Loaded Potato Skins

When I came to the USA in 1985, I can’t say I’d ever heard of potato skins. When this Canadian girl got introduced to the treats at our local TGI Fridays, I was hooked.

I hadn’t had potato skins in years but when I was sent some samples of Maple Leaf Farms duck bacon right before the Super Bowl, I decided to resurrect the indulgent bites to have during the game.

You’ll see that I fried the skins but that’s because I was frying other items. It’ll give you skins that are crunchy and perfect, but if deep-frying scares you, skip that step and simply bake them an additional 3 minutes.

Cooked Duck Bacon

Ingredients:

• 2 Russet potatoes
• Vegetable or peanut oil for frying, optional
• 6 ounces duck bacon, cooked and crumbled (could use other bacon type)
• 4 ounces sharp Cheddar
• 2 scallions, cut
• Sour cream (optional)

Microwave Potatoes Directions:

1. Scrub the potatoes and poke several times with a small knife.
2. Wrap the potatoes in paper towel and microwave for 5-8 minutes, or until the potato is soft. Remove from the microwave, allow to cool for 2 minutes, cut in half, lengthwise then scoop out some of the flesh with a spoon, leaving the skin and a layer of flesh intact.

Maple Leaf Duck Bacon

Potato Skins Assembly Directions:

1. Preheat oven to 400 degrees.
2. In a deep-fryer, bring the oil to 350 degrees. Carefully add the four half potatoes to the hotel oil and cook for about 5 minutes, or until golden brown. Drain on paper towels.
3. Place the four half potatoes on a baking sheets, flesh side up.
4. Divide the cheese between the potatoes then top with the bacon. Place in the oven and cook for 5 minutes or until the cheese is mostly melted. Turn the broiler on and broil on high for 2 minutes. Remove from the oven and carefully place the potato skins on a platter, sprinkle with scallions and serve with sour cream, if using.

Makes 4 potato skins.