Before we begin…
- When you grate potatoes for hashed browns, or cut them up for potato salad, don’t lose those wonderful potato skins.
- Cut off nice thick pieces for potato skins.
- Store them for up to a week in salt water
- These won’t be the “boats” you typically expect
- Cook up three strips of bacon (keep the grease)
- Chop into pieces
- Chop up chives
- Dry your potato skins with a paper towel
- Brush your potato skins with the bacon fat
- Bake at 425º for 20 minutes
- Put skins onto your heat-proof serving platter
- After the bacon has cooled a bit, mix your chopped bacon with
- black olives
- chopped chives
- shredded cheddar cheese
- jalapeños
- nacho cheese
- Put into hot oven for only 5 minutes
- Top with sour cream and cilantro
