Potato skins Definitely one of my favorite sides and quite versatile as well so many things you can add to them to make them your own
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Try to pick small to medium uniform sized potatoes. I like using russet potatoes. They have a thick skin that crisps up nicely. Rinse them thoroughly. Rub them with butter, salt & pepper.
Place them in a pre heated oven, or indirect on the BBQ, at 450 deg. until just fork tender and the skin is nice and crispy.
Let them cool so you can handle them. Slice them in half and with a spoon slowly carve out the majority of the inside, leaving about 1/4 inch of meat on the inside. Scraping a little bit at a time will help prevent breaking through the skin.
Drizzle olive oil on the insides and put them back in the oven for 15 minutes to lightly crisp the inside of the potatoes.
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20 minutes before you are ready to serve, or just before people arrive, Place the potato skins, on a baking pan, back in the oven or directly on the grill with indirect heat at 400 deg. until cheese is melted.
Garnish with diced green onion
serve with ranch dressing for dip |