Potato Skins
The era when you were a teenager or young adult will probably end up being your favorite throughout your life. Nostalgically you’ll be remembering how great it was back then… it’s normal! You were younger, full of energy, ready to embrace your life, experimenting and discovering new things.
The 80s’ was my “era’! I spent my late teen age and my early adulthood during that decade. Of course I miss it! The fashion was fabulous and very elegant (I owned a High Fashion Boutique for Ladies in the late 80s to mid-90s), the music was awesome (even these days, the younger generation enjoys it!), and the food was delicious!
When it comes to food, sadly many popular items are hard to find now or have completely disappeared from menus like Pizza Rolls, Russian dressing, Stuffed Mushrooms, Sloppy Joes, etc. including this featured one… Potato Skins!
This is such a delicious and easy appetizer to make. Without reinventing the wheel, I still had to add some ingredients to make it even more “yummy”! I add red peppers as well as jalapeño peppers, just enough to give a little zip to the dish. I also use some of my Homemade Old El Paso Taco Seasoning along with smoked paprika… these alone make a tasty impact on this appetizer.
In case you don’t know, I have a cute nickname from friends and family; it’s Minnie Mouse! I’m sure you can guess why. Of course, cheese has to be a part of it. I use a fair amount of sharp Cheddar cheese. I want my Potato Skins cheesy, not dry! Sometimes, I use a mix of Cheddar cheese and Pepper Jack for even more flavor…
These great Potato Skins are perfect to serve during sporting events, friends gatherings or simply anytime because they’re sooo good! This is a lovely 80s’ recipe that should be enjoyed more often and for some of you who didn’t grow up during that era, you’ll understand why it was popular back then after making it…
Bon Appétit!
Here are several more tasty appetizer recipes from the 80s’ for you to enjoy…
– Six Layer Chip Dip
– Pepper Jack Cheese Sticks
– Baked Chicken Drumettes and Wings
– Easy Chicken Quesadillas
– Pumpernickel Spinach Dip
– Zucchini Sticks
and for even more appetizer recipes, click on this link… Recipe Category • Appetizers
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Potato Skins
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Ingredients
- 2 large russet potatoes, scrubbed and dried
- 1 tsp. vegetable oil tips & tricks
- 1/4 cup red peppers, finely chopped
- 2 tbsp. jalapeño peppers, seeded, ribs removed and finely chopped
- 4 large slices bacon, cooked and crumbled tips & tricks
- 1 cup sharp yellow Cheddar Cheese, shredded plus 2 tbsp. for topping
- 1/2 tsp. canola oil, for brushing
- 1/2 tsp. taco seasoning see Recipe
- 1/2 cup light sour cream, or as needed
- 1 large green onion, sliced or as needed
Directions
- Preheat oven to 400ºF.
- Prick the potatoes with a fork or pointy knife and place them on a baking sheet lined with foil. Transfer to the preheated oven and bake until tender with a slight resistance, about 45 to 55 minutes.
- Remove from the heat and let them cool for 10 minutes.
- Increase temperature to 450ºF.
- Meanwhile, in a small skillet over medium heat, add 1 tsp. vegetable oil. When hot, add red peppers and jalapeño peppers; sauté for 2 to 2 ½ minutes or until they start to soften.
- Remove from the heat and transfer the mixture to a bowl. Add crumbled bacon and cheese; stir well and set aside.
- Halve the potatoes lengthwise and scoop out the flesh, leaving about ½-inch on the edges to help keep their shape. In a small bowl, combine ½ tsp. canola oil and taco seasoning. Brush flesh with oil before placing halves on the baking sheet lined with foil used earlier.
- Transfer to the preheated oven and bake for 10 minutes.
- Remove from the heat and fill the potato skins with the pepper cheese mixture.
- Return them to the oven; bake for 5 minutes. Remove and garnish the potato skins with sour cream and green onions.
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