Bacon Broccoli Cheddar Potato Skins
I have to confess, potato skins are absolutely one of my very favorite appetizers. I love to order them at the bar, but somehow, never thought to make them at home, which is totally silly because how many times have I made baked potato soup and tossed those precious potato skins in the compost bin? The skin is where all the vitamins live. You should totally eat the skin!
So today I was making potato soup and I decided this time I should actually USE those skins. Because potato skins are a thing. A truly wondrous thing. And you can make them at home, no frying involved. All you need is an oven. And some potatoes. And cheese and bacon. A bit of butter and olive oil. And maybe some Greek yogurt (or hey, if you want to go all out, sour cream) and green onions. If you are anything like me, you have all of these things in your house. Maybe you even have green onions growing in your potted plants? I totally do.
So tonight I had potato skins for dinner. At first I tried to skimp on the cheese and ended up deciding they need more cheese and re-baking them one more time. So do yourself a favor: use a goodly amount of cheese and remind yourself that you are NOT eating deep-fat-fried potato skins soaked in fat and full-fat sour cream at the bar. You are taking a (small) step forward for your health, soaking up all the vitamins that live in the skin of the potato and reveling in the goodness of bacon broccoli cheddar potato skins. Savor. Every. Bite.
- 4 small - medium russet potatoes
- 1/2 Tablespoon butter
- 1/2 Tablespoon olive oil
- 1/2 cup (or more) chopped frozen broccoli, thawed
- Red Robin Seasoning & fresh-ground black pepper
- Shredded sharp cheddar cheese
- 2 slices lean bacon, fried till crisp and crumbled
- Preheat the oven to 350 F. Spray a baking sheet with cooking spray.
- Wash the potatoes, then while still wet, sprinkle the skins with salt. Place the potatoes directly on the oven rack and bake for about 1 hour or until completely tender when poked with a fork.
- Remove the potatoes from the oven and let cool slightly. Slice lengthwise and use a spoon or melon baller to scoop out the flesh, leaving a slight "wall" of potato inside each skin. Save the flesh for something else (I used mine in soup).
- Increase the heat in the oven to 425 F. Melt the butter with the olive oil and brush both the inside and the outside of the potato skins with this butter mixture. Set the skins with the scooped side down on the baking sheet. Bake for about 8 - 10 minutes or until the skins are crispy on top. Flip the potatoes over and bake for another 5 minutes. Remove from oven, sprinkle with Red Robin Seasoning and pepper, then add the broccoli, some shredded cheddar cheese, and a few sprinkles of bacon on each potato skin. Put back in the oven to bake for about 5 more minutes or until the cheese is melted.
- Top with plain Greek yogurt or sour cream and snipped green onions and enjoy!
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.