Main

Appetizers

Au Gratin Potatoes Recipes

Baked

Breads

Breakfast/Brunch

Casseroles

Crockpot Potato Recipes

Desserts

Dipping Sauces

Fingerling Potato Recipe

French Fry

Ham Potato Recipes

Hash Browns

Instant/Dehydrated

Low Fat Potato Recipes

Main Dish

Mashed

Microwave

New

Pancakes

Potato Candy Recipe

Pressure Cooker

Salads

Scallop/Au Gratin

Side Dishes

Skins/Twice Baked

Soups/Stews

Thanksgiving Sweet Potato Recipe

Potato Days Festivals

Ranch Potatoes

Mexican Potato

Potato Nutrients

Potato Clock

Potato Soup Recipe

How Potatoes Grow

Our friends

Potato Recipes collection

Potato Skins with Cheese and Bacon

INGREDIENTS:
8 baking potatoes
2 lbs. bacon
1 lb. Cheddar cheese (shredded)

PREPARATION
Bake potatoes until done. Cut in half and clean out majority of potato leaving skin and about 1/8 inch of potato. Fry bacon until crisp then crumble; set aside. Fry potato skins in bacon grease until crisp (turn them one to two times). Drain skins on paper towels. Fill skins with cheese. Top with bacon. These toppings can be varied - olives, tomatoes, salsa, chicken, ground beef, various cheeses. Broil until cheese is melted. Top with sour cream and chives.

Recipe from: http://www.cooks.com/

Potato Skin Nachos

INGREDIENTS:
2 pkgs. (20 oz. each) frozen potato skins
1 can (11 oz.) Campbell's condensed nacho cheese soup/dip
1/4 c. milk
1/2 c. sliced pitted ripe olives
1/2 c. chopped sweet red pepper or seeded tomato
1/4 c. chopped green onions

PREPARATION:
Prepare frozen potato skins according to package directions; keep warm. Meanwhile, in 1 1/2-quart saucepan over medium heat, combine soup and milk. Heat through, stirring occasionally. Spoon sauce over prepared potato skins. Sprinkle with olives, red pepper and green onions. Makes about 24 appetizers.

Recipe from: http://www.cooks.com/