Loaded Potato Skins
Crispy potato skins filled with melted cheddar and bacon, topped with sour cream and green onions.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Potato skins are a sports bar classic that is easy to make at home: crisp, golden potato shells filled with melted cheddar and smoky bacon, finished with a cool spoonful of sour cream and fresh green onions. They are perfect for game day or any get-together.
The Thermomix® TM7™ grates the cheddar, then steams the potatoes in the Varoma until tender, which is faster than baking them whole. A hot oven then turns the buttered skins crisp before they get their cheesy filling, and the scooped potato is ready for mashed potatoes another day.
Made in the Thermomix® TM7™
Loaded Potato Skins
Makes: 12 potato skins
- Prep20 min
- Cook1 h 15 min
- Total1 h 35 min
- Serves6
Ingredients
To serve
Instructions
- Place the cheddar in the dry mixing bowl and grate 8 sec/speed 6. Transfer to a bowl and set aside.
- Pour the water into the mixing bowl. Scrub the potatoes, prick each one a few times with a fork and place them in the Varoma dish and tray. Put the Varoma in position and steam 45 min/Varoma/speed 1, until a knife slides in easily. If they are still firm in the center, steam 5 min/Varoma/speed 1 more.
- Meanwhile, cook the bacon in a skillet on the stove over medium heat 8 to 10 minutes, until crisp. Drain on paper towels and crumble.
- Let the potatoes cool 10 minutes, until you can handle them. Cut each one in half lengthwise and scoop out the flesh with a spoon, leaving a shell about 6 mm (1/4 in) thick. Save the scooped potato for another meal.
- Heat the oven to 220°C (425°F). Mix the melted butter with the salt, pepper and garlic powder and brush the skins inside and out. Place them skin side up on a baking sheet and bake 10 minutes, then turn them over and bake 8 to 10 minutes more, until crisp and golden.
- Fill the skins with the cheddar and bacon and bake 5 minutes more, until the cheese melts.
- Top each skin with a spoonful of sour cream and some green onion and serve hot.
Tips
- For extra flavor, brush the skins with a little of the bacon fat from the skillet instead of butter.
- Do not throw away the scooped potato: mash it with butter and warm milk, or add it to a soup to make it creamy.
- Make ahead: steam, scoop and crisp the skins up to 1 day ahead and refrigerate them. Fill and bake them 8 to 10 minutes before serving.
