I remember when I was a little girl sitting at the dinner table watching my grandpa take the peels off of his potatoes and every time I would ask “grandpa…can I eat your peels?”
And the response was always the same…he would chuckle and say “help yourself”
I never understood why he didn’t like potato peels?
Yep…that’s grandpa’s boot and his little pal at the dinner table
Potato Skins with Cheesy Crusts
by The Gourmet Farm Girl
2-4 large Russet or Idaho potatoes (remember 1 potato makes two filled skins)
2 T Butter
1 garlic clove minced real fine or ¼ t garlic powder (adjust to taste)
½ cup cream or milk (warmed)
2 T chopped chives
¼ cup bacon bits (real fried bacon bits work the best)
1/4 cup finely shredded cheddar cheese
1-2 T fresh or dried parsley
1 package Won Ton Wraps
Bake the potatoes (uncovered) till soft- 60-70 minutes in a 400 degree oven
(Or use leftover bake potatoes)
When cool enough to handle; Slice in half and scoop out the centers (warm potatoes scoop easier than cold)
Smash the potatoes with a fork; add the butter, milk or cream and garlic; blend on medium to high speed with an electric mixer till smooth.
Stir in chives and bacon bits; fill skins with the potato mixture.
Spray 2 Won Ton wraps on one side with cooking oil; place each wrap oil side down over the potato like a pie crust; gently press to seal the edges; repeat with the remaining potatoes.
Lightly spray the top with cooking spray and sprinkle with salt; slit tops to vent
Bake at 400 degrees for 12-15 minutes or till light brown on top; remove from oven and top with the cheese
Return to oven and broil for 1-2 minutes till the cheese melts
Top with sour cream and fresh chopped parsley
I bet grandpa’s pup would of liked potatoe skins!
Makes 4-8 servings
Alterations: add extra bacon bits on top, chopped green onions, dried pepper flakes or chopped pepperoni