Salt-and-Vinegar Potato Skins with Bacon - PCOS-Friendly Recipe
This Salt-and-Vinegar Potato Skins with Bacon is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 8 small russet baking potatoes (about 6 ounces each), scrubbed, unpeeled
- Vegetable oil, for brushing and deep frying
- Kosher salt and freshly ground black pepper
- 1/4 cup apple cider vinegar, plus more for serving
- 1/4 cup white vinegar
- 2 tablespoons unsalted butter
- 8 slices thick-cut bacon
- 2 teaspoons light-brown sugar
- 2 cups shredded Mexican blend cheese
- 2 scallions, sliced
- Sour cream, for serving
Instructions
- Preheat the oven to 400 degrees F. Brush the potatoes with vegetable oil and sprinkle with salt and pepper. Arrange on a baking sheet and bake until the potatoes are easily pierced with a fork and the skins begins to crisp, about 1 hour. Cool completely. Halve the potatoes and scoop out the flesh (reserve for another use), leaving a shell about 1/4-inch thick. (This can be done a day ahead.)
- Meanwhile, heat the apple cider vinegar, white vinegar, butter, 1/2 teaspoon salt and a few grinds of black pepper in a small saucepan over medium heat. Bring to a simmer and cook until slightly thickened, about 10 minutes. Set aside.
- Arrange the bacon in a large skillet with 3 tablespoons of the vinegar sauce and the brown sugar. Cook over medium heat until the fat is rendered and the bacon is slightly caramelized, about 5 minutes per side. Drain on paper towels (don't let the bacon cool completely on the towels or it will stick), then crumble and set aside.
- Heat 3 inches of vegetable oil in a large saucepan or Dutch oven until the temperature reaches 375 degrees F. on a deep-fry thermometer. Add the potato skins in batches and fry until the skins are very crisp and deep golden brown, about 4 minutes per batch. Drain on paper towels, cut side down. Transfer to a rimmed baking sheet, cut side up. Brush the insides with some of the reserved vinegar sauce and sprinkle with salt.
- Fill each potato half with some grated cheese and bacon. Bake until hot and the cheese melts, about 10 minutes. Brush with the remaining butter-vinegar sauce. Garnish with sliced scallion. Serve with sour cream and extra apple cider vinegar for drizzling.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Apple Cider Vinegar.
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Frequently Asked Questions
Yes, this Salt-and-Vinegar Potato Skins with Bacon recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 16 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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