Potato skins… the perfect cheesy snack to soak up all that Irish Whiskey on St. Patrick’s Day. While I am a big fan of this snack in Irish bars, yesterday was the first time I made the skins myself – and they turned out great! They were devoured in nearly 10 minutes, while we sipped on our green-dyed whiskey cocktails.
- vegetable oil
- 6 medium rusett potatoes
- 10 strips of bacon
- 1 bag of shredded sharp cheddar cheese
- 1 bag of shredded jack cheese
- 1/3 cup chopped parsley
- 1/2 teaspoon cayenne pepper
- 1 bunch of scallions, chopped
- sour cream
Preheat the oven to 450 degrees. Scrub and dry potatoes, then rub vegetable oil on them. Place the potatoes on an oven sheet and cook for an hour, then let cool for about 15 minutes. Keep the oven on, but lower to 375.
Meanwhile cook the bacon strips in a heavy, large skillet over medium heat. Cook until crispy and then drain on a paper towel. Once the bacon has cooled, chop into small pieces and place in a large bowl. Add the cheeses, cayenne pepper and parsley and toss to combine.
Once the potatoes have cooled, cut them in half lengthwise then quarter again lengthwise to form strips. Scoop out the potato, leaving about 1/2 an inch-thick layer of cooked potato on the skins. Rub oil on two baking sheets and place skins on them, about one inch a part from each other. Sprinkle with salt and pepper and bake for 10 minutes at 375 degrees.
Remove the skins from the oven. Add at least 2 tablespoons of cheese mixture over each potato skin, and spread excess evenly over the potatoes. Put back in the oven for 10-15 more minutes, or until cheese is melted and bubbling. Transfer skins to a serving dish with a spatula, scrapping up the crisped cheese from the baking dish (best part). Top with chopped scallions and dollops of sour cream and serve immediately.
Serve with Irish whiskey (green food coloring, optional) and napkins. This dish could have served about 12 people, but instead it served 5 starving and drunk St. Patrick’s Day celebrators.