I used to try baking the potatoes first, which always left me with an hour and a half wait coupled with either burnt skins or powdery, over-cooked potato. My wanting to start the potato skins this way always kind of baffled me because I always make our "baked" potatoes in the microwave. With that in mind, I tried something different this weekend. I cooked the potatoes almost done in the microwave then finished them in the oven. Perfect and in under a half hour. You can up the cheese to ½ lb if you like them overflowing with cheesy goodness.
Serves 3 - 5, as an appetizer
5 medium potatoes, scrubbed clean with a towel or brush. They must not be wet.
1/3 lb cheddar cheese, shredded
¼ lb bacon, cooked and crumbled
sour cream (opt.)
- Preheat oven 450°F.
- Place the potatoes evenly around the microwave. Try to place them so they don't touch each other. Do not prick them. I promise they won't explode.
- Cook on HIGH for 6-8 min or until almost done.
- Meanwhile, toss the bacon and cheese together in a small bowl.
- Remove potatoes from microwave and slice each in half, length-wise.
- Place each half, cut side up, on a baking sheet.
- With a small spoon, scoop out the middle of each half, leaving about ¼" edge. Be careful not to go all the way through the skin. Reserve potato innards for another use.
- Fill each cavity with the bacon/cheese mixture.
- Bake for 15 - 20 min or until cheese is melted and skins are crisp.
- Serve with sour cream, if desired.
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