Fully Loaded Potato Skin Cakes Recipes

FULLY LOADED POTATO SKINS

Steps:

• Preheat the oven to 415 degrees F (200c/gas mark 6).
• The day (or up to 2 days) before you load them, prick all 10 potatoes, then bake the potatoes until the skins are crisp and the insides floury, about 1 to 1 1/2 hours. As soon as you can bear to tackle the hot potatoes, cut them in half lengthwise and scoop the insides into a bowl. Put the husk-like skins of the potatoes on a tray and, when cool, cover until you are ready to fill them. Let the potato cool in the bowl, and then cover until needed.
• When you are ready to fill the potatoes, preheat the oven to 415 degrees F (200c/ gas mark 6). Add 7 ounces (200g) of grated Cheddar to the cold potato along with the sour cream. Finely chop the spring onion and add to the potato, with the salt, pepper and Worcestershire sauce. Spoon the potato filling into the potato skins, and lay each half on a baking tray so they fit snugly together. Sprinkle with the remaining cheese, giving each potato skin a light covering, and cook until golden, about 20 to 30 minutes. In a large saute pan, over medium heat, add enough oil to coat the bottom of the pan. Fry the bacon rashers in the oil, or grill them, until crispy. Remove them to a paper towel lined plate and then crumble. Sprinkle each potato skin with the bacon to make them fully loaded. Transfer the potato skins to a serving platter and serve.

FULLY LOADED POTATO SKIN CAKES

Steps:

• Cook bacon until crispy, drain and set aside.
• place potatoes and garlic into a pot of water, bring to a boil. Boil about 20 minutes until tender. Drain, return to the pot and mash together. Let cool slightly.
• Add cheese to potatoes, mash more to combine. Crumble bacon and stir into potatoes.
• Add green onions and pepper, egg and flour. stir until smooth and thick.
• Dust hands lightly with flour and using 1/2 c each form into patties 1/2 inch thick and 2 inches wide.
• Heat some oil in a non stick pan (i use just a tad of cooking spray) and fry patties in bunches, about 3 mins per side until golden and crispy.
• Serve with sour cream and salsa if desired.

LOADED BAKED POTATO SKINS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven.
• When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use. Place skins back onto the baking sheet.
• Combine olive oil, Parmesan cheese, salt, garlic powder, paprika, and pepper in a small bowl; brush over both sides of skins.
• Return to the oven and bake until very crisp, about 10 minutes, turning skins halfway though.
• Sprinkle skins with Cheddar cheese and bacon. Return to the oven and bake until cheese is melted, about 2 more minutes.
• Serve topped with sour cream and green onions.

LOADED BAKED POTATO SKINS RECIPE

Steps:

• Heat oven to 475 degrees F.
• Cut baked potatoes in half lengthwise.
• Scoop out pulp, leaving a 1/4" shell (discard pulp, or reserve for another recipe).
• Place potatoes skins on a greased baking sheet.
• In a small bowl combine oil, Parmesan cheese, salt, garlic powder, paprika, and pepper.
• Brush over both sides of skins.
• Bake for 7 minutes; turn over and bake about 7 minutes more. Bake until crisp.
• Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted.
• Top with sour cream and onions.
• Serve immediately.