My grandfather loved to eat baked potatoes, and at the end of the meal, he would take the potato skin cut into two halves, put a pat of butter in each half and eat the skin. Of course I learned this strange but wonderful practice from him.
So Baked Potato Skins aren’t all that unusual for me. And in these days, why not use the whole potato to eat? Of course, I have to plan on two dishes, as I eat the potato, skin and all, no matter what- boiled mashed or baked. Start out by baking 6 large russet potatoes or your favorite baking potato; when they are done, scoop the inside out of the potatoes; (save for baked potato salad or other dish), until 1/4 inch of the potato shell remains, reserve the inside of the potato for baked potato salad and save the skin to make baked potato skins
Baked Potato Skins
6 potato skins
8 ounces shredded Cheddar cheese
1/8 cup bacon bits
1 (16 ounce) container sour cream
Preheat oven to 375 degrees F Lightly grease a 9x13 inch baking pan.
Fill the potato skins with grated cheddar cheese and bacon bits. Place them in a baking pan Bake for 7 minutes, or until the cheese is melted. Serve hot with sour cream
Baked Potato salad
6 large baked potatoes , cooled, peeled and cubed
1/2 cup sour cream
Bacon;8 slices, cooked and crumbled
4 ounces shredded cheddar cheese
2 1/2 teaspoon fresh ground black pepper
1 dash celery salt or seasoning salt
1 dash garlic powder
1 dash paprika
Gently stir together all the ingredients in a large bowl using a large spoon, reserving a little cheddar, green onion and bacon for garnish.Transfer to a serving dish.Top with reserved shredded cheddar, green onion slices and bacon crumbles.