Hi guys. I’m Laura Vitale, on this episode
of Laura in the kitchen I’m going to show you how to make everyone’s favorite – potato
skins. But I am going to show you how to make them at home, without the hassle of a deep
fryer. They are going to be quick and easy to make, so let’s get started. So first thing
we are going to do is go over the ingredients, you are going to need some thick slices of
bacon, you are going to need some cooked potatoes which I will talk about in a second. I have
some freshly grated extra sharp cheddar, I have some green onions that I have finely
chopped, salt and pepper and a little bit of olive oil and then you can use sour cream
the end if you prefer. Now, for the bacon you want to preheat your oven to 450F, we are
going to do everything at 450F so it doesn’t matter. Preheat the oven so that it is nice
and hot. For your potatoes you have two options, you can cook them in the microwave for about
20 minutes or until they are just about tender all the way through. Or you can cook them
in the oven at 400 for a couple of hours because these are russet potatoes so they are really
big, so they will take a while. I made mine in the oven because I had the oven on, but
it doesn’t matter. Whichever way you do it you just want them to be just about all the
way cooked through. Now the potatoes and the bacon I am going to kind of cook at the same
time so I am going to prep my potatoes. Here is what I am going to do. You are going to
take your potato that is just about cooked all the way through. What am I doing with
that little bitty knife? I am going to cut this in half – just like so. With a spoon
I am going to scoop out all of the flesh leaving about a quarter inch border around just so
that the potato can keep its shape while we cook them in the oven. Now all I did was hollow
them all out and then I cut each half in half, so each potato is going to be in four pieces
and then I put some olive oil at the bottom of my baking sheet so that the bottom of the
potato kind of crisps up. Now I am just going to drizzle the top with a bit more olive oil
because I want everything to be crispy and then just season it with salt and pepper.
Potatoes need seasoning otherwise they will taste like nothing. Now this along with the
bacon is going to go into your preheated oven at 450 for about twenty minutes or until the
potatoes are super crispy and so is the bacon. My potatoes baked for about twenty-five minutes
and the bacon only cooked for about fifteen and then I let it drain and then I rough chopped
it. Now all I am going to do is top these. It’s that simple. I am going to do the cheddar.
You don’t have to be perfect or precise. I just like to scatter it all over the place
pretty much. Then I am just going to top that with the bacon, again – just scatter it all
over the top. It does not have to be perfect because once it cooks together and the cheese
melts, the cheese kind of becomes the glue for the bacon, the scallions to stick to.
Lastly, and this is totally optional, I am going to scatter a few scallions over the
top. I like the freshness and it has a little bit of an interesting flavor – to me anyways.
So it gets away from that cheese and bacon and gives it a little something extra that,
you know, kind of takes away from all the richness. This is going to go back into your
450 degree oven for about five to ten minutes or until the cheese is lovely and golden and
bubbly and melted. These went back into the oven for literally five minutes or until the
cheese is melted, which takes absolutely no time since everything else is already cooked.
But that’s it! They are quick and simple to do. You don’t have to think about the fryer
and grease or all the hassle. You can just make them in your oven, they will come out
ten times better I guarantee it. Everybody loves them. That’s it! Hope you enjoyed spending
time with me. To get this recipe and others go to www.laurainthekitchen.com and I will
see you next time. Bye-bye.