Stuffed potato skins are loaded with bacon, cheese, and caramelized onions. Baked again, then topped with sour cream, bacon and everything bagel topping. Make them vegetarian by substituting imitation bacon bits or mushrooms for the bacon.
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My mom used to say that the skin of the potato was the healthiest part of the potato. I decided to do some digging and see if this was just mom’s way of trying to get me to eat the skins or for real, she was right. Well, for real, she was right. Potatoe skins are good for you. That is if you don’t load them with high fat items like cheese, bacon, and sour cream. Potato skins are high in fiber, potassium, vitamins B, C, calcium, and phytochemicals. Say What? Phytochemicals – anticancer agents. Mom was right. However, when I stuff these stuffed baked potato skins with, bacon, caramelized onions, cheese, and sour cream. Well – not so healthy anymore; but, they are delicious.
How To Make Stuffed Potato Skins:
Russet potatoes are best for stuffing. Wash them well and coat with a little vegetable oil. The oil helps crisp the skins and makes it easier to scoop out the centers once they are baked. Pierce a few times with a fork to prevent a baked potato explosion during baking. Bake for 1 hour at 450-degrees F.
While the potatoes are baking cook the bacon until it is crispy and crumble it into pieces. Caramelize the onions, and grate the cheese. Mix the white and yellow cheese together after grating.
When the potatoes are fork soft, remove from the oven one at a time,leaving the other potatoes in the oven to continue baking. Immediately cut in half lengthwise and scoop out the centers. Leave some potato meat in the skin. Use the centers in my Loaded Baked Potato Soup.
Filling the Stuffed Potato Skins:
Fill with the bacon crumbles, caramelized onions, and cheese.
Bake for 10 minutes at 450-degrees F, until the cheese is melted and the skin is hot through.
Serve with your favorite toppings. I like sour cream, bacon, scallions, and bagel everything topping. The bagel everything topping is my new favorite topper for these stuffed potato skins, salads, and avocado’s. (click here) for where to find it. Give them a Southwestern flair with my homemade salsa.
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- 4 potatoes medium-large russet
- 12 oz bacon see notes for vegetarian option
- vegetable oil and butter for carmelizing the onions
- 1 onion large diced or thinly sliced
- 1 cup shredded cheddar cheese sharp
- 1 cup shredded jack cheese
- garnish/toppings see notes
- Wash the potatoes, coat with vegetable oil, and poke 2 or 3 times with a fork. (keeps the potatoes from exploding in the oven) Bake at 450 degrees for 1 hour, or until soft when pierced with a fork.
- Scoop the potato meat out, leaving about ¼ inch of the potato in the skin. Use the meat for gnocchi or baked potato soup.
- While the potatoes are baking, fry the bacon until crispy and crumble into pieces. Grate the cheese, and caramelize the onions.
- To carmelize the onions: Add equal amounts of oil and butter to coat the bottom of a frying pan. Add the onions and stir to coat. Cook on med for 20-30 minutes or until browned and soft (caramelized). Add a little salt and sugar mid-way to help the onions carmelize. Short on time? Brown the onions until just soft about 5- 10 minutes.
- Stuff each potato skin with an eighth of the bacon and caramelized onions.
- Mix the cheese together and add ¼ to ⅓ cup total of the grated cheeses.
- Bake the stuffed skins at 425-degrees F for 8 - 10 minutes or until the potato skin is hot through, the cheese is melted and browned. Serve immediately with the topping/garnishes on the side.