Potato Skins Reloaded
From keni 13 years ago
Ingredients
- 3lbs small(new, baby, etc) potatoes, sliced once, if possible, to get about 1-2 bite pieces, each shopping list
- 1/3 cup olive oil shopping list
- 2T malt or balsamic vinegar shopping list
- 2T Dijon shopping list
- 1t worcestershire sauce shopping list
- 1 1/2-2lbs smoked bacon shopping list
- 1 cup cheddar or colby cheese, shredded shopping list
- 3-4 green onions, chopped shopping list
- sour cream shopping list
- kosher or sea salt and fresh ground black pepper shopping list
How to make it
- In large bowl, whisk together olive oil, Dijon, vinegar, Worcestershire sauce and salt and pepper.
- Add potato pieces and toss to coat.
- Wrap each potato with bacon. You will probably be slicing the bacon pieces lengthwise and/or horizontally in order to get them to fit.
- Secure with toothpicks, if desired(I don't desire;)
- Place all potato pieces, cut sides up, on baking or roasting rack.(I use a cooling rack over a cookie sheet)
- Bake at 425 for 20-30 minutes, until bacon is crisp and potatoes are just tender. Cook time will very slightly depending on potato sizes and type. Turn off oven.
- Remove from oven and sprinkle all cut sides of potatoes with shredded cheese, and top with green onion pieces.
- Return to oven, while it's cooling down for about 5 minutes to melt cheese.
- Serve with a dollop of sour cream
- ***A HINT: if your round taters aren't sitting well, just slice a bit of the "bottom" off of each half, so that they sit nicely as they bake, and for serving!
People Who Like This Dish 22
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The Rating
Reviewed by 1 people-
Delicious little bites! The mustard and balsamic was really nice with the potato and bacon. I made this for Keni Cooking Day on 1/30/16.
Potato Skins...more
frankieanne
in Somewhere loved it
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" It was excellent "