Potato Skins

Ingredients for 4 servings:

• 6 medium-sized potatoes, waxy
• olive oil
• Salt and pepper, ground
• 6 slices of bacon
• 100 g Cheddar cheese, coarsely grated
• ½ cup(s) sour cream
• 2 spring onions, thinly sliced
• Oil (sunflower oil)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

baked hollowed-out potatoes

Preheat the oven to 200°C. Wash and brush the potatoes, then rub them with olive oil. Place them in a dish and bake in the oven for about an hour, until cooked through. Meanwhile, fry the bacon strips in a non-stick pan over medium heat for about 10 minutes, until crispy, turning them several times. Drain slightly on kitchen paper and let them cool. Then crumble them into small pieces. When the potatoes are cooked, remove them from the oven and let them cool slightly. Preheat the oven to 230°C. Cut the potatoes lengthwise and carefully scrape out the insides with a spoon, leaving a layer about 1-2 cm thick on the skins. Rub the potatoes inside and out with a little oil, season with salt, and place them side by side in a dish (you can also use several small dishes). Bake in the middle of the oven for 10 minutes, then turn the potato halves over and bake for another 10 minutes. Remove the dish from the oven. Sprinkle the potato halves with freshly ground pepper, sprinkle the cheddar cheese into the potatoes, and finally scatter the bacon crumbs on top. Return the dish to the oven and bake for 2 minutes, or until the cheese is melted and starting to bubble. Place the potato skins on a plate and garnish with a dollop of sour cream and a few slices of green onion. Serve immediately. Potato skins are served as an appetizer in the USA. P.S. The scooped-out potato core can be used for other purposes, such as in soup, potato salad, or casserole.