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October 3, 2011
Salsa Potato Skins
Soups, Salads And Starters
Prep time:
15 mins.Bake Time:
50 minutes“Crispy potato skins make a great snack—especially when they’re topped with a bacon, sour cream and salsa topping.”
Ingredients
Serves 4
- 4 russet potatoes (about 8 oz. each), scrubbed
- 1 tbsp. butter
- 1/4 tsp. salt, divided
- 6 strips bacon
- 3/4 cup sour cream
- 3 green onions, finely chopped
- 1/8 tsp. black pepper
- 1 cup shredded Cheddar cheese
- 3/4 cup prepared salsa
- 1 cup guacamole, for serving
Directions
1
Preheat oven to 400°F. Prick the potatoes all over with a fork and place on a baking sheet. Rub the potatoes lightly with the butter and half of the salt. Bake the potatoes until tender, 45–50 minutes. Cool slightly, then cut into quarters. Return to the baking sheet.
2
Cook the bacon until crisp, 3–4 minutes. Cool slightly, then crumble into a medium bowl. Meanwhile, increase oven temperature to 425°F. Scoop out the potato flesh, leaving a 1⁄2-inch layer inside the skins; discard the potato flesh or save for another use.
3
Stir the sour cream and onions into the bowl with the bacon; add the remaining salt and pepper. Divide the sour cream mixture evenly among the potato wedges. Sprinkle with the Cheddar. Bake until golden and bubbly, 6–8 minutes. Top the skins with salsa and serve with guacamole.
Variations(0)
Reviews(0)
Serving Suggestion
Serving Suggestion
Serve these delicious potato skins alongside some spicy chicken wings and fried mozzarella sticks.
Great Ideas
Great Ideas
• Use the leftover potato flesh from Step 2 to make potato pancakes. The sour cream mixture and salsa are perfect side dishes.
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