Sunday, January 01, 2006
Heavenly Loaded Potato Skins
And it's a new year! Any resolutions? Not here, really - I'm quite happy with 2005, and plan to go on in the same manner. I'll try to get even better about working out - sure - but if I can keep up my regular visits to the gym like I have this year, hey, that's plenty. As for food, well. I'm trying to eat relatively healthy, but sometimes it's just not happening. We were away for New Year's last night, and I'm feeling not quite up to speed today. I don't have a hangover, per se, but I have a major craving for fat and salty. I'll probably end up making bacon and scrambled eggs for breakfast, maybe even with some pancakes thrown in for good measure... but for those not in the mood for fatty breakfast food - let me tell you about my potato skins.
I love potato skins - who doesn't? - and I always order them when we're at TGI Friday's. Thankfully, that's not very often. But it might be a turn for the worse as I've learned how to make them at home! I followed a recipe from Kevin, and I have to re-print it just to make sure I never ever lose it. Not that it's difficult, but.. still. It's nice to have it handy.
Loaded Potato Skins
2 large baking potatoes
4-5 strips of bacon
2 large handfuls of shredded cheese
1 red onion, diced
sour cream for dipping
oil for deep frying
Start by baking the potatoes until they're done. Let cool - or you'll hurt yourself, I know I did - and scoop out flesh, leaving just enough to make sure the skins are still stable. Reserve flesh for something else.
Heat oven to 225°C.
Dice bacon, and fry it until crisp. Heat the oil in your deep fryer, and fry skins until golden brown and very crisp. Drain on paper towels.
Divide bacon and red onion among skins. Topp with the cheese, and bake until the cheese has melted and bubbles, it'll take about ten minutes.
Season liberally with salt and freshly ground black pepper. Serve with sour cream.