I remember when I was a little girl sitting at the dinner table and I watched my grandpa take the peels off of his potatoes and every time I would ask “grandpa…can I eat your peels?”
and the response was always the same…he would chuckle and say “help yourself”
I never understood why he didn’t like potato peels?
I decided to experiment a little with these two potatoes favorites…here is what I came up with
2-4 large Russet or Idaho potatoes (remember 1 potato makes two filled skins)
2 T Butter
1 garlic clove minced real fine or ¼ t garlic powder (adjust to taste)
½ cup cream or milk (warmed)
2 T chopped chives
¼ cup bacon bits (real fried bacon bits work the best)
1/8 cup finely shredded cheddar cheese
1-2 T fresh or dried parsely
Bake the potatoes (uncovered) till soft- 60-70 minutes in a 400 degree oven
(or use left over bake potatoes)
When cool enough to handle; Slice in half and scoop out the centers (warm potatoes scoop easier than cold)
Smash the potatoes with a fork and add the butter, milk or cream and garlic; blend on medium to high speed with an electric mixer till smooth.
You may have a few small lumps, this is fine.
Stir in chives and bacon bits.
Fill the skins with the potato mixture
Use 2 Won Ton wraps and spray with cooking oil on one side; place oil side down over the potato like a pie crust. Gently press to seal the edges
Lightly spray the top with cooking spray and sprinkle with salt.
Make a couple of slits on the top to vent
Bake at 400 degrees for 15 minute or till light brown on top
Remove from the oven and top with the cheese
Return them to oven and broil for 1-2 minutes till the cheese melts
Top with sour cream and fresh chopped parsley
