Where Cooking is Fun
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Monday, April 19, 2010

Potato Skins

I use mayonnaise more than any other cooking ingredient in the entire world. I am not exaggerating here. It's my favorite. I eat EVERYTHING with fry sauce or homemade ranch- those suckers use a lot of mayo. It's what gives me all those sexy curves (insert over the top eye roll). Luckily the dip factor is not the only thing that is amazing about this recipe.

Potato Skins
10 potatoes
1 cup cheese
Bacon pieces
Melted butter

Bake potatoes WITHOUT tinfoil. It allows to skins to get crispy. Once they are finished let them cool. Cut potato in half the long way and scoop out some of the center, not all of it because you want some potato left in...leave about 1/2 inch around the inside of the potato. Brush inside of potato skin with melted butter and broil for about 4 minutes (until its warm but not crisp) then add the cheese and bacon and broil again for 2-3 minutes (watch because oven times vary) and eat! Serve with homemade ranch.



  1. You two are amazing! I love all your recipies (and we've tried lots of them) Keep it up. :)

  2. I'm going to have to tuck this recipe away for a Sunday during football season! It looks like the perfect appetizer for a group of people!

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