Dancer's Potato Skins

These were so good. I baked my potatoes in the oven and let them cool. I had large potatoes so I was able to get 6 wedges cut from each potato. I scrapped out the potatoes and mashed them adding a little salt, pepper, butter, cheddar cheese, crumbled bacon, and diced onions. After they baked I let them cool for a couple of minutes and then garnished with a dollup of sour cream, they were a perfect snack.

Love them! I cook the potatoes the first time around in the microwave and then definetly save the insides for mashed potatoes... Works out well for me!

Pretty tasty! The directions were hard for me to get through and I kept having to tell myself; no those instructions are for mashed potatoes. I used the microwave to "bake" the potatoes which cut down on my overall time quite a bit. All in all a big hit!

This is a very good recipe! Normally I deep fry and this was my first time baking them. It was a little more work (When deep frying you don't need to brush them with oil :-) but it was very good! note: I subbed EVOO for the butter. I like these better than deep frying, I think...less fat and doesn't stink up the house with the deep-fryer smell! Also: There seems to be a cut-n-paste error at the very beginning of the recipe, simply ignore everything at the beginning and start with the sentence: "Scrub potatoes, dry, then pierce with fork several times."

Me and my husband loved this recipe thank you so much. The only thing I did different was I cooked it like deborah_corsi_11208520. 400° and ten minutes on both sides, bc my family doesn't like things too crunchy and they were wonderful soft, and we love cheese and green onions and bacon of course who doesn't. And the sour cream dollop hmmmm perfect!!!! Thank you dancer for putting this out there. And thank you deborah for teaching me a softer way. Absolutely delicious!!!!