Loaded Potato Skins : LTU Potato

I can't help it. Ever since I made Pizza Potato Skins, I simply had to have potato skins again. This time, I wanted it with bacon and sour cream. So Loaded Potato Skins it was - my version. Gaarghhh....there goes the diet again!

But who cares, right? I went ahead and bought 4 Russet potatoes last Saturday. Early Sunday morning I had them cleaned and dried. I also defrosted a packet of smoked streaky bacon and some minced meat.

My bad.

While the potatoes were roasting in the oven, I got busy and fried the bacon until they were crispy. It took a lot of self restraint not to munch them there and then. Right after that I sauteed some onions and the minced meat and added some cumin, Hungarian paprika and some chilli powder (Inspired by the The Pioneer Woman's Loaded Nachos).

The potatoes were done in 35 minutes but I had to wait for them to cool before I could gut them. While waiting, I did my cleaning up. Once I could handle the potatoes, I cut each one into two and scraped out the flesh. I was a lot more nimble this time. Practice makes perfect! 

I had to bake them again until crispy and once they were done, I filled them up with the minced meat, bacon and cheese. My estimates were just nice as all 8 potato skins were filled to the brim. I popped them into the oven again for about 4 minutes until the cheese melted.

I spooned one teaspoon of sour cream on top of each skin and topped with spring onions. Ooohh....bacon+sour cream+spring onions = Ecstasy! Reminded me of Pringle's Sour Cream and Onion potato chips. But hang on a second. Something was missing. Oh dear! I forgot to add salt to the minced meat. But it was still alright as the bacon and cheese provided some saltiness.

I've got to tell you, this thing should be banned. It was so, so, good and so, so, bad. I downed all 8 potato skins while watching CSI. I know. I'm bad.

Last one left. Who wants?

I made a promise to myself that my next potato skins binge will not happen until at least in another 6 months. OK, 3 months. Oh no, maybe next month. We'll see.....

Loaded Potato Skins

Recipe source : Adapted from The Pioneer Woman

Ingredients :

- 4 whole Russet Potatoes

- Olive oil

- Sea salt

- 120g minced pork
- 1 big onion
- 1/2 tsp each cumin, paprika and chilli powder (or to taste)
- salt to taste.
- Streaky bacon

- Cheddar cheese, cut into small pieces

- Some spring onions, diced

- Sour Cream

Method :

To prepare the potatoes :

1. Preheat oven to 200C

2. Scrub potatoes very clean and dry them. 

3. Rub the surface of each potato with olive oil. Sprinkle with sea salt.

4. Bake until the potatoes are tender and the skins are crisp, about 35-40 minutes. (Check after 30 minutes by piercing the potato)

5. Cut the baked potatoes in half. The use a spoon to scoop out most of the insides leaving a bit of a rim all around.

6. Brush the inside and outside of each half with olive oil.

7. Place the potatoes skin side up and return to the oven for 5-7 minutes. Turn them over (using tongs) and put them back in the oven for a few more minutes or until the potatoes are crisp.

8. Remove them from the oven and set aside.

To prepare the filling :
1. Heat oil in skillet and fry bacon until crispy. Set aside to cool and cut into small pieces.
2. Remove excess oil from the skillet and saute onions until soft.
3. Add minced meat and fry until meat changes color. Add cumin, paprika, chilli powder and salt. Continue to fry until meat is cooked. Set aside to cool.

To assemble the potato skins :
1. Fill each skin with the minced meat. To with bacon and cheese.
2. Return the potato skins to the oven for about 4 minutes or until the cheese is melted.
3. Remove from oven and to with sour cream and spring onions. Serve immediately.

This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jasline of Foodie Baker.