Potato Skins

(by Duane Hurst)
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Bacon (crispy and crushed into bits) Black Pepper
Butter (better than margarine) Chopped Scallion
Cheddar Cheese (grated) Dill Weed
Parsley (fresh is better) Raw Potatoes
Salt Sour Cream


      Cook Potatoes on medium heat in a pot 3/4 full of water. Remove when soft; cool and slice in half. Remove most of the center, leaving some potato with the skin. Brush butter on each skin. In the hollowed center, add bacon, cheese, herbs, salt and scallion. Cook on medium heat in an oven until semi-crisp. Remove and center sour cream on each skin. Serve hot.

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picture of Potato Skins
© Page Publisher: Duane R. Hurst