Beazell's Cook Book

Baked Potato Skins

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Baked Potato Skins  




4-6 medium sized baking potatoes

1/4 cup butter, melted

2/3 cup bell peppers, finely chopped

1/2 cup onion, finely chopped

1 clove garlic, minced

1 teaspoon Beazell's Cajun Seasoning

1 tablespoon olive oil

1 cup shredded cheddar cheese, about 4 ounces

5 slices bacon, crisp-cooked, drained, and crumbled

2 tablespoons fresh chives

Couple of dollops of sour cream



For potato skins, prick baking potatoes with a fork. Bake in a 425 degree oven for 40 to 50 minutes or until tender. Cut into halves. Scoop out the insides, leaving 1/4-inch-thick shells.

Brush both sides of potato skins with melted butter. Place cut side up on a large baking sheet. Bake in a 425 degree oven for 10 to 15 minutes or until crisp.

For the topping: in a medium saucepan, cook the red or green sweet pepper, onion, garlic and Beazell's Cajun Seasoning in hot oil until onion is tender. Spoon your mixture onto potato skins. Sprinkle the crumbled bacon on top, then the cheese. Return to oven and bake about 2 minutes or until cheese melts. Top with the cut chives. Serve with sour cream if you choose.


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