Potato Skins

It’s no secret that we love the recipes that come from Ree Drummond’s kitchen.  I made these potato skins from a recipe in her first cookbook.  I can’t believe her third cookbook is due out sometime this month.  Needless to say, I’m looking forward to it!

For the potato skins, you need:

  • 4 potatoes
  • canola oil
  • salt
  • 2 cups of cheddar cheese (I prefer Four State Cheddar from Sargento)
  • Bacon pieces (You could make your own. In a pinch, we buy the bacon pieces.)

Preheat the oven to 400 degrees.  Rub the outside of the potato with canola oil.  Truth be told, I think this is the secret to great potato skins.  We’ve tried vegetable oil and cooking spray.  None give the crispy crunch of canola oil.  Bake at 400 for 45 minutes.

Let the potatoes cool.  Cut them in half and scoop out the inside.  Rub both sides with canola oil and salt.  Cook on one side for 7 minutes, then flip and cook on the other side for 7 more minutes.  Fill with cheese and bacon and put back in the oven until the cheese melts.

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Personally, I like these with ranch dressing.

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Cary though, likes his with black bean turkey chili.

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PS.  Pioneer Woman doesn’t know who we are.  Neither does Sargento.  I just like ‘em.

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One comment on “Potato Skins

  1. Lesley Eats says:

    I hear ya. Sargento doesn’t care about me, but I buy their shredded cheese like crazy. For block cheese, I’m all about Cabot, but I love Sargento’s finely shredded cheeses!

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