Crispy Potato Skins | The Best Recipe
Learn how to make crispy potato skins filled with delicious crispy bacon and topped with fresh oozing mozzarella cheese. This potato skin recipe is so easy to make and creates the most amazing appetiser, best of all this recipe only requires a few simple ingredients to get your mouth watering. I can guarantee you’ll impress yourself and anyone you serve these to.
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(AUS) Shun Premier 7’ Santoku – a
(US) – Shun Premier 7” Santoku – 1
Makes – 14 – 16 (Depending on potato size and weight.
Ingredients –
2 Tbsp (40ml) – Olive Oil,
1kg (2.2lb) – Yukon Gold Potatoes (Substitute for any all-rounder potato)
180g (6.3oz) – Streaky Bacon, Diced (Substitute for shortcut bacon)
2 – Spring Onions (Scallions), Thinly Sliced (Optional but highly recommended)
Mozzarella Cheese, Grated (Amount to your preference)
Sour Cream To Finish
Seasoning To Taste
Storage & Reheating Notes –
After boiling and scooping out the potatoes, they can be stored in the fridge for up to 3 days and they can also be frozen for up to 6 months at this stage.
After baking the potatoes they can be stored in the fridge for up to 3 days and up to 6 months in the freezer.
The final product (including the garnishes) can be stored in the fridge for up to 3 days. Once the Garnish has been put on they cant be frozen. If you wish to freeze any leftovers, make sure they don’t have any sour cream or spring onions (scallions) on them.
For reheating, they can be placed back into a preheated oven set to 180.c – 350.f and baked for 10 minutes or until hot. They can also be reheated in a microwave for roughly 1 minute. I do recommend not having the garnishes on them when reheating but it still tastes amazing even if you do (I tested it).
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Recipe Video:
