College Guy Microwave Potato Skins Easy Food

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POTATO SKINS



Potato Skins image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 12 servings

Number Of Ingredients 8

6 small baking potatoes
2 tablespoons melted butter
2 teaspoons seasoned salt
3 tablespoons grated Parmesan cheese
1 1/2 cups shredded cheddar cheese
4 strips cooked, crumbled bacon
3/4 cup Daisy Brand Sour Cream
2 teaspoons snipped fresh chives

Steps:

  • Lightly grease outside of potatoes, cut small slit in top and bake at 425 degrees F for 45 minute or until soft. Let stand until cool enough to handle, about 15 minutes.
  • Cut potatoes in half lengthwise and scoop out cooked potato, leaving a very thin layer of potato. (Save cooked potato for mashed potatoes or hash browns.)
  • Brush outside and inside of skins with melted butter. Sprinkle inside with steak seasoning and Parmesan cheese.
  • Place on lightly greased baking sheet. Bake 8 minutes or until crisp and bubbly.
  • Fill with cheddar cheese and bacon. Bake 3 minutes or until cheese is melted. Top with a dollop of sour cream and sprinkle of chives.
  • Variation: Twice Baked Potato Fingers Bake 3 large (about 5-inch) potatoes for 1 hour; cool. Cut in half lengthwise, and then lengthwise in half again, making 12 long fingers. Scoop out and proceed as above.

HOMEMADE POTATO SKINS



Homemade Potato Skins image

Homemade potato skins are great while watching football or serving at a casual party. There is absolutely no need to deep fry them. As long as the skins are cooked at a high heat, they will be perfectly crispy! After eating these my boyfriend proclaimed, "no need to spend ten bucks at a restaurant anymore!"

Provided by Brooke

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h50m

Yield 6

Number Of Ingredients 9

6 small russet potatoes, scrubbed
1 tablespoon olive oil, or as needed
1 tablespoon canola oil, or as needed
salt to taste
6 slices center-cut bacon
ground black pepper to taste
½ cup shredded Cheddar cheese, or to taste
¼ cup sour cream, or to taste
2 medium green onions, thinly sliced

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Rub potatoes with olive oil and place on a baking sheet.
  • Bake in the preheated oven until tender, about 1 hour. Remove from the oven and let sit until cool enough to handle, about 10 minutes. Increase the oven temperature to 450 degrees F (230 degrees C).
  • Cut potatoes in half lengthwise. Scoop out the flesh, leaving 1/4 inch on the skin. Brush canola oil all over the potato skins, outside and inside, and sprinkle with salt. Reserve flesh for another use.
  • Bake skins in the preheated oven for 10 minutes. Flip and continue to bake for 10 minutes more. Remove from the oven. Turn on the oven's broiler.
  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
  • Arrange the potato skins flesh-side up on a roasting pan or rack. Sprinkle the insides with pepper, Cheddar cheese, and crumbled bacon. Return to the oven and broil until cheese is bubbly, about 2 minutes. Remove from the oven.
  • Add a dollop of sour cream to each skin and sprinkle with green onions.

Nutrition Facts : Calories 289.4 calories, Carbohydrate 30.8 g, Cholesterol 26.4 mg, Fat 14.4 g, Fiber 3.9 g, Protein 10.1 g, SaturatedFat 5.5 g, Sodium 299.3 mg, Sugar 1.5 g

MICROWAVE 10-MINUTE LOADED POTATO RECIPE BY TASTY



Microwave 10-minute Loaded Potato Recipe by Tasty image

Here's what you need: russet potato, oil, salt, bacon, shredded cheddar cheese, sour cream, fresh chive

Provided by Alvin Zhou

Categories     Appetizers

Time 30m

Yield 1 serving

Number Of Ingredients 7

1 russet potato, washed and scrubbed
1 tablespoon oil
salt, to taste
2 slices bacon
¼ cup shredded cheddar cheese
sour cream, to serve
fresh chive, to serve

Steps:

  • Poke holes in the potato with a fork, then rub with oil and salt.
  • Place the bacon slices on the same plate as the potato, microwave for 7-9 minutes until the bacon is crispy and the potato is tender. Make sure the bacon does not burn.
  • Crumble the bacon after it's cooled down.
  • Slice the potato in half, then use a fork to fluff up the insides.
  • Sprinkle the cheese on top, then microwave for another 30 seconds.
  • Top with sour cream, the crushed bacon bits, and the chives.
  • Enjoy!

Nutrition Facts : Calories 489 calories, Carbohydrate 55 grams, Fat 24 grams, Fiber 4 grams, Protein 12 grams, Sugar 2 grams

SUPER EASY POTATOE SKINS



Super Easy Potatoe Skins image

This was a great way to use up a couple extra potatoes I had. Plus it was a yummy lunch for me and my son. I will probable double the recipe to make these for an appetizer for a group.

Provided by Jfoxe

Categories     Potato

Time 20m

Yield 4 halves, 2 serving(s)

Number Of Ingredients 4

2 small baking potatoes
4 slices bacon
1/2 cup cheddar cheese
8 tablespoons sour cream

Steps:

  • Pre-heat the broiler on your oven.
  • Wash the potatoes thoroughly.
  • Poke the potato 4-6 times with a fork to let moisture out during "baking".
  • OPTIONAL: Rub butter on the out side of the potato and season with garlic, salt, pepper, or what ever seasoning you would like to give it a little extra flavor.
  • Put the potatoes on a plate and put cook in the microwave for 10 minutes.
  • While the potatoes are baking, cook the bacon. I did it in the broiler to save on an extra pan and keep it easy. Just keep an eye on it so they don't burn. I just laid the bacon out on my broiler pan and put it right under the broiler.
  • Once the potatoes are done, take them out and slice them in half.
  • Use a spoon to scoop out a little of the inside to form a small shallow "bowl" with the potato.
  • Chop the cooked bacon and sprinkle some in each of the potato "bowls" I plan for appx one slice per potato half.
  • Next, Sprinkle cheese over the potatoes. I say 1/2 cup for 4 halves just as a general guess. You can go light or go heavy, how ever you prefer.
  • Put the potatoes on a broiler pan, if you used one for the bacon, or even just a cookie sheet.
  • Put the pan directly under the broiler and cook until the cheese melts and starts to brown.
  • Remove from oven.
  • Top with desired amount of sour cream and serve.
  • Optional: you can sprinkle fresh chives or green onion on top after the sour cream.

EASY MICROWAVE POTATOES



Easy Microwave Potatoes image

Make and share this Easy Microwave Potatoes recipe from Food.com.

Provided by Organic Olive

Categories     Potato

Time 13m

Yield 4 serving(s)

Number Of Ingredients 4

3 medium potatoes
2 tablespoons margarine
1/4 teaspoon basil
1/4 teaspoon garlic salt

Steps:

  • Cut potatoes into wedges.
  • Melt margarine.
  • Stir in herbs and salt.
  • Add potatoes and stir to coat.
  • Cover and cook 8-10 min in microwave or until soft.

Nutrition Facts : Calories 174.3, Fat 5.8, SaturatedFat 1.2, Sodium 76.2, Carbohydrate 28.1, Fiber 3.5, Sugar 1.2, Protein 3.3

COLLEGE GUY MICROWAVE POTATO SKINS - EASY!!!



College Guy Microwave Potato Skins - Easy!!! image

All cooking is done in the microwave! This is my original recipe that I made up. An easy staple on my table that everyone enjoys and everyone can make. Perfect for snacks or sides or appetizers. I call it 'College Guy' because of how simple they are to make and how little things you need. I am in fact, a woman and have been making these since my not-so-long-ago college days! :)

Provided by Sphinx

Categories     Lunch/Snacks

Time 15m

Yield 6 potato skins, 2 serving(s)

Number Of Ingredients 5

3 potatoes
3 tablespoons Bacos bacon bits
9 ounces shredded cheddar cheese, 1-3 oz per potato
1 tablespoon margarine (optional) or 1 tablespoon butter (optional)
salt

Steps:

  • Slice potatoes lengthwise.
  • Lay out on a microwave plate, skins down. Carve a vertical line about halfway through the potato. This helps it cook even and is not necessary for smaller or thinner potato strips. You could also carve an "X" shape instead.
  • Microwave on HIGH for 10 Minutes.
  • Take out of microwave and if you want to, spread out margarine or butter thinly over the potatoes. Top each potato with a good handful of shredded cheddar cheese. Sprinkle with Bacos.
  • Microwave on high an additional 2 minutes or until cheese is completely melted.
  • Let potatoes sit for a few minutes. They are usually extremely HOT. Also, be careful handling the plate. After they have cooled, salt to taste and enjoy!

Nutrition Facts : Calories 246, Fat 0.3, SaturatedFat 0.1, Sodium 19.2, Carbohydrate 55.8, Fiber 7, Sugar 2.5, Protein 6.5

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Top Asked Questions

How to cook potatoes in the microwave?
Perforate the potatoes with a fork. Poke each potato with a fork a few times. This will help them cook in the microwave. Microwave the potatoes on high until they're cooked through. Wrap the potatoes in a wet paper towel and microwave them. It takes about 5 minutes to microwave a single potato, and about 10 minutes to microwave 3 potatoes.
How to cook baked potato skins?
Simple Potato Skins Preheat your oven to 350°F (175°C). Cut 2 lbs. baking potatoes in half lengthwise. Perforate the potatoes with a fork. Microwave the potatoes on high until they're cooked through. Remove the potatoes from the microwave. Scrape out the inside of the potato. Make the potato mixture. Season the mixture with salt and pepper.
What are the best potatoes for potato skins?
Russet potatoes are best for potato skins. First, they have thicker skins that hold up well after baking them. Second, it’s also easier to scoop out the inside without the whole thing collapsing on you. Once you fill them, they hold up well, too. These crispy oven-baked potato skins are great for game-day get-togethers or other parties.
How to bake tuna melt potato skins?
Tuna Melt Potato Skins Preheat your oven to 400°F (204°C). Bake 8 Russet potatoes in the oven. After you wash the potatoes, use a paper towel to cover them in non-fat cooking spray and place them on a baking tray. Remove the potatoes from the oven. Wait at least 10 minutes for them to cool down. Cut each potato lengthwise.

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