If you follow me at all you can probably tell that my mind is on football and appetizers. Yes, my Buffalo Bills lost the other day but it was a great run! Cannot be unhappy with how far they went this year. We are in an appetizer for dinner phase right now at our house. I learned how to make this version of potato skins from a friend almost 20 years ago. This recipe is a bit heavy on the butter but it makes the potato skin, to me anyway, a bit crispier on the outside and more flavorful in the center potato section.
Verdict: These are always a hit in our house. I save the scooped out centers to make either mashed potato pancakes or croquettes. Don’t want to waste any of the potato. The best part of this recipe is you can bake the potatoes the day before you want to serve them and have them 75% done before you want to put them in the oven. We bake the potatoes, crisp the bacon, and shred the cheese the night before. Then it is just scooping the centers, dipping in butter and baking the potatoes to warm them with the cheese and then a few seconds under the broiler if you want to brown the tops a bit.
We served these with a side salad to complete our meal.
Loaded Potato Skins