Bacon and Cheese Loaded Potato Skins
This easy recipe shows you how to make stuffed potato skins in the crockpot. Feel free to add some chopped green onions or sour cream to the finished potatoes as an extra garnish. They are also nice if you make them following the recipe exactly. If you are in a rush, you can bake the potatoes at 375 degrees F for half an hour to melt the cheese, rather than returning them to the crockpot.
Cooking potatoes in a crockpot might not be something you have considered before, but it does mean you can free the oven up to cook other dishes or, if you are going out in the morning, you can pop the potatoes in there and return home to perfectly cooked potatoes. It is also possible to add other flavors. A pinch of chili powder or paprika could liven up the cheesy filling, or you can add minced onion to the cream cheese, or use ham instead of bacon.
So what can you do with the potato you scoop out? You might as well save this for a future recipe, such as potato soup or beef stew. It is a shame to waste it so if you do not require it immediately you can simply freeze it and then add it to a future soup or stew. This bacon and cheese potato skins recipe is so easy to make and cooking the potatoes in the crockpot means you can leave them all day and do not have to watch them. When you can push a fork through the biggest potato without any resistance, the potatoes are done.
- 6 baking potatoes
- ⅔ cup cream cheese
- 6 tablespoons butter
- 6 oz grated cheddar cheese
- 6 bacon slices
- Prick the potatoes with a fork and wrap each one in aluminum foil.
- Load them into the crockpot, cover and cook for 8 to 10 hours on low, or until fork tender.
- Fry the bacon until crisp, and then chop it.
- Cut the potatoes in half lengthwise and scoop out ⅓ of the potato flesh (keep it for a future recipe).
- Spread butter over the potatoes, and then spoon in the cream cheese.
- Sprinkle grated cheddar over the top, followed by the bacon.
- Cook in the crockpot on high for half an hour or until the cheese has melted.
You can see how the melted cheese and bacon makes these loaded potato skins look truly appetizing. They are better suited for a sit-down dinner than a cocktail party, since potato halves are a bit messier to eat then potato wedges or potato chips, but if you are looking for a stuffed potatoes appetizer, then this one is a winner. The soft slow-cooked potato is wonderful with the cream cheese and melted cheddar and the bacon adds a lovely saltiness and crispness to the appetizer. If you want to cook potatoes in your crockpot and turn them into something delicious, this is a very nice option.
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