I really like the potato skins that you can buy in the freezer food section, but then what do you do with all of the pulp that you scooped out of the potatoes? I realized I needed to just make a yummy version of potato skins with all the fillings including the potato.
This recipe really is not a precise recipe, as most of my recipes are not. You add a bit of this and that and then taste it and see what it needs. I will give you a basic beginning and you can add whatever your taste buds enjoy.
First things first, we need to get the potatoes baked. I was them off and put them into a 375 oven and bake for about 1 hour. Pierce it with a fork to see if done. When done, take them out of the oven and let cool slightly. We don’t need any burned fingers.
After slightly cooling them you are going to slice them in half lengthwise.
Use a cookie scooper and scoop out all of the pulp inside of the potato and place in a mixing bowl.
Here is my stack of potatoes, for our family we did a whole 10 lb bag of potatoes.
Now is the tasting part, in a mixing bowl add the following:
- 1 container of sour cream
- 1 pkg bacon bits
- 1 cup of milk
- 5 green onions, chopped finely
- 2 cups shredded colby cheese
Mix that up with your electric mixer until well combined. Give them a taste, if it is too thick add more milk, needs more flavor add some salt and pepper. You be the judge when it comes to the flavor.
Next you take your cookie scoop and refill all your potato skins.
Place them onto a cookie sheet and bake 375 for 20 minutes.
Or you can freeze them and when frozen solid place inside freezer bags for a quick snack later on.
We like to serve ours with ranch. Delicious.
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