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