8 baby red skin potatoes
1 tbsp Olive oil
3 T butter
3 T heavy cream
Salt
Pepper
½ cup grated cheddar cheese
4 slices cooked bacon, crumbled
¼ cup sliced green onion
½ cup sour cream
Chive for garnish
1. Place potatoes on a sheet pan and pierce with a fork. Bake in a 375° oven for 30 minutes.
2. Slice potatoes in a half. Scoop out the insides leaving a quarter inch of potato around the edges.
3. To the bowl with the scooped out potato, add 3 T melted butter and 3 T warm heavy cream. Mash with a fork then add your cheese, most of the crumbled bacon (reserve some for garnish) and the green onion. Mix and set aside.
4. Deep fry your potato skins in frying oil at 365° for 5 minutes. Transfer to a rack or paper towels and season.
5. Scoop your loaded potato mixture in your crispy potato skins mounded. Return to the 375° oven for 10 minutes
6. Once slightly cooled, pipe on or add a dollop of your sour cream. Garnish with more bacon and minced chives.
8 baby red skin potatoes
1 tbsp Olive oil
3 T butter
3 T heavy cream
Salt
Pepper
½ cup grated cheddar cheese
4 slices cooked bacon, crumbled
¼ cup sliced green onion
½ cup sour cream
Chive for garnish
1. Place potatoes on a sheet pan and pierce with a fork. Bake in a 375° oven for 30 minutes.
2. Slice potatoes in a half. Scoop out the insides leaving a quarter inch of potato around the edges.
3. To the bowl with the scooped out potato, add 3 T melted butter and 3 T warm heavy cream. Mash with a fork then add your cheese, most of the crumbled bacon (reserve some for garnish) and the green onion. Mix and set aside.
4. Deep fry your potato skins in frying oil at 365° for 5 minutes. Transfer to a rack or paper towels and season.
5. Scoop your loaded potato mixture in your crispy potato skins mounded. Return to the 375° oven for 10 minutes
6. Once slightly cooled, pipe on or add a dollop of your sour cream. Garnish with more bacon and minced chives.