Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Monday, May 16, 2011

Years and years ago when my kids were babies, when my friends and I needed a "moms night out", we'd leave the all kids with the dads and head off to one of our favorite restaurants for appetizers, then later we'd head to the movies. There might be 6 - 8 of us moms seated around a big table and we'd laugh and talk and eat and just enjoy being kid-less for a few hours. Nachos were always a big hit..sometimes fried zucchini and a lot of times we'd order potato skins. I remember them tasting so good...warm and savory with just the right amount of...everything. Probably one reason I remember them tasting so good is because they were shared with good friends. Aren't those memories just the best? So one evening not too long ago, I decided to make potato skins to share with my family. We were all headed to my parents house for grilled burgers, and I took potato skins. They were perfect to go alongside the burgers....and a nice memory was made, too.

Loaded Potato Skins

8 fist-sized russet potatoes
¼ cup olive oil
Sea salt

1 pound bacon – diced and fried crisp
3 finely chopped green onions
2 cups shredded cheddar cheese
1 cup sour cream

Preheat oven to 350 degrees. Place a cookie sheet on the bottom rack.

Wash and dry potatoes. With a standard kitchen fork, pierce potatoes all around, maybe 8 – 10 times per potato.

Place olive oil in a small bowl and roll each potato in the olive oil. Place on a clean plate. Sprinkle sea salt on one side of each potato then turn to salt the other side.

Place potatoes directly on the oven rack and back for about 1 to 1 ½ hours. The skin should be puffed up, golden-brown and crispy, and the potato should squish easily and be very soft on the inside.

Remove potatoes from the oven and allow them to cool for about an hour. Then split each potato – side to side. Carefully scoop out the “innards” and place in a bowl for future use. Lay skins on a cookie sheet and sprinkle with cheese, bacon and green onions. Heat oven to 400 degrees. Heat potatoes about 15 minutes to melt the cheese and crisp the edges. Serve with sour cream.

This is what you'll need.

Wash the potatoes then prick 
them with a fork a few times....all around.

Roll them in some olive oil...

..then sprinkle them with salt. I used sea salt.

Throw them on the oven rack for 
about 1 - 1 1/2 hours until lightly 
crispy on the outside and "squishy" on the inside.

Let them cool for a little while.

While they are cooling, dice and cook your bacon.

Then split each potato.

Scoop out the fluff and save for soup or mashed potatoes.

Then load up them skins!! Bake them 
for about 15 minutes or so at 400 degrees 
until bubbly and oozing with goodness. 
Top with sour cream!