These little wedges of potatoes are like holding a whole dinner in your fingers. There's the potato, sure, and there's also a little bacon, some cheese, a little green onion, and you can dress it up however you please ...
I start with large baking potatoes that I rub with oil, then salt generously, and put them right on the oven rack at 450 degrees. It's my favorite way to bake potatoes because the skin gets crispy and a little charred, if I'm lucky enough to have left them in a bit too long. I usually bake more potatoes than what are needed for the Tater Skins so I can use them in other recipes.
After they've cooled enough for me to handle, I cut them in half lengthwise, then cut each half in half, then cut each quarter in half across the middle. This gives me eight pieces from each potato. Scoop out the “meat” of the potato from each piece. Save for another use, like hash browns or baked potato soup.
Put the potato skins on a baking sheet. Top with bacon bits and cheddar cheese. Bake in a 400°F oven till cheese is melted and potato skin is hot through.
Serve with sliced scallions on top, if desired, and BBQ sauce of choice, or Ranch dressing, or a dollop of sour cream. Or just pop them as they are!
{Scroll past the photo for a downloadable recipe.}
Download printable recipe HERE.
