CONNECT facebook twitter pintrest instagram e-newsletter

Potato Skins

From Lynne Wilson

Preheat the oven to 400°F.


8 small to medium all purpose potatoes
⅓ cup butter or margarine, melted
2 cups sour cream
10 slices bacon, crispy cooked and crumbled
1 to 2 tbsp. finely chopped onion


Scrub the potatoes, prick them with a fork, and bake at 400°F for approximately one hour or until done. Refrigerate or let sit until they are cool enough to handle.

Cut the potatoes into sixths (cut them in half lengthwise, then each piece into three pieces, and scoop out some of the potato. Brush the potato skins with melted butter on all sides. Sprinkle the insides with salt and place on a cookie sheet, skin side down. Potatoes may be refrigerated at this point for later baking. Bake at 400°F for about 10 minutes.

While the potatoes are baking, mix the sour cream, bacon, and onion. Remove the potato skins from the oven and top each with a spoonful of the sour cream mixture before serving.