Food Network UK

T.g. I. Friday's Potato Skins

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Ingredients

  • 4 medium baking potato
  • 0.33 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup sour cream
  • 1 tablespoon fresh chives
  • 0.25 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 1.50 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups cheddar cheese
  • 5 Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please slices cooked bacon

Use imperial measurements

Method

How to make T.g. I. Friday's Potato Skins

  • Preheat oven to 400. (To save time, microwave the potatoes for 6 minutes.) Bake for 40 minutes, remove and let cool so you can touch them.
  • As the potatoes are baking, make the sour cream dip. Mix the sour cream and the chives in a bowl, put in the refrigerator.When the potatoes are cool. Cut the potato in half then slice the half into 3 equal pieces and scoop out the potato. Put potato in a
  • Sprinkle 2-3 tablespoons of Cheddar cheese into each skin, now break up the bacon into small pieces and put 1-2 teaspoons of bacon on top of the cheese. Broil the skins for 2 minutes or until the cheese is melted. Serve hot on a plate with the sour cream

(Courtesy of Food.com)