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The ingredients needed to cook Baked stuffed potatoes skin:
- You need of long Potatoes.
- Prepare of large Onion.
- You need of Garlic.
- Provide of Scallions.
- Take of Bacon.
- Prepare of Sour Cream.
- Provide of Cheddar Cheese, shredded.
- You need of Mozzarella Cheese, shredded.
- Prepare of Chilli powder.
- Prepare of Paprika (optional).
- Get of Turmeric powder.
- Take of Thyme.
- You need of Pepper crushed.
- Take of Salt, as required.
Instructions to make Baked stuffed potatoes skin:
- Take the whole potato and lightly put 2 slit length wise on the potatoes, this is just to fasten the boiling process. Parboil the potatoes in a pressure cooker. While the potatoes are being boiled, slice/chop the onions, garlic, bacon and scallions..
- Allow the potatoes to cool down. Now from the slit, cut open the potatoes to half length wise and carefully scoop out all the flesh, retaining a thin layer of potato to the skin..
- Heat the pan and add chopped bacons. Let the bacons fry and release it's natural fat. In the same fat, add in garlic and then add the onions. Add in all the spice powders – turmeric, chilli, paprika, thyme and salt..
- Now add in the scooped potatoes pulp and roughly mash them to bitable size, do not over mash and make it mushy. Give a good mix until all the flavors amalgamate. This should take maximum 4 minutes and set it aside to cool down a bit..
- Spoon in the stuffing to the scooped out Potato shells..
- Add in a big dollop of sour cream and spread it over the filling. Add some mozzarella and cheddar cheese on top. Finally sprinkle some thyme and crushed pepper..
- Preheat the microwave oven. Place the potatoes in a baking tray and grill for 8 to 10 minutes at 180o C or until u see the golden brown on top. Garnish with some more sour cream..
Crispy cheese potato skins, baked to a crisp, then topped with cheddar cheese, bacon, sour cream and green onions. These potato skins easy to make. Some approaches call for deep frying, but I don't think it is really necessary. You just want to bake the skins at a high enough heat so that they. Carefully scoop out and reserve most of the potato flesh, leaving a thin layer of potato flesh with the skin to help retain the potato's shape.
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