I ran away from home last night…I think I knew I needed to get out when David disassembled the baby gate on the stairs and I nearly started to cry as I held the two pieces in my hands, trying to get them to go back together. I had simply gotten overwhelmed with laundry and cleaning and homeschooling and…well…being a mom on top of all that! Everybody needed something, and by the end of the day I felt like I had run to and fro throughout the house all day long with a fire extinguisher…(not literally, of course!). So I called a close friend to see if she could run away from home, too, and we met for a treat while our husbands graciously supervised dinners and put children to bed.
This morning, (and yes, I found myself much refreshed!) David was asking me what I had last night. I replied “a salad and some potato skins.” I then had to launch into a detailed explanation of what potato skins are, and the kids must have found my description quite appealing, for David immediately asked if we could have them for lunch. “No, of course not!” was on the tip of my tongue, as is too often the case when my children ask me to do anything out of the ordinary. Yet this time I stopped short, and thought about it for a minute. Why not? I had potatoes, cheese, sour cream…I even had bacon! And I had already planned to make mashed potatoes tonight with dinner, so the scooped out potato wouldn’t have to go to waste. I was even able to rustle up some green onions from a dark corner of the fridge (okay, so I had to peel about three layers of “not so fresh” skin off…) and chop them up for a garnish. Viola! Potato skins, and don’t ya know they were even better than the restaurant!
Here’s the recipe:
Potato Skins for One Mommy and Four Kids
7 potatoes, scrubbed and punctured, wrapped in foil
2 cups shredded cheddar cheese
½ package bacon, I used Trader Joe’s Thick Sliced Uncured Bacon, cooked until crumbly
Chopped green onion, optional
Sour cream, optional
Put the potatoes in to bake at 400 degrees for 1 ½ hours. You may want to plan to prepare this recipe on a day when you have something else to bake! They can, of course, go in at a lower temperature, you may simply have to bake them longer.
Take out and let cool for a few minutes. Unwrap, slice in half lengthwise, and scoop out a very little bit of potato from the center with a tablespoon (set aside). Place on cookie sheet skin down. Fill each with cheese and place in 400 degree oven for 15 minutes, until browned and bubbly. Top with crumbled bacon and green onion, and serve with a side of sour cream.