American | Potato Skins Aloha

Posted on December 23, 2012

A continuation of Spike's potato skins. These were another one of my favorites. Crispy skins with jack cheese, bacon, and pineapple. I added the green onions. I'm not sure if Spikes still serves potato skins, maybe it's a thing of the past, next time I'm in SLO I'll check. Back in the '80s, they specialized in potato skins, serving around 13 to 15 different kinds.

Yield: as many as you want

Ingredients

russet baking potatoes, cleaned

olive oil

applewood bacon

grapeseed oil

kosher sea salt, to taste

freshly ground pepper, to taste

jack cheese

pineapple, cut into small pieces

green onions, thinly sliced

sour cream, for serving

 

Method

Preheat oven to 400 degrees F.

Rub potatoes with olive oil then bake for about an hour. Potatoes are done when skewer or fork pierces easily.

Meanwhile, cook the bacon until crisp in skillet or microwave bacon tray. Let cool, then crumble.

When potatoes are done, remove from oven, cut in half horizontally. Scoop out flesh, leaving about 1/4 inch of potato on the skin.

Increase oven to 450 degrees F. Brush grapeseed oil on the potato skins, inside and out. Season with salt. Place on a broiler pan, and cook for 10 minutes on one side, flip, then 10 minutes on the other side. Remove from oven.

Season inside of skins with a little pepper, then fill with jack cheese, pineapple, and bacon crumbles. Return to the oven and broil for a few minutes, until cheese has melted. Remove from oven and add green onions. Serve with sour cream on the side for dipping.

Menu cover from 1984, year of Olympics in Los Angeles. Inside, Skins section of the menu. "SKINS ALOHA give you the feeling of the islands. Sweet pineapple and jack cheese topped with real bacon bits...tiny bubbles anyone?"

 

(Recipe by Brenda.)