Potato Skins

Potato Skins

Potato skins are so good and easy to make. I’m stuffing these ones with, of course, potatoes.br /div class="separator" style="clear: both; text-align: center;"/divdiv class="separator" style="clear: both; text-align: center;"/divbr /You can stuff them with cheese, bacon…whatever you’d like. Since this month I’m refraining from meats, I won’t be using any bacon, ham, etc.—this is completely vegetarian. If you would like a potato skins recipe with some bacon, Taylor from a href="http://taylortakesataste.com/bacon-brie-potato-skins/" rel="nofollow" target="blank"TaylorTaskeATaste.com /ahas one. You can visit his site and see his recipe.br /div class="separator" style="clear: both; text-align: center;"/divdiv class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/-6Dm8dQBd3vs/U3r2Z-EnAI/AAAAAAAACtg/SCbPnB-iTE/s1600/PotatoSkinsPic2zps893bda78.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" src="http://4.bp.blogspot.com/-6Dm8dQBd3vs/U3r2Z-EnAI/AAAAAAAACtg/SCbPnB-iTE/s1600/PotatoSkinsPic2_zps893bda78.jpg" //a/divbr /Meanwhile, take a look at this recipe without the fat from the bacon.br /a name="more"/abr /div class="separator" style="clear: both; text-align: center;"/divbr /ubIngredients/b/ubr /4 medium potatoes (scrubbed and washed)br /2 tablespoon butter (melted)br /½ teaspoon Parsley flakesbr /Salt and pepper br /1tablespoon extra virgin olive oilbr /2 tablespoons of onions (chopped)br /2 tablespoons red pepper (chopped)br /Fresh parsley (finely chopped)br /Italian seasoning, a pinchbr /Green onionsbr /br /ubInstructions/b/ubr /ulliPreheat oven to 350˚ F./liliPoke the potatoes with fork. Bake the potatoes for about 45 minutes or until done./liliBring potatoes out of oven and cool for a few minutes (use cooking mitten) and cut potatoes in halves (lengthwise) on a cutting board. Scoop out the baked potato “meat” leaving a little bit of the “meat” of the potatoes attached to the skin, mash and set aside (keep warm.)/liliIn a small sauce pan, melt butter; add parsley flakes and a pinch of salt./liliBrush the potato skins with the butter mixture and place back in the oven on a baking sheet, cut face down, for another 10 minutes. The skins will turn crispy./liliMeanwhile, heat oil in a small skillet over medium heat and sauté the onions and the red peppers. Pour over the mashed potatoes and mix well./liliAdd some Italian seasoning to the mashed potatoes. Add the fresh parsley, salt and pepper to taste. Mix well and set aside./liliRemove the potato skins and stuff with the mashed potatoes mixture. I used a small ice cream scoop to scoop the mash potatoes./liliTop with chopped green onions./li/ulEnjoy!

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