I want to make loaded potato skins with bacon and cheese. Can i bake them in the oven instead of deep frying?
She is absolutely right. Baking is best. My suggestion is to get the spuds in the micro and get them soft. Scoop out the spuds until they are nice and rounded and look good. This is best done cold. Get the oven hot and brush a little olive oil into the centre of the potato cup then pop in the oven for a little. They will go crispy on the top. Meanwhile fry the strips of bacon and grate the cheese. The (slightly toasted) spud cups should now be ready for your filling. Either let go cold and use when you need em or pop straight into the oven till the cheese melts and goes nice and brown.
potato skin recipe 6 small to medium sized russet baking potatoes (total 3 pounds) Olive oil Canola oil or grapeseed oil Kosher salt Freshly ground pepper 6 strips of bacon 4 ounces grated cheddar cheese 1/2 cup sour cream 2 green onions, thinly sliced, including the greens of the onions 1 Scrub the potatoes clean then bake the potatoes using your favorite method, either oven or microwave. If using an oven, rub with olive oil and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed. If using a microwave, rub all over with olive oil and cook on the high setting for about 5 minutes per potato. I have found that baking the potatoes in a conventional oven yields potatoes that are easier to work with (cut and scoop out), the potato seems to adhere to the skins a little better, but there is hardly a discernible difference in the final product. 2 While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for
