Smarter Than Pancakes

Sunday, July 13, 2008

Baked Potato Skins in honor of the Potato Hos of the Blogosphere!

Well folks, Cathy at Noble Pig is having a blogging event to satisfy her obsession with potatoes. Now, it seems, that the third Wednesday of every month will be Potato Ho Down Wednesday for Cathy and several of her Potato-Ho friends. (And yes, I’m cracking up because they are self-proclaimed Potato Hos.)

Unfortunately, I’m am a potato slacker because July 14th is the last day to enter for this month; but you can see the results at Noble Pig on Wednesday July 16th! (Heck, if you’re a true potato ho, you’ll probably fix a potato dish tonight AND Monday, so you can just snap a pic and enter one of those dishes! If not, there’s always the third Wednesday of August.)

I made these potato skins for the first time last New Years Eve. I have to warn you, they are highly addictive! Normal potato skins are resistible, but the spiced oil that you brush on these babies makes them utterly irresistible.

And before you read the recipe name and question my sanity, you need to question the sanity of the folks over at Noble Pig because it is a requirement that you use your official “ho name” to name your dish, and I’m not one to buck the system! (In case you were wondering, your “ho name” can be found by combining your pet’s name and your middle name.)

And so, I present to you…

Daisy Elaine’s Tater Skins
8 servings
6 WW Points per potato half

4 potatoes, scrubbed and baked (I nuke mine.)

3 Tbs vegetable oil (Evoo is too strong. I use canola.)

1 Tbs grated Parmesan cheese

1/2 tsp salt

1/4 tsp garlic powder

1/4 tsp paprika (Smoked is really good. Regular works fine.)

1/8 tsp pepper

1/4 cup bacon bits (Soy works fine.)

2 cups (8 ounces) shredded cheddar cheese

1/2 cup sour cream

4 green onions, sliced (Or use some of those chives that’ve been taking over your herb garden.)

  1. Cut baked potatoes in half lengthwise, and use a spoon to scoop out the pulp. (Leave 1/4-inch shell.)
  2. Place on a sprayed baking sheet.
  3. In a small bowl, mix the oil, Parm, salt, garlic powder, paprika and pepper and brush all over the skins inside and out.
  4. Bake them cut side up at 475° for about 8 minutes and turn them over.
  5. Bake them for another 8 minutes or so and then turn them right side up again.
  6. Sprinkle the bacon and cheddar on the inside of the cup part.
  7. Bake a couple of minutes longer until the cheese is melty.
  8. Top with sour cream and onions/chives.

(Feel free to leave off the sour cream and onions if you don’t like them. Or feel free to go nuts and put whatever you want on the nekkid skins. I think taco stuff might be good. Or maybe even chopped, steamed broccoli and cheese or something. They’re your skins, it ain’t none of my business what you wanna do with them!) 😉

I would also be remiss if I didn’t pimp my own Blogging Event! I’m having a picnic for my birthday, and you’re invited! Just bring some sort of pot-luck, pitch-iny kind of dish!
Click here for details!

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