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