I made these a few weeks ago and my hubby and I loved them. Today I wanted a single serving and didn't want to heat the oven to bake just one potato. I sliced one russet potato thinly and fried in a skillet (with butter) for about 5-7 minutes until they were tender and browned, then put the toppings on and covered the skillet for about 2 minutes until the cheese melted. They were perfect and saved a lot of time and I didn't have to heat up the house with the oven.
these were really good and simple to make, the only thing i would do different is make sure that the sheet that i cook them on is well greased with butter, i found that they stuck to it and i would salt the potaotes to give more flavor. but deffinitely a keeper
Ohh,sooo good! My son wanted skins for dinner but I was short on time and made these instead.To cut back on time and mess ,I melted butter in very small pan with 1/8 tsp. garlic powder. Tossed potatoe slices to coat. So much quicker than brushing. I used 4 medium white potatoes(I think any would do.)I baked 30min. Then topped with cheese and Oscar Mayer's real bacon bits in bag. Put back in oven about 2 min. more until melted. Watch, don't over bake. I will never go back to making the old fashioned skins again!! Thanks Michele!!
YUMMY!! These were great. I'm not sure what is wrong with me, but I can never follow a recipe. I made just a few minor changes, I cut the potatoes, threw them into a bowl and tossed with just enough olive oil to coat. I also threw in the standard salt and pepper, but also added some dry ranch dressing mix for some added zip. I took the advice of other's by topping the spuds with sour cream before adding the cheese and bacon bits. They were so good, but what's not to love with ingredients like this? Thanks so much for a recipes that has already become a favorite in my house.
First I have to say - I had to try this recipe after I was disappointed by a similar appetizer at Smokey Bones restaurant. Wow... this recipe went above and beyond my expectations. And so easy to make as well! I was afraid they would be sub par since they are not fried but that was not the case. Much better than any standard potato skin I've had in a restaurant as well. I salt & peppered the potato slices before baking and omitted the green onions because they just aren't for us. I turned the oven off when I pulled the slices out to top them the retained heat in the oven was adequate to melt the cheese. Just be careful not to slice them to thin - I had a couple that were much thinner than the rest turn into blackened potato chips!
So simple and so delicious!! I spray the potato slices with a little butter-flavored Pam for convenience and to cut down on calories. The only things I change are to add some seasoning - salt and pepper and a little garlic powder. Also I mix the bacon cheese and onion with a little Ranch dressing so it is easier to spoon over the spuds. These are my standard pot luck contribution and they are always appeciated. Thanks so much Michele!
These potatoes are absolutely wonderful -- made in my house at least once a week. They are definitely a double for potato skins without alot of skin -- even better for kids. I dip the potatoes into the butter - not quite as messy as brushing it on and also takes alot less time. I also used the prepared bacon bits as recommended in a review - takes very little time. Thanks!!
Delicious and super easy! I cooked mine on a cookie cooling rack so I didn't have to flip them. Doing this also keeps the potato rounds from sitting in all that butter while cooking. I cooked my bacon in the oven (400 for 13 mins on a cookie cooling rack) before I started to make everything.
Awesome. Sprinkled with a little salt and pepper while baking. Added a little parsley flakes and some garlic powder to toppings. Definitely a keeper.
Good but not great. Be careful not to brush too much butter/margarine onto the potatoes prior to baking; it might turn out greasy!
