Ingredient: sour cream OR bottled Ranch dressing

With the last day of December right around the corner, its time to focus on New Year’s Eve celebrations. Even if you don’t have big party plans, you will no doubt still want to enjoy a few finger foods to ring in the new year with. The fact that so much emphasis is placed on sweets over Christmas, now is a good time to enjoy something savory.

During the many years I worked in the commercial food service industry, new years eve was all about finger food. I remember making hundreds of these little bite size morsels. The thing about this type of food is, it takes hours of prep work but they can be devoured in a very short space of time.

Although the humble potato skin appetizer is pretty basic, its easy to make and quite tasty. Originally served as a clever way to repurpose food scraps, potato skins have been around since the 1970’s.

Today’s recipe works well in that you can prepare them the day before needed and refrigerate. Half an hour before you are ready to serve …. bake, sprinkle with toppings and bring on the new year!

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Baked Potato Skins

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Rating: 5
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Course

Finger Food Buffet

Cuisine

American

Servings

MetricUS Imperial

Ingredients

• 10 medium baking potatoes, washed
• 1/4 cup olive oil
• 1 Tbsp Parmesan, finely grated
• 2 tsp garlic salt
• 1 tsp chili powder
• 1/4 cup 'Hormel' Real Bacon Bits OR you can make your own
• 1/3 cup green onions, thinly sliced
• 85 gm cheddar cheese, shredded
• sour cream OR bottled Ranch dressing

Course Finger Food Buffet Cuisine American Servings MetricUS Imperial Ingredients 10 medium baking potatoes, washed 1/4 cup olive oil 1 Tbsp Parmesan, finely grated 2 tsp garlic salt 1 tsp chili powder 1/4 cup 'Hormel' Real Bacon Bits OR you can make your own 1/3 cup green onions, thinly sliced 85 gm cheddar cheese, shredded sour cream OR bottled Ranch dressing

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 350 F. Pierce potatoes 2-3 times. Bake directly on middle rack of oven for 50-60 minutes until tender.
2. When cool enough to handle, cut potatoes in quarters lengthwise. With a spoon, scoop pulp from skins, leaving 1/4-inch thick shells. Place skin side down on ungreased baking sheets. Brush with oil; sprinkle with Parmesan, garlic salt & chili powder. The potatoes can be prepared up to this point one day ahead. Nest skins in rigid plastic containers, cover & refrigerate.
3. To serve: Heat oven to 450 F. Bake skins 15-20 minutes or until hot & edges are crisp. Remove from oven; sprinkle with bacon, green onions & cheese. Bake another 5 minutes or until cheese melts. Serve with sour cream or Ranch dressing.