Potato Skins

For this I have to thank Simply Recipes.  Without the beautiful photography on that blog, I may not have made these and that would have been a shame.  I, of course, had to put my own spin on these.

Here is what I did:

1.  Bake some potatoes - I usually use Russet potatoes, wash them, dry them and smear them with a tiny bit of butter.  I have found the easiest way to do this is take a baggie on my hand, pinch off a bit of butter and proceed to rub it all over the potato (or pan - if I need to grease a pan).  I know that many people pierce their potatoes with a fork to keep them from exploding, but I come from a potato growing family and we have never had that problem.  I bake them at 400 for about 45-60 minutes, or at 325 for as long as I feel like it.  :o)  It is completely possible to over-bake potatoes, and I have done it a few times, but the insides are fine, it is just the skins that aren't so tasty anymore. 

2.  Serve as baked potatoes.  My family doesn't usually eat the skins of their baked potatoes anyway, so this doesn't matter.  You could also cut them in half and scoop out the flesh for mashed potatoes, or hash, or a number of things.

3.  Scoop out any remaining flesh, and save for another purpose.  I scoop almost all of it out instead of leaving a 1/4 inch or so like most people because I like the skins to be crunchy.  My skins also don't look nice and neat like Simply Recipe's, but they are still very tasty! 

4.  Heat up the oven to 450 degrees.  Place skins on a rimmed cookie sheet.  Brush or spray with olive oil - or whatever oil suits you - on both sides. 

5.  Bake for 15-20 minutes or until crunchy, flipping halfway through.

6.  Take out of oven and top grated cheese and if you want, some crumbled ham, bacon, chicken, whatever you like.  Put back into oven until cheese is bubbly - a couple of minutes.

7.  Remove and serve with sour cream and BBQ sauce.  At least, that is what I like to have it with!

8.  Enjoy the oohs and ahhs from your family and friends.