl is a month and a half away, I thought it would be great to add an appetizer recipe right about now. Check out today’s guest post from Georgia at The Comfort of Cooking! When I saw her Potato Skins I knew I had to make them! Aren’t they amazing?! This is the kind of appetizer that I can’t pass up in the restaurants. I love them!
This recipe serves 8 and the ingredients are basic – any kind of potatoes (I used red), bacon, shallots, cheddar, milk and butter. For garnishes, top with more cheddar, parsley and scallions, if you’d like. Or, get creative with your own fixings! First, I just pricked the potatoes with a fork and baked them for an hour. Once they were out, the top third was sliced off, the flesh scooped out and mashed with the good stuff mentioned above. Then, back into the hollowed-out skins the mashed potatoes went, which were baked to a crisp and sprinkled with tasty toppings. I’m really looking forward to making these potato skins again. I know you will enjoy them, too, for any big or small celebration with friends and family. They’re super simple, scrumptious and will have your guests begging for more! Enjoy!
~Georgia
Potato Skins with Cheddar, Bacon and Shallots
From: The Comfort of Cooking
Makes 8 servings
Ingredients
- 8 medium baking potatoes, scrubbed
- 8 strips bacon
- 3 shallots, finely chopped
- 3/4 cups milk
- 3 Tbsp. butter
- 1/2 cup shredded cheddar cheese
- Salt and freshly ground black pepper
- 3 Tbsp. chopped parsley,optional
- 2 scallions,optional
Directions
- Preheat the oven to 400°F. Prick the potato skins all over with a fork. Bake in the oven for about 45–50 minutes, until tender.
- Meanwhile, cook the bacon in a frying pan over medium-high heat about 4 minutes, until golden. Remove from pan, chop into small pieces and set aside. Add the shallots and cook until they soften, about 1 minute more.
- Slice off the top third of each potato, horizontally. Using a spoon, scoop out the flesh into a large bowl. Reserve the hollowed-out skins and place in a lightly oiled baking dish.
- Mash the potato with a potato masher. Add the milk and butter, and beat until smooth. Stir in the cheddar, bacon and shallots and parsley. Season with salt and pepper.
- Spoon the mixture back into the potato skins and bake for about 20 minutes, or until the filling is heated through and golden on top. Serve hot with extra chopped parsley, cheddar or scallions sprinkled on top, if desired.
Thanks for sharing your yummy recipe with us, Georgia!
Please visit Georgia at The Comfort of Cooking and follow her on Facebook!
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Good Lord woman! I will make this!
These look delicious!!! We call these twice baked potatoes around here. Ha!!!
My mouth is watering! I love my potatoes and will definitely try this recipe. Thanks!
Boy do those look good. I want a whole plate full!
How do u make them ahead of time… Just don’t bake after stuffing freeze 1st then bake once thawed???
Yes, Amanda. That’s what I would do.
Yum!! These look DELICIOUS!
Mmmmmm these look awesome. bookmarking this for sure
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