My 3 Monsters: Twice a Year 'Tato Skins

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6.21.2009

Twice a Year 'Tato Skins

In honor of Father's Day, I'm going to share with you the best recipe I have in my arsenal. Brent LOVES these, but, really, if I want his big 'ol heart to keep on beating for any length of time (and I do) we just can't have them very often. Twice a year. Super Bowl and Father's Day. And you'll never pay upwards of $8 for them in a restaurant again. You're welcome.


Twice a Year 'Tato Skins 

(Like many of the BEST recipes, this has no formal measurements. Sorry.)

baked potatoes (The quantity depends on the size of potatoes you have. If you got the big'uns, plan on one potato per person. If they're small, like mine today, plan on two per person. Then maybe a few extras because they're just THAT good.)

oil (for deep frying)

tomatoes, diced (about one for every 5 big, 10 small potatoes)

green onions, chopped (lots)

crumbled bacon (I am lazy and don't love it when my home smells like bacon so I buy the little pouches of Oscar Mayer REAL bacon bits in the salad dressing aisle of the grocery store.)

shredded cheddar cheese (the more the better)

sour cream

Preheat oven to 350*. Heat oil (about 1 " deep) in a skillet. Cut baked potatoes in half lengthwise and scoop out the insides, leaving about 1/4 inch of potato lining the skin. Drop potatoes 3 or 4 at a time into the hot oil, turning after about a minute, until skin is crispy and potato inside is golden. Drain on paper towel-lined plate. (I NEVER would have thought to do this on my own, but it makes ALL the difference. DO NOT SKIP THIS STEP IN A LAME ATTEMPT TO BE HEALTHY!! That's why you're only having them twice a year, remember?)

When all potatoes are fried and drained, place on a baking sheet. Fill each potato with a little chopped tomato. (Also a revelation to me, but sooo delicious.) Then add green onion. (The white parts. Save the green ends to garnish the top AFTER you cook them.) Then the crumbled bacon. Then the cheese. (Be generous. Twice a year. Twice a year.) Bake for 10-15 minutes, until cheese gets all melty and yummy. Garnish each with a (generous)dollop of sour cream and those green onions you saved before. Beautiful and delish!

We had ours today with grilled rib-eye steak and cantaloupe. Oh, how I love Father's Day!!

Brent . . . Don . . . Dad . . . thanks. Thanks for being some of the best fathers I have ever known. I am blessed to have you all in my life. Hope your day was fantastic.

1 comment:

  1. You know I love the recipes... I think the 2 days each year I will have these are June 23 and June 24. Giddyup and yeehaw!

    ReplyDelete

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