These were good! I didn't have a problem with the skin staying intact because I followed the advice of other reviewers. I picked large baking potatoes. When I split them in half, I used the knife to slice about 1/4 in inside the skin and scooped out the flesh with a spoon. It was very easy with the knife. The only thing I did differently was to use extra bacon (pre-cooked) and about 2/3 of the green onion. I also added some of the bacon and paprika to the filling. Next time, I think I'll add even more bacon and still less onion (or use chives instead).
UPDATE: I made these again for New Year's and followed the suggestions I had last time about using more bacon and chives instead of the onion. They were great! Everyone loved them. I even made a vegan version for some vegetarian/lactose intolerant friends with vegan sour cream and veggie cheese, and they told me those were great, as well.
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These were good! I didn't have a problem with the skin staying intact because I followed the...