An old english friend of mine introduced me to this super simple snack a few months back and tonight I decided to attempt to make it.  I Google’d a recipe and followed it as closely as possible – skipping the cabbage (since I didn’t have any).  It turned out amazing and I thought I should share.

• 6 small or 4 large potatoes
• 1 cup of shredded cheese
• 1/2 cup of scallions
• 1 Tablespoon of butter or margarine

Peel the potatoes, cut them in half and boil for 20 minutes.  Drain the water and add the butter, scallions and cheese.  Mash until similar to a cookie dough consistency – ball and flatten then fry on high heat in vegetable oil to desired crispiness level.

Next time I plan to add some cabbage and see how it goes.  You should give this recipe a shot – it is a fantastic side dish or snack with some sour cream.

As with all food : Delicious => Unhealthy

So I decided to spoil myself and modify a recipe inspired by my Mom <3

These suckers will stop your heart from beating, not only because they are terribly unhealthy, but also because they taste so damn good (no unfortunately she does not serve them at her café)

Heres what you need :

• 3 huge Russet Potatoes – AKA  baking potatoes
• Half a brick of medium cheddar (orange)
• Chives (fancy green onions)
• Sour Creme
• 1 LB Smoked Bacon (cheap kind works fine)
• $9 Wal-Mart turbo chopper thingy (for bacon bits).

A George Foreman Grill does a wonderful job collecting all of that precious grease  we will be using to crispify your skins.

1. Heat up your oven to Broil
2. Grate Cheese
3. Cut potatoes in half and scoop out the insides using a spoon, scraping closer to the skin will assure crispiness.
4. Cut chives into small bits.
5. Microwave skins on a plate.
6. Cook the bacon up on the George and keep the grease.
7. Toss bacon in the chopper thing to make bacon bits – these things are awesome in the kitchen and super cheap.
8. Microwave raw skins for 9 – 10 minutes.
9. Brush skins both sides with grease and put them in the oven (flipping occasionally until you have achieved your crispiness level).
10. Once the skins are crispy, fill with a layer of your fresh bacon bits
11. Jam as much cheese in the skin as you can.
12. Sprinkle another layer of bacon bits.
13. Sprinkle your chopped chives.
14. Put it back in the oven until cheese is melted.

Sour creme is the standard with potato skins but they are also good with ranch salad dressing.

I would love to know if anyone tried this and how it turned out.  I am stuffed!