Potato Skins Recipe • Tex~Mex Style Appetizer - Episode 494

Scrub and dry the potatoes.

Prick the potatoes at several places with a fork.

Place the potatoes on a baking sheet lined with foil.

Transfer the baking sheet to a preheated oven at 400ºF/200ºC.

Bake the potatoes for 45 to 55 minutes or until tender with slight resistance.

Remove the potatoes from the oven and let them cool off.

Increase the oven temperature to 450ºF/230ºC.

In a medium skillet over medium heat, add a little bit of oil.

When the oil is hot, add red peppers and jalapeno peppers and sauté for 2 to 2:30 minutes until they start to soften.

Remove the pepper mixture from heat and transfer to a mixing bowl.

Add cooked crumbled bacon and 1 cup of sharp cheddar cheese to the bowl and combine well.

Set the mixture aside.

Once the potatoes are cool enough to handle, cut them in half lengthwise.

Using a melon baller, spoon, or small ice cream scoop, remove the flesh from the potato halves, leaving about half an inch of flesh to keep their shape.

In a small bowl, combine 1 1/2 teaspoons of canola oil with Taco Seasoning and blend well.

Brush the flesh of the potato halves with the oil and seasoning mixture.

Place the potato halves back on the baking sheet and transfer to the preheated oven at 450ºF/230ºC.

Bake the potato halves for 10 minutes.

Remove the potato halves from the oven and spoon the pepper-bacon-cheese mixture into the cavities.

Return the potato skins to the oven and bake for an additional 5 minutes.

Remove from the oven and finish adding light sour cream and chopped green onions on top.

Equipment Needed

Spice Level:

Dietary