Spudthing for everyone
Potato Skins, of course, are filled to the brim with bacon.
So when I picked up one of the skins that I made for them that looked just like their restaurant favorites and plopped it on my plate, they were a little confused."Uh, what are you doing? There's BACON on that!"
Turns out, you see, that many bacon bit brands don't actually have pork in them at all. They are fried bits of soy product that are seasoned with lots of salt and "liquid smoke".
Many "Bacon Bits" are not bacon at all.
So here we have a simple snack that can appeal to vegetarians and carnivores alike. It may not be the healthiest snack, but it's a delicious one you can save for a special occasion.
Steve's birthday party is coming up so I'm pretty sure I'll be making these as one of the snacks for the party, because it seems there isn't anyone who doesn't like these...except for people like our friend Mike who doesn't like bacon. But that's another story all together.
Potato Skins
7 large to medium potatoes1/2 pound of cheddar cheese, grated
1/2 stick of butter
1 tablespoon of salt
1/2 an onion
4 tablespoons of soy "bacon bits"
1/2 cup of sour cream
1 tablespoon of chives.
- Preheat the oven to 400 degrees.
- Finely dice the onions.
- Melt the butter in a saucepan, but take it off the heat before it gets brown.
- Cut the potatoes in half. Take a spoon and "carve" the potato out.
- Brush the inside of the potato with butter. Bake in the oven until you can stick a fork in them.
- Sprinkle potatoes with salt. Add cheese to your liking. Mix onions and "bacon bits" together.
- Add onion and bits mixture to each potato.
- Return to oven until cheese is melted.
- Add sour cream and sprinkle chives or minced fresh dill weed over the top.
Vegetarian.
