Crispy Loaded Potato Skins (Mic Mac Tavern Copycat Recipe)

By Friday, November 22, 2013

I have over a dozen recipes waiting to be posted on the blog… but this would just couldn’t wait. And it’s Friday, and I love you.

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The best potato skins in the world come from the Mic Mac Tavern in Dartmouth, Nova Scotia. Any other potato skins fail in comparison. I’ve ordered them everywhere, and they always disappoint me. That’s why every trip back east MUST include a trip to this amazing family restaurant. The value, service and food is unbeatable. Trust me – you need to go!

My family has been going regularly since I was a very little girl. It’s a simple residential-looking building with tables crammed in every nook and cranny. There is a lineup any day of the week and every plate is steaming hot with something delicious from the grill. And their brunch?! Unreal. I could talk about this place all day. It’s the kind of spot you’d find on Diners, Drive-Ins & Dives or another Food Network show. Seriously, it’s that good.

Every single time I go, I order the same thing – potato skins. I physically cannot walk into the tavern without ordering them. But since I am in Ottawa, more than 1,000 kilometres away from them, I decided I had to try and re-create their famous dish at home.

The results were almost perfect! Definitely good enough to fulfill my cravings. In addition to trying to duplicate their delicious seasonings, I trashed them up with all the good stuff – bacon, cheese, green onions etc.

These are as close as us folk in Ontario are going to get to the Mic Mac Tavern’s loaded skins!

Crispy Loaded Potato Skins (Mic Mac Tavern Copycat Recipe)

Ingredients

10 medium-sized potatoes
1 tsp salt
1 tsp pepper
1/2 tsp garlic powder
¼ tsp paprika
¼ tsp chili powder
2 cups shredded cheddar cheese
½ lb uncooked bacon
4 green onions, sliced
Sour cream, for dipping

Directions

Wash all potatoes thoroughly and pat dry. Peel the potatoes using a regular peeler, reserving all the skins and saving the potato for something else (suggestions below). Boil a large pot of water. When boiling, add skins and boil for exactly four minutes (no longer!). Drain and run cold water over the skins to cool completely. While potatoes are boiling, fry bacon and reserve all fat. Crumble or cut bacon and let cool. Transfer skins to a large bowl and drizzle with bacon fat. Sprinkle with all spices and toss to coat (I use my hands to make sure everything is well mixed, but make sure the bacon fat is cool enough). Transfer to a large baking sheet and spread evenly. Bake at 450 degrees for 25 minutes. Flip and bake for 20 minutes more, or until deeply golden and crispy. Smother in cheese, bacon and green onions and broil on high, watching constantly, until cheese is bubbly. Serve with sour cream.

A couple notes – you don’t have to add the cheese, bacon and green onions. These are awesome on their own or just dipped in sour cream. Also, for the vegetarians out there, you can definitely use fake bacon bits (they’re super yummy too) and canola oil instead of bacon fat. It works great, like with my buffalo fries.

Wondering what to do with all that leftover potato flesh? Here are some ideas:

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Mic Mac Bar and Grill on Urbanspoon

4 Comments
  • Kelly the cousin
    November 22, 2013

    Someone told me before that Mic Mac tavern smothers everything in celery salt. Try adding that to the skins next time? Mmmm making these tonight!

    • Julia Kent
      November 22, 2013

      REALLY! Wouldn’t hurt to add a 1/2 tsp of it to this recipe!

  • Val Comeau
    February 13, 2015

    They need to be served with a sprinkle of Garlic salt as well

    • Julia Kent
      February 17, 2015

      I hear that’s one of their secret ingredients… along with celery salt! Thanks Val!

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