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I’ve spent many a pub happy hour pondering whether loaded potato skins could be considered a proper dinner. After all, they’re a vegetable covered with meat, herbs, and dairy, no? Whether you have these for dinner or serve them at your next party, there’s nothing quite as satisfying as a crispy potato skin loaded with bacon and cheese, served with a cold beer.
What to buy: Look for potatoes in 5-pound bags, as they tend to be smaller in size than loose potatoes. Avoid green-spotted or sprouted potatoes—they contain the bitter toxin solanine.
Game plan: Use the leftover scooped potatoes for mashed potato cakes, gnocchi, or potato soup.
This recipe was featured as part of our Make Your Own Loaded Potato Skins project.
These durable and rust-proof aluminum baking sheets conduct heat well, so everything you make, from appetizers to baked goods, cooks evenly.
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