Bake on the upper rack until the cheese is melted, 1 to 2 minutes. I brushed the inside with a bit of olive oil and baked for about 10 minutes at 425. Then, scooped them out, sprayed the skins with pam, and stuck them back in the oven (425) for about 10-15 minutes. Place the potatoes in hot oil, fry for 5 minutes. Air Fryer Potato Skins are an incredibly easy way to make perfectly crispy potato skins at home! Sprinkle inside with steak seasoning and Parmesan cheese. Turn potatoes onto opposite side after about half way, to brown the other side. I served this as a side dish to dinner tonight (sausages salad and coleslaw) Rather than frying these I baked them at 250oC (about 400oF) for 20 minutes turning once - don't like my family eating fried foods (I scarcely coated them with vegetable oil). Add comma separated list of ingredients to include in recipe. Crispy and delicious. You can get the same crunchiness by scooping out the potato shells and baking them in the oven for 45 minutes at 400 degrees. Return the wedges to the foil-lined baking sheet. Cut potatoes in half lengthwise and scoop out cooked potato, leaving a very thin layer of potato. Arrange them in the prepared baking pan. Not Bad huh!?!? Remove from oven after baking; wrap in foil and let stand for 5 to 10 minutes. I then had added the cheese & bacon into the scooped out portion of potatoes and mixed well filled the skins with the mixture and then topped with just a bit more shredded sharp cheddar. 5 MORE MASHED POTATO RECIPES YOU’LL LOVE. Cut the potatoes in half vertically. Delicious! Bake 3 minutes or until cheese is melted. Bake the potato skins in oven.Brush both sides & edges of potatoes with butter & sprinkle with salt. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. In a medium bowl, lightly mash the pulp; stir … 519 calories; protein 17.1g 34% DV; carbohydrates 40.9g 13% DV; fat 32.8g 50% DV; cholesterol 74.7mg 25% DV; sodium 361mg 14% DV. DON'T FRY THEM!! Needed a bit of salt and pepper and they were FANTASTIC!!! I too did not deep fry these but instead baked the potatoes first in the oven let them cool then scooped out the insides. A wonderful appetizer for you and your family to enjoy. You need to be careful when cooking in the oil. Drain potatoes on paper towels. © 2020 Discovery or its subsidiaries and affiliates. Potato skins have always been a favorite of ours but this was the first time I ever made them at home. I can't wait for another excuse to make these again. Let cool until cool enough to handle, about 20 minutes. Cut in half lengthwise, and then lengthwise in half again, making 12 long fingers. Preheat oven to 400°. We used a little butter flavored spray, non fat sour cream and chives. From classic potato skins to new, unique creations, here are 8 potato skins … Remove from oven. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. After baking for about 10 minutes I turned the oven to broil and broiled just until the cheese was perfect. The sharpness of a strong Cheddar cheese and the smoky goodness of crumbled bacon make these crispy potato skins perfect for the addition of a tangy-spicy sour cream sauce. Most people won't think twice about serving basic cornbread when is on the table. 2. (Save cooked potato for mashed potatoes or hash browns.). The only thing that the frying does is make the shells crispy and add a whole lot of fat (1 cup oil is too much fat). Bake 8 minutes or until crisp and bubbly. There is nothing like a plate full of crispy potato skins, filled with melty cheddar cheese, and topped with bacon bits, sour cream and green onions. Sprinkle the inside lightly with salt. 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