POTATO SKINS

Potato Skins image

With a crispy exterior along with a soft, cheesy, creamy interior, these are a delicious appetizer to serve anytime

Provided by Francine Lizotte @ClubFoody

Number Of Ingredients 10

Ingredients

2 large russet potatoes, scrubbed and dried
1 teaspoon(s) vegetable oil
1/4 cup(s) red peppers, finely chopped
2 tablespoon(s) jalapeño peppers, seeded, ribs removed and finely chopped
4 large slices bacon, cooked and crumbled
1 cup(s) sharp yellow cheddar cheese, shredded plus 2 tbsp. for topping
1/2 teaspoon(s) canola oil, for brushing
1/2 teaspoon(s) taco seasoning
1/2 cup(s) light sour cream, or as needed
1 large green onion, sliced or as needed

Steps:

Preheat oven to 400ºF.
Prick potatoes with fork or pointy knife and place them on a baking sheet lined with foil. Transfer to the preheated oven and bake until tender with a slight resistance, about 45 to 55 minutes. Remove from the heat and let them cool for 10 minutes. Increase temperature to 450ºF.
Meanwhile, in a medium skillet over medium heat, add 1 tsp. vegetable oil. When hot, add red peppers and jalapeño peppers; sauté for 2 to 2 ½ minutes or until they start to soften.
Remove from the heat and transfer mixture into a bowl. Add crumbled bacon and cheese; stir well and set aside.
Halve the potatoes lengthwise and scoop out the flesh, leaving about ½-inch on the edges to help keep their shape. In a small bowl, combine ½ tsp. canola oil and taco seasoning. Brush flesh with oil before placing halves on the baking sheet lined with foil used earlier. Transfer to the 450ºF preheated oven and bake for 10 minutes.
Fill the potato skins with pepper mixture and return them to the oven; bake for 5 minutes. Remove and garnish the potato skins with sour cream and green onions.
To view this recipe on YouTube, click on this link >>>> https://youtu.be/zqX-rdR4sY8

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