America's infatuation with potato skins began in the mid-1960s at the original T.G.I. Fridays in New York, where customers discovered how well they went with big, fun drinks. The inspiration for our recipe comes from a potato-focused eatery called Spudly's, in Metarie, Louisiana. Although Spudly's is best known for mealworthy stuffed potatoes, it also offers all kinds of skins, which happen to be one of the best snack/bar foods on earth. They are easy to make at home (and they leave you with plenty of scooped-out potato to transform into potato pancakes later in the week). Skins are best eaten still at least a little bit warm.
Preparation Time: 20
Cook Time: 90
4 large baking potatoes, baked and cooled, cut in half lengthwise
3 tablespoons olive oil
2 tablespoons grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon pepper
2 cups shredded cheese: cheddar, mozzarella or Swiss, to taste
1/2 pound bacon, cooked, drained, and broken into small pieces
1 cup sour cream
1/3 cup chives
- Preheat oven to 450 degrees. Oil a large cookie sheet.
Scoop out the potatoes, leaving about 1/4-inch inside the skin.
Mix together the olive oil, Parmesan cheese, salt and pepper and brush it all over the potato skins, inside and out.
Bake the skins, open side up for 7 minutes. Turn them and bake another 5-7 minutes until crisp.
Fill the skins with cheese of choice and top with bacon bits. Bake another 2-3 minutes or until cheese is well-melted.
Place on serving tray, dolloped with sour cream and chives.