The Hangover Potato Skin

Not sure why I am calling this the hangover potato skin, especially when I made them in the late afternoon, but there was something about this compilation that would seem to be a cure all for a late night out. As you probably know, I am a big fan of the loaded potato skin. As a matter a fact, I think my wife is to. The potato skin is a thing of beauty.

When I created this recipe, I thought of one of my favorite burgers, and one of my kids favorite as well, a bacon cheese burger on a pretzel roll. I like mine with caramelized onions and an over easy egg because that is how I roll. So I decided to take that concept over to the potato skin and was I glad I did.

Loaded Potato Skins Recipe

Let’s get started.

Ingredients: [Print this Recipe]

  • 6 small to medium sized russet potatoes, rinsed clean
  • 8 oz of sharp cheddar cheese, shredded
  • 8 slices of smoked, thick cut bacon, cooked and crumbled
  • 1/2 stick of unsalted butter
  • 1 tbsp olive oil
  • Salt to taste
  • Pepper to taste
  • 1/2 lb ground chuck, cooked
  • Caramelized onions
  • 1 egg, cooked over easy (per potato skin)
  • 2 tbsp crushed pretzels

Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.

Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise, into three segments of one potato, long slices. So each potato will yield two skins, right?

How to make a baked potato skin

Continue this cutting process with the rest of the potatoes. You should then have 12 skins. With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.

Next, melt your butter and olive oil in the microwave. Get your broiler heated to high. Brush the butter and oil mixture on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.

Loaded Potato Skins Recipe

Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter. Remove, and place generous amounts of cheddar cheese, and ground beef into each skin, topping with bacon pieces. Place these back under the broiler for about 3-4 minutes until the cheese is nice and bubbly. Carefully remove from the oven, and get ready.

Next, add the caramelized onions and top with the cooked egg. Sprinkle a bit of crushed pretzels on top of the egg.

Take a look. Sit back and enjoy this thing of beauty. One bite says it all.

This potato skin might just be the cure for those groggy mornings after a night out on the town. Give them a shot and let me know what you think.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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