The main reason most of us don’t make potato skin appetizers at home is we never have any. This recipe is an alternative. It will serve 4 or 5 as an appetizer.
Ingredients:
- 4 Russet potatoes
- 1 Tablespoon vegetable oil or spray
- S&P to taste
- 2 Cups shredded cheddar cheese
- 6 Slices bacon
- 1 Tablespoon Italian seasoning or dried thyme or oregano
- 2 Green onions, sliced
- Sour cream
Directions: Preheat oven to 375° F
Cut the potatoes into 3/4 inch slices. Coat each side with vegetable oil or spray and lay out on a baking tray. Season with salt and pepper. Bake slices for 25 minutes.
While the potatoes are baking, cook the bacon until it is crispy. Drain on paper towels, but save the drippings.
Remove the potatoes from the oven and brush them with bacon drippings. Flip them over and repeat. Bake them for 10 more minutes then remove from the oven and reduce the temperate to 350° F. Top the potatoes with shredded cheese and some crumbled bacon. Place back in oven for about 5 minutes until cheese melts.
Remove from oven and sprinkle with Italian seasoning and then top with sliced green onions. Serve with sour cream.
