There is nothing like a plate full of potato skins, filled with melty cheddar cheese and topped with bits of lean meat, sour cream and green onions.
The first time I had these... I thought I had died and gone to heaven...! *LoL*
Oh, I could eat a whole plate..!
These potato skins are easy to make. Some approaches call for deep frying, but I dont think it is really necessary. You just want to bake the skins at a high enough heat so that they get crispy enough to hold the toppings.
6 small/medium Russet baking Potatoes
Canola or vegetable oil
Freshly ground Pepper
6 strips of lean meat
(you can use beef sausage & diced them into small pieces if you dont have lean-meat in stock)
Grated Cheddar cheese
Spring onions- thinly sliced
Scrub the potatoes clean, rub with olive oil then bake at 350 deg oven for about an hour until the potatoes are cooked through and give a little when pressed.
While the potatoes are cooking, cook the lean meat strips in a frying pan on medium low heat until crips - drain on paper towel and let cool. Crumble or chopped into small pieces.
Remove potatoes from the oven and let cool enough to handle. Cut in half horizontally and use spoon to carefully scoop out the inside, reserving the scooped potatoes for another use. Leave about 1/4 of an inch of potato on the skin.
Brush and rub canola oil or vegetable oil all over the potato skins - outside and in. Sprinkle with salt and pepper. Place on a baking rack in a roasting pan. Cook for 10 mins on one side then flip the skins over and cook for another 10 mins. Remove from oven and let cool.
Arrange potato skins side down on the roasting rack. Sprinkle the inside with freshly ground pepper, cheddar cheese and chopped lean meat. Return to oven, bake for another 2 mins or until the cheese is bubbly. Remove from oven, use thongs to place skins on a serving plate. Add a dollop of sour cream to each skin, sprinkle with spring onions.
Serve immediately - while still hot