Dubliner Potato Skins - ★Cooking Recipes★

Kerry Gold Dubliner is a delicious, semi-strong cheese from Ireland available in most major grocery stores, but old cheddar will do in a pinch. These skins are hearty enough to do double duty as a side dish with cabbage and corned beef.

Recipe Courtesy of Signe Langford.
Directions for: Dubliner Potato Skins

Ingredients

4 large baking potatoes

1 cup shredded Dubliner cheese

1 bunch finely chopped green onions white and tender green parts

cup chopped ham or Irish bacon any bacon or even proscuitto will do in a pinch

Directions

1. Preheat oven to 400 degrees F (200 degrees C).

2. Scrub and rinse potatoes and bake directly on the oven rack for about 1 hour or until tender. Remove from heat and set aside to cool. Lower oven temperature to 350 degrees F (175 degrees C).

3. When potatoes are cool enough to handle, cut in half, scoop out the potato, leaving a little layer on the skins. (Keep the scooped out potato for use in soups or for mashing). Cut each half into two strips, and place on baking sheet.

4. Sprinkle a bit of the cheese thinly over potato strips. Top with ham or bacon, a sprinkling of green onion and top it off with the rest of the cheese.

5. Bake at 350 degrees F (175 degrees C) for about 30 minutes, or until cheese is bubbly and golden.

See more: St Patrick's Day, Potatoes, North American, European, Snack, Appetizer