In this recipe, I used three (3) large Russets for the skins, and two (2) large for the peels.

Ingredients

Potatoes (russets)
Oil, salt, and pepper
Bacon – did not have, so I used sausage
Sour cream
Spring onions – sliced thin for topping
Cheese – grated (I had white cheddar and Friulano)

 

1. Baking the potatoes...

You have two choices...
a) In a 400 oven for 1 hour, or
b) Microwave on high 20 min, then 400 for 10 min. to crisp them up.
**Due to our high Hydro rates, I chose "b".

Whichever way, take them out, and let them cool about 15 min.

 

2. Prepping the skins and peels...

• When the potatoes are cool, slice them in half lengthwise.

• Remove as much flesh as you can and keep it for another recipe.

• For the peels, use a paring knife and peel the uncooked potatoes leaving a bit of the flesh on the peel.

• When done with both, brush skins in and out with oil then salt and pepper.  For the peels, put them in a bowl with oil, salt, and pepper.

3. Baking the skins and peels...

Place all on a cookie sheet (lined with parchment paper) and bake at 400 for 10 min. Turn skins over and bake another 10 min.

 

4. While skins & peels are baking...

• Fry a couple of slices of bacon then crumble. I did not have any so I used an Italian sausage, diced it, and fried it. No oil required.

• Slice/chop the spring onions (1 or 2)

• Grate the cheese.

When done, turn the broiler on and equally fill the skins with the fried sausage and cheese.  Broil for a few moments, but keep an eye on them.

 

5. Assembling the finished product...

Fill the skins with sour cream and top with spring onions.

Eat and indulge... with a brewski of course :) Yummmmm.....

Recently made for brunch, and the filling was scrambled eggs, which was totally awesome.

 

Compliments to Chef Aline!