I make potato skins a lot in our little corner of the world! It is a fun appetizer or side dish that we all love--and one that the kids can adapt to suit their own tastes. I love potato skins for a busy dinner side. I can bake the potatoes and fry the bacon or chop veggies early in the day--and throw together the potato skins and bake in less than 30 minutes at meal time. It always gives that restaurant feel to a same old same old dinner! While this recipe features my husband's favorite: Cheesy, bacon & broccoli potato skins--you can see in the pictures that I leave the broccoli off some for the anti-broccoli crowd! What is my go-to recipe for Cheesy, Bacon & Broccoli Potato Skins?
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Ingredients for Cheesy, Bacon & Broccoli Potato Skins
8-10 Medium Sized Baking Potatoes
8-10 Slices of Bacon, Fried Crispy and Crumbled
2 c. Broccoli Florets, Cooked & Chopped into Bite Sized Pieces
2 c. Shredded Cheddar Cheese
2 Tbsp. Green Onions or Chives, Chopped
Sour Cream
Ingredients for Cheesy, Bacon & Broccoli Potato Skins
Prepare the Potatoes, Bacon & Veggies. Bake the potatoes until done--but, still firm. I generally bake my potatoes in the oven. I poke holes in the skin with the tines of a fork, wrap the potatoes in aluminum foil and bake at 350°F for about an hour and 20 minutes.
Alternatively, you may opt to cut the prep time and microwave your potatoes instead. Simply poke the skins of a washed potato with the tines of of a fork, wrap with a paper towel, place on a microwave safe plate and cook on full power for 5 minutes, then turn and cook an additional 3-5 minutes or until done. Allow the potatoes to cool before cutting. Make sure the cooked bacon and veggies are chopped and ready to assemble!
Pre-Bake the Potato Skins. Pre-heat the oven 350°F. Line a baking sheet with aluminum foil sprayed with cooking spray, if desired--or simply use a nonstick baking sheet. Slice the baked potatoes lengthwise and scoop out most of the potato inside--leaving about 1/4 inch or so all the way around the potato's skin. Brush each potato with olive oil and sprinkle with salt and pepper. I oil and season the potato inside and outside for flavor. Place the potatoes on the baking sheet and bake for about 10 minutes. This crisps up the potato skins without overcooking the filling!
Top the Potato Skins and Bake Again. Divide the bacon, broccoli, and shredded cheese equally and fill the potato shells. Return to oven an bake for another 5-7 minutes or until cheese is melted.
Garnish and Serve. Garnish with sour cream and green onion tops or chopped chives. Serve warm.
Cheesy, Bacon & Broccoli Potato Skins
Ingredients
- 10 Medium Sized Baking Potatoes
- Olive Oil (About 1/4 c.)
- Sea Salt
- Pepper
- 10 Slices of Bacon, Fried Crispy and Crumbled
- 2 c. Broccoli Florets, Cooked & Chopped into Bite Sized Pieces
- 2 c. Shredded Cheddar Cheese
- 2 Tbsp. Green Onions or Chives, Chopped
- Sour Cream
Instructions
- Prepare the Potatoes, Bacon & Veggies. Bake the potatoes until done--but, still firm. I generally bake my potatoes in the oven. I poke holes in the skin with the tines of a fork, wrap the potatoes in aluminum foil and bake at 350°F for about an hour and 20 minutes.
- Alternatively, you may opt to cut the prep time and microwave your potatoes instead. Simply poke the skins of a washed potato with the tines of of a fork, wrap with a paper towel, place on a microwave safe plate and cook on full power for 5 minutes, then turn and cook an additional 3-5 minutes or until done. Allow the potatoes to cool before cutting. Make sure the cooked bacon and veggies are chopped and ready to assemble!
- Pre-Bake the Potato Skins. Pre-heat the oven 350°F. Line a baking sheet with aluminum foil sprayed with cooking spray, if desired--or simply use a nonstick baking sheet. Slice the baked potatoes lengthwise and scoop out most of the potato inside--leaving about 1/4 inch or so all the way around the potato's skin. Brush each potato with olive oil and sprinkle with salt and pepper. I oil and season the potato inside and outside for flavor. Place the potatoes on the baking sheet and bake for about 10 minutes. This crisps up the potato skins without overcooking the filling!
- Top the Potato Skins and Bake Again. Divide the bacon, broccoli, and shredded cheese equally and fill the potato shells. Return to oven an bake for another 5-7 minutes or until cheese is melted.
- Garnish and Serve. Garnish with sour cream and green onion tops or chopped chives. Serve warm.
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