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August 31, 2007 / Maleesha Kovnesky

Fun with Potatoes

Okay, I guess it’s only “fun” if you like to cook.  If you hate to cook, you can probably stop reading right now. 

Last night I made potato skins and they came out fantastic.  I saved the potato innards and this morning made the best hashbrowns ever! 

Potato Skins

  • 4 large russet potatoes
  • 6 strips of bacon
  • Cheddar cheese
  • Chopped tomatoes, scallions, and sour cream

Bake the four potatoes (yes, you can cheat and use the microwave).  While the ‘tatos are baking, fry up that bacon.  Leave the pan full of bacon grease.  When the ‘tatos are done, cut each potato in half and scoop out the middle (saving the potato in a bowl), leaving about 1/8th to 1/4th inch of potato in the skin.  Plop those potato skins in the bacon grease and fry them (I didn’t say these were healthy), flipping them a couple of times while cooking, making sure that maximum grease absorption occurs.  Prep a baking sheet.

Place each skin upright on a baking sheet.  Fill the middle with crumbled bacon and cheddar cheese.  Pop them in the oven and broil until the cheese is nice and melted.  By now your house should smell like TGI Fridays. 

When the potatoes are melt-i-riffic, take them out and arrange them on a platter.  You can top them with tomatoes, scallions, and sour cream; but if you are my husband then just eat them with bacon and cheese.  This is a good “man-treat”, for what guy didn’t drool over bacon-y potato skins?

Hash Browns

  • Potato innards from the night before
  • Chopped onions
  • Chopped tomatoes
  • Chopped peppers
  • Salt, pepper, garlic powder

Heat a frying pan with a nice layer of oil or butter.  When it’s ready, place some chopped onions and peppers in there.  Fry these up until the onions are translucent.  Now dump those potato innards in the pan and spread them around until the pan is evenly covered with potatoes.  Let these cook until you are pretty sure they are nice and brown on the bottom.  Then sprinkle some chopped tomatoes on top and start flipping the potatoes over in sections.  Do your best to flip the ‘tatos pancake style, and not mix. 

When the other side of the ‘tatos are nice and brown, you can place them on a plate and EAT!



Leave a Comment
  1. Heartburn Home Remedy / Apr 15 2009 5:38 am

    The topic is quite trendy in the net at the moment. What do you pay the most attention to while choosing what to write about?

  2. elementaryteacher / Sep 24 2007 9:03 pm

    Mmmmm….now if only I could buy decent bacon here in the Middle East (what they call bacon here is kind of like pickled Canadian Bacon).
    It tastes terrible, and is nothing like ours in America.

    Eileen, living in the Middle East

  3. pikespeakdenise / Sep 2 2007 12:49 pm

    I would have never thought to include the bacon grease step. This is why you are a good cook and I heat up frozen stuff.

  4. maleesha / Aug 31 2007 8:06 pm

    Well my OB says I am not gaining enough. So I felt free to fry in bacon grease…although I don’t think that is what he had in mind…

  5. cherikooka / Aug 31 2007 4:28 pm

    I feel fat just reading this.


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