January 8, 2010
For weeks Dan has been asking me to make Potato Skins from The Pioneer Women Cooks, but I kept putting it off because I don't really love potato skins and, ya know, if I am going to put forth the effort I might as well make sure I want to eat it too, right? However, last night was the National Championship Game and I thought I'd put on my super cool wife hat and give them a try just to be festive. Plus I have that pesky New Years Resolution to try 24 new recipes. 1 down! 23 to go!
Good news! They are super easy to make and really yummy! Bad news, mine did not contain the required green onions. You see, I have never cooked with green onions so I did not know what they looked like. Upon entering the fruits and vegetable section of my local grocery store I was attacked by a "helpful" employee wanting me to try the cherries. Seriously, the dude would not stop talking about the dumb cherries and getting me free samples even though I don't even like cherries and I told him that. It took me ten minutes to get the guy to stop harassing me and when I realized I could not find the green onions I was not about to ask him for his help and have him get all yappy again. Hence, no green onions on my potato skins, but for future reference they look like this:
Here's my adapted version of Rea's recipe since I could not find it on her website for some linkage. Not going to lie...my version is going to contain a lot more cheese and bacon then her's... :)
1. 8 to 12 slices of thick cut bacon
2. 8 russet potatoes, scrubbed clean, raised in Idaho (obviously)
3. Canola oil or something similar
4. Kosher salt
5. 1 1/2 - 3 cups of sharp cheddar cheese
6. 1 cup sour cream
7. 4 green onions, sliced. Assuming you can find them.
1. Preheat oven to 400 degrees.
2. Scrub potatoes clean, rub the skin with canola oil, bake for 45 minutes.
3. In the meantime fry up the bacon and cut into little pieces.
4. Grate cheese.
5. I am sure at this point you would slice up the green onions into little pieces.
6. Take potatoes out, let cool for about five minutes, otherwise you will squish one while trying to cut them and swear really loud.
7. Cut the potatoes in half lengthwise with a really sharp knife as to avoid squooshing. Scoop out inner flesh leaving only a little of the potato in the skin.
8. Brush both sides of the potato with canola oil.
9. Place the skins cut side down in the pan, bake for 7 more minutes (to get them crispy). Flip to other side, bake for 7 more minutes.
10. Remove from oven and fill the skins with cheese and bacon bits. Put back in the oven to melt cheese.
11. Remove from oven and put on onions and and sour cream to taste right before serving.
12. Win Best Wife Ever Award.