Loaded Baked Potato Skins…MMMMM!
The kids are always hungry and I am always cooking, but sometimes I look for things that are easy to make.
Today I decided to tinker with a baked potato recipe.
Cooking is such a pleasure when you know that the food you put down is going to be munched up in minutes.
Who does not want their food to be a great ‘hit’ with their family and friends?
Preparing food however, can be tireless as the job is never-ending and needs to be repeated.
I have a few pieces that I keep as my trusted, true, and easy in order to just make in a pinch. I bet you have those recipes too right?
This particular recipe is easy to prepare, works well for tailgating, home-gating, parties, happy hour and as a dinner with sides served!
Preparing a food that is not too hard to make will end up with kudos to you and it’s gluten-free!
I have bypassed posting cutting and scrubbing a potato because I am sure you know how to get to that point!
Now, you have to cut, scrub and then half the potatoes, and toss them in a large mixing bowl that has olive oil, salt and pepper in it.
Make sure your tray is dressed with no stick or a bit of vegetable oil, so the potatoes don’t stick.
Line the potatoes white-side up, and bake.
Once they are crispy in color, remove and add cheese, do not place back in over, the cheese will melt from the heat, it is that easy.
This recipe is perfect for both vegetarians and meat eaters.
When I prepare this food, I eat it without any toppings, I actually slice tomatoes up and place it with the cheesy potatoes.
My family eats these with meats or as meals and they stack it up with bacon and all the fixings.
I think of this like a Nacho Platter, but with a little more substance.
My boys love this meal because they are getting ‘junk’ but I know they are eating healthy, home-cooked food.
These are the topping that my family uses.
You can add more, switch them up or eliminate them completely.
I love this recipe because it is baked, not fried, and I do not remove ANY of the insides of the potatoes, unlike the restaurants that scoop out the middles.
Lavishly living food out loud was extremely easy as you can see with this potato skin recipe.
I would recommend Yukon Gold potatoes as they are easiest to prepare for this dish.
The meal is inexpensive and easy to prepare.
While these bake I do about 300 other mini tasks and before you know it, dinner is on the table.
Enjoy this recipe from In The Kitchen With Dana!
Loaded BAKED Potato SkinsPrint
- 10 Potatoes - Hand Sized Scrubbed, Cut In 1/2 and placed in a mixing bowl
- 1 Bag of Shredded Cheese Four Cheese
- 1 C Of Olive Oil
- 1 Tbsp Of Salt
- 2 Tsp of Pepper
- 1 Bag of Bacon Bits optional
- 1 container of your favorite sour cream dip optional
- 1/4 cup of Green Onion Tops optional
- Clean your potatoes, then cut each one in 1/2
- Place cut potatoes in bowl
- Toss all potatoes with 3/4 Olive Oil, Salt and Pepper
- Smear some of the 1/4 reserved Olive oil on baking tray, enough to coat tray, but not to spatter.
- Place potatoes face up
- Bake on 400 for about 45 minutes until potatoes are golden brown - once brown bring out of oven
- Reduce heat to 350 on the oven
- Mix cheese and remaining olive oil in a bowl, then toss onto all the potatoes
- Place potatoes back into the oven to melt the cheese
- Once cheese is melted bring potatoes out of the oven, allow to cool slightly, then add toppings of choice: Dip, Bacon Bits, Chives, Green Onions, etc.
- Serve Warm