So, here is my recipe for potato skins. They are a delicious appetizer, and I highly suggest making them for people.
Potatoes, roughly 2.5lbs, $2.50 for 5lbs, so $1.25 (I paid $2 for my 5lb bag with coupon)
Sour Cream $1
Bacon, 24oz package, used roughly 8oz, $6.19 for good bacon, $2.06 for this portion
Parsley (I used dried because I forgot to buy fresh) $.69 for a fresh bunch, $.20 used
Cheddar cheese, sharp, $2 for 8oz, used maybe 4 so $1
Rough cost for…a lot of potato skins (roughly 14): roughly $6.26, (tried to factor in seasoning)
Start with washing your potatoes. This is mostly intended to wash off any of the dirt that is on the potato.
From here, take your potatoes and cut off any not delicious looking pieces from the edges.
And then place them in a bowl of cold water. You want to do this because it will prevent the potato from oxidizing, which will turn them a strange brown color, when it should be the delightful potato yellowy color.
Take each half of a potato and core it. Use a smaller knife for this job if possible.
I found the best way to core out the potato was to make cross cuts in the potato (think of a tic-tac-toe grid) and then cut around in an oval, leaving some width to the side of the potato.
Place all of the potatoes in a large bowl.
Add olive oil, salt, a dash of paprika, and a healthy amount of Parmesan to the bowl. Cover the top of the bowl with something (I used a round sheet pan) and then shake. You want to try and coat the potatoes. They should come out looking like this:
From here, you’re going to bake them in the oven at 400 for 20-30 minutes. Check them by poking them with a fork. If you can pierce the potato with little resistance, then they are cooked.
While they are baking, start on your bacon.
Put the bacon on a paper towel to soak up and remaining fat on the bacon.
Once the potatoes are soft enough to poke through, add cheese to the top and bake for another 5 minutes to melt the cheese.
After the cheese melts, you want to put sour cream on top of the cheese, then sprinkle some crushed up bacon and parsley on top. I forgot to take a picture immediately of these, but here is ultimately what this batch came out to look like:
Confused on a term? Refer to the lexicon!