Dad's crunchy, cheese potato skins from Half Baked Harvest Quick & Cozy (page 56) by Tieghan Gerard

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Notes about this recipe

  • averythingcooks on February 13, 2025

    What sets these apart from others I've made is the double bake for the skins themselves (ie triple bake if you count baking the whole russets). The 1st is after they are brushed with a garlicky, seasoned melted butter mix & the 2nd is with the cheese (this time a well aged orange cheddar). The result really is a flavourful, crispy potato skin as promised. This time we just used bacon & chives as the final toppers but I would definitely use the jalapenos another time.

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