Potato skins are a delicious preparation that has its origins in the home and traditional cooking of various Latin American countries. This dish consists of creatively and tastily utilizing the skins of baked potatoes, stuffing and gratinating them to achieve a crispy texture and an irresistible flavor.
In different Latin American countries, this dish goes by various names and variations. For example, in Mexico they are often called "stuffed skins" or "baked stuffed potatoes," while in other countries like Colombia or Argentina they are also known as "stuffed potato halves" or simply "au gratin potatoes." The versatility of this recipe has made it popular for using every part of the potato, in addition to being an ideal side dish for gatherings or main courses.
The combination of butter, cheese, bacon, and onion gives it a distinctive flavor that appeals to both adults and children. Furthermore, it is a recipe that can be easily adapted to each family's taste, allowing for the addition of extra ingredients or varying the seasonings. This dish, besides being tasty, represents an excellent way to reduce waste in the kitchen.
How to prepare Dancer's Potato Skins
To prepare this tasty dish, the first step is to wash the baking potatoes and dry them well. Then, prick them several times with a fork so the heat penetrates evenly during baking.
Place the potatoes on a baking sheet and cook in a preheated oven at 375 degrees for about 1 hour or until tender to the touch. Afterwards, let the potatoes rest until they are cool enough to handle without burning yourself.
Once cool, cut the potatoes in half lengthwise and carefully scoop out the center, leaving about 1/8" of potato in the skin to maintain its shape. The skins should be covered and refrigerated for up to 2 days until ready for use.
If you wish to use the potato centers for mashed potatoes, add 1/3 cup of milk, 1/4 cup of butter, salt, pepper, and a few drops of hot sauce to give them a special touch.
When you are ready to prepare the skins, melt 1/3 cup of butter and brush the skins inside and out with this melted butter.
Place the skins cut side up on a baking sheet and bake in an oven at 500 degrees for 20 minutes or until golden and crispy.
Distribute a mixture of chopped bacon, green onion, and cheddar cheese onto each skin and bake again just until the cheese melts and is well melted.
Serve the skins hot, and if the potatoes are large, you can cut them in half crosswise before serving to make them easier to eat.
If you are serving several people or have guests with a good appetite, consider doubling this recipe, as it yields 6 servings and tends to run out quickly.
