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I love a good excuse to eat unhealthy American food so I’ve outdone myself and came up with three different ways to serve potato skins for the big day (or really ANY day cus they’re so good).
I made this recipe so that there were 4 halves of each of the 3 flavors (so 12 pieces total). I’m not going into too much specifics about how much cheese or other ingredients to use because I think it’s up to you how cheesy or bacon-y you want to get.
Potato Skins 3 Ways
Ingredients
- 6 russet potatoes
- Extra virgin olive oil
- Kosher salt
For Regular:
- Cheddar cheese shredded
- 3 slices quality bacon
- Scallions sliced thin
For Pesto:
- 1 part sour cream
- 1 ½ part pesto I used my fav Giovanni Rana premade pesto
- 1 part mayonnaise
- 1 part parmesan cheese highly recommend using the long shredded pieces--I used BelGioioso Freshly Shredded and extra for topping
For Pizza:
- Mozzarella cheese shredded
- Tomato sauce I used my favorite HotTom sauce (you can buy it here)
- Pepperoni about 2 slices per potato
Instructions
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Preheat oven to 400 degrees.
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Wash the skin of the potatoes and dry with a towel. Line a baking sheet with aluminum foil and drizzle olive oil on the potatoes and some kosher salt. Bake for about 1 hour or until you can easily pierce the potato with a fork.
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In the meantime, place bacon on another aluminum foil lined baking sheet and cook for about 5 minutes on each side.
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While potatoes are baking, combine pesto, sour cream, mayonnaise and parmesan cheese in a mixing bowl. Set aside.
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When the potatoes are done, cut them in half lengthwise. Using a regular spoon, scoop out about half of the inside (set aside for another use), place back on the baking sheet and drizzle with more olive oil and salt. Put your oven on broil and bake for another 5 minutes or utnil the edges start to brown.
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Take the potatoes out and fill them with the respective toppings:
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For the regular, add cheddar cheese and chopped up bacon bits.
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For the pesto, add in about 1-2 spoonfulls of the mixture and then top with some extra parmesan cheese
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Lastly, for the pizza, fill in with sauce, top with mozzarella cheese and pepperonis (I used 2 pepperonis per half).
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Bake for another 3-5 minutes. Serve hot!
