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.

Bacon and Blue Cheeseburger Potato Skins

I will tell you a little bit more about me. I love a good cheeseburger. Hands down, nothing beats a really good cheeseburger, and one of my all time favorite burgers is a bacon and blue cheese burger. Simple, yet complex in flavor, this type of burger has great smokiness from bacon, and a great punch of blue cheese that when combined with some quality ground beef, is just out of this world. But there is more to this burger. In my opinion, there has to be quality bacon and the right blue cheese involved. So this past week, as I really wanted to go out and have a burger, it just did not happen, however, I had the thought on my mind of a great burger and fries, and hence why I created this masterpiece.

Bacon Cheeseburger and Blue Cheese Potato Skins Recipe
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One of the biggest traffic drivers on this site is my loaded potato skins. There is no doubt why they are a big traffic driver, they are just awesome.  Easy to make, and extremely satisfying with every bite, hands down, loaded potato skins are a great comfort food. So while creating this recipe, I thought I would take my standard potato boat and put everything in that I love in a cheeseburger and get the best of all worlds, and that was easily confirmed after my first bite.

Let’s get started.

(Makes 8 potato skins)

Ingredients: [Print this Recipe]

  • 4 whole Russet potatoes, cleaned
  • 1/2 lb ground beef, cooked
  • 1/2 cup of great blue cheese, I used Hook’s Blue Paradise
  • 6 slices of Nueske’s bacon, cooked and crumbled
  • 3 tbsp unsalted butter, melted
  • Salt, to taste
  • Cracked black pepper, to taste

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.

Cook your bacon, low and slow on the stove, for about 15-20 minutes. The low and slow process, in my opinion, is the only way to cook bacon as it really yields perfect bacon every time. Remove the bacon and let any additional fat drain on some paper towel, before you crumble it down.

Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise, into three segments of one potato, long slices. Each potato will yield two skins. Place the middle slice in a bowl for later use, such as breakfast the following morning, or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes.

Continue this cutting process with the rest of the potatoes. You should then have 8 skins. With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.

Bacon Cheeseburger Potato Skins Recipe

Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter 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.

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 the cooked ground beef into each skin, topping with bacon pieces and about one tablespoon of blue cheese onto each skin. Place these back under the broiler for about 3-4 minutes until the cheese is nice and bubbly. Carefully remove from the oven, top with just a bit more blue cheese, and get ready for a flavor of explosion.

Serve on a platter and have your guests dig in. The subtle crisp from the exterior of the potato skin, with the tenderness of the potato on the inside, you get your french fry fix right off the bat. Then your burger fix comes in with just the right balance of bacon and sharp creaminess from the blue cheese. Smaller in size, and just packed with flavor, these skins definitely took over my craving for a burger. If you are a fan of blue cheese on your burger, definitely make these. You will be happy you did!

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Loaded Potato Skins

Back when I was growing up in middle and high school, there was an appetizer that I really loved. Potato skins. I believe my experience started with my parents ordering these at the restaurant chain. My parents were the type of couple who liked to figure out how to make dishes that were great in a restaurant, but make them better in their kitchen. They were not hacks by any means, after all, there was no Internet back in their time, however they took the time to think of the textures, and flavors, and make them something special at the kitchen table, any day of the week. Super simple to make, these loaded potato skins will not only satisfy all areas of your comfort zone, but they leave you feeling a little guilty, and may make you want to go on a brisk jog the following day.

Loaded Potato Skins Recipe

Ingredients: [Print this Recipe]

  • 6 small to medium sized russet potatoes, rinsed clean
  • 8 oz of sharp cheddar cheese, shredded, or grate your own
  • 8 slices of smoked, thick cut bacon, cooked and crumbled
  • 1/2 stick of unsalted butter
  • 6 tbsp sour cream, optional
  • 2 tbsp of chopped chives, optional
  • Salt to taste
  • Pepper to taste

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.

In the meantime, if you are a fan of sour cream, which I am, add the sour cream to a small bowl, toss in half of the chives, mix, and let this sit in the refrigerator until ready to serve.How to make loaded potato skins

Cook your bacon, low and slow on the stove, for about 15-20 minutes. The low and slow process, in my opinion, is the only way to cook bacon as it really yields perfect bacon every time. Remove the bacon and let any additional fat drain on some paper towel, before you crumble it down.

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? Discard the middle slice and reuse for breakfast the following morning, or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes.

Loaded Potato Skins with cheese and bacon
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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 in the microwave. Get your broiler heated to high. Brush the butter 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.

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 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.

I am glad that my kids did not see my facial expression when I took them out. They were perfect, and as my wife saw my face, we looked at one another with complete excitement. As when I was younger, I still had the level of impatience and quickly plated them, adding the additional chives over the top of the skins. My wife ate hers straight up, but I put a dallop of the sour cream and chive mixture on top of mine.

These skins were spot on, and something that will be on my table when I have guests over in the future. Enjoy.