This morning on KSEE Sunrise, Chef Roy Harland of the Elbow Room showed us how to make delicious potato skins without any deep frying.
2 baked potatoes, cooled
1 T melted butter
1/2 tsp. each salt, black pepper, dried thyme and paprika, combined
1/4 cup chopped crisp bacon
1/2 cup grated jack/cheddar mix
1/2 cup pico de gallo or your favorite salsa
Pre-heat oven to 400 degrees
Cut potatoes into quarters lengthwise and scoop out all but 1/4" of the flesh. Save the extra potato for another purpose.
Brush potato skins with butter.
In a small bowl combine the salt, pepper and thyme and sprinkle mixture over the potatoes.
Bake for about 10 minutes or until lightly browned and crispy.
Remove from oven and add the cheese and bacon. Return to oven for two minutes to melt cheese.
To serve, cut each skin in half lengthwise and add dollops of sour cream and salsa.