Ingredients with Measurements:
- 6 large russet potatoes
- 1 pound bacon
- 1 pound ground beef
- 1/2 cup barbecue sauce
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- Salt and pepper to taste
Special equipment needed:
- Grill or oven
- Large mixing bowl
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat grill or oven to 400°F.
2. Wash and dry potatoes. Pierce each potato with a fork a few times and wrap in aluminum foil. Place on the grill or in the oven and cook for 45-60 minutes, or until tender.
3. While the potatoes are cooking, prepare the bacon explosion filling. In a large mixing bowl, combine ground beef, barbecue sauce, and crumbled bacon. Mix well.
4. Once the potatoes are cooked, remove from the grill or oven and let cool for a few minutes.
5. Cut each potato in half lengthwise and scoop out the flesh, leaving about 1/4 inch of potato in the skin.
6. Fill each potato skin with the bacon explosion mixture, packing it in tightly.
7. Sprinkle shredded cheddar cheese on top of each potato skin.
8. Place the potato skins back on the grill or in the oven and cook for an additional 10-15 minutes, or until the cheese is melted and bubbly.
9. Remove from heat and sprinkle chopped green onions on top of each potato skin.
10. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour 15 minutes
Temperature:
- Grill or oven: 400°F
Serving size:
- 12 potato skins
Nutritional information:
- Calories: 380
- Fat: 25g
- Carbohydrates: 18g
- Protein: 20g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Barbecue sauce can be substituted with any other type of sauce, such as hot sauce or ranch dressing.
- Cheddar cheese can be substituted with any other type of cheese, such as mozzarella or pepper jack.
Variations:
- Add diced jalapeños to the bacon explosion mixture for a spicy kick.
- Top with sour cream or guacamole for added flavor.
- Use sweet potatoes instead of russet potatoes for a healthier option.
Tips and tricks:
- Make sure to pack the bacon explosion mixture tightly into the potato skins to prevent them from falling apart.
- Use a spoon to scoop out the potato flesh to avoid damaging the skin.
- If grilling, use a grilling basket or aluminum foil to prevent the potato skins from falling through the grates.
Storage instructions:
- Store leftover potato skins in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place potato skins in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve on a platter with a side of dipping sauce.
- Garnish with additional chopped green onions or bacon bits.
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a cold beer or a glass of red wine.
Suggested side dishes:
- Caesar salad
- Grilled asparagus
- Roasted Brussels sprouts
Troubleshooting advice:
- If the potato skins are too soft, try cooking them for a few extra minutes to crisp them up.
- If the bacon explosion mixture is too dry, add a little more barbecue sauce or a splash of water.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Potato skins originated in the United States in the 1970s and quickly became a popular appetizer in restaurants.
Flavor profiles:
- Savory, smoky, and cheesy.
Serving suggestions:
- Serve as an appetizer or a main dish.
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