Like heaven, that’s the only way I can describe the crispy potato skins. This is the best typical American recipe you’ve ever tried. You’ll need an hour to make it, but that is well worth it!
Let’s start with the fact that I’m not very creative and I’ve gotten this recipe from my hostmom. She had the recipe from The Pioneer Woman. I had to have something American for my goodbye party. So I decided to get some help from America and I am still very pleased with it because in two weeks I have made this three times.
This is what you need
- 8 slices thick-cut bacon
- 8 russet potatoes, scrubbed clean
- Canola oil
- Kosher salt
- 1 1/2 cups sharp cheddar cheese
- 1 cup sour cream
- 4 green onions, sliced
How you make them
Preheat the oven to 400 F. Fry the bacon in a pan until they become crispy. Then let the bacon cool down on paper towels, it will pulls off fat better and they get even crispier. Then grab the potatoes, clean them (not the zest!), prick them a number of times with a fork and then coat them with olive oil. Place the potato in for 45 minutes to an hour until they are done.
If the potatoes are cooked cut the potato in half lengthwise. Get the inside of the potato out and make sure you have a thin layer of about. Lubricate the potatoes with olive oil and sprinkle with kosher salt. Place the potatoes with the flat side down in the baking dish and bake for 7 to 10 minutes until the outside is crispy. Then turn the potatoes and put them again in the oven so that the inside is also crispy.
Cut or break the bacon meanwhile in pieces and put the cheese ready. Fill the potatoes with cheese and bacon. Put them one more time in the oven until the cheese is well melted.
You can then choose to the crispy potato skins to eat hot or cold. The only thing you have to do is put a dot sour cream and spring onion on top of it and you’re good to go.
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