HOMEMADE POTATO SKINS
Homemade potato skins are great while watching football or serving at a casual party. There is absolutely no need to deep fry them. As long as the skins are cooked at a high heat, they will be perfectly crispy! After eating these my boyfriend proclaimed, "no need to spend ten bucks at a restaurant anymore!"
Provided by Brooke
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Rub potatoes with olive oil and place on a baking sheet.
- Bake in the preheated oven until tender, about 1 hour. Remove from the oven and let sit until cool enough to handle, about 10 minutes. Increase the oven temperature to 450 degrees F (230 degrees C).
- Cut potatoes in half lengthwise. Scoop out the flesh, leaving 1/4 inch on the skin. Brush canola oil all over the potato skins, outside and inside, and sprinkle with salt. Reserve flesh for another use.
- Bake skins in the preheated oven for 10 minutes. Flip and continue to bake for 10 minutes more. Remove from the oven. Turn on the oven's broiler.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
- Arrange the potato skins flesh-side up on a roasting pan or rack. Sprinkle the insides with pepper, Cheddar cheese, and crumbled bacon. Return to the oven and broil until cheese is bubbly, about 2 minutes. Remove from the oven.
- Add a dollop of sour cream to each skin and sprinkle with green onions.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 30.8 g, Cholesterol 26.4 mg, Fat 14.4 g, Fiber 3.9 g, Protein 10.1 g, SaturatedFat 5.5 g, Sodium 299.3 mg, Sugar 1.5 g
CONEY DOGS
The whole gang will munch these "top dogs" up in a jiffy. "Mom and I make them for get-togethers," tells Donna Sternthal of Sharpsville, Pennsylvania. "Leftovers are no problem-there never are any!"-Donna Sternthal, Sharpsville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 24 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste and seasonings. , Cover and simmer for 30 minutes, stirring occasionally. Serve on hot dogs; sprinkle with cheese if desired.
Nutrition Facts : Calories 358 calories, Fat 20g fat (8g saturated fat), Cholesterol 49mg cholesterol, Sodium 962mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein.
POTATO DOG SKINS
Here's a tasty take on a restaurant favorite: loaded potato skins. These are brushed with garlic butter and filled with grilled hot dogs and BBQ sauce.
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat grill to medium heat.
- Cut potatoes lengthwise in half; scoop out centers, leaving 1/2-inch-thick shells. Discard removed centers or reserve for another use.
- Mix butter and garlic until blended; brush onto insides and outsides of potato shells.
- Grill potatoes and franks 7 to 9 min. or until potatoes are crisp and franks are heated through, turning potatoes after 4 min. and turning franks occasionally.
- Slice franks; spoon into potato shells. Drizzle with barbecue sauce; top with cheese.
- Grill 1 to 2 min. or until cheese is melted. Top with sour cream and chives.
Nutrition Facts : Calories 260, Fat 17 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 45 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
STEEL CITY SAUSAGE POTATO SKINS
Provided by Food Network Kitchen
Time 1h40m
Number Of Ingredients 0
Steps:
- Toppings:
- Sauteed onions and kielbasa, sauerkraut and grated Swiss cheese
- How to Make Classic Potato Skins:
- Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 20 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)
CHEESEBURGERS POTATO SKINS
Provided by Food Network Kitchen
Time 1h35m
Number Of Ingredients 0
Steps:
- Toppings: Grilled mini burgers, lettuce, tomato, ketchup and pickles on cheesy skins
- How to Make Classic Potato Skins:
- Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)
POTATO SKINS
Provided by Food Network
Time 1h30m
Yield 12 Servings
Number Of Ingredients 8
Steps:
- 1.Lightly grease the outside of potatoes, cut small slit in the top and bake at 425°F for 45 minutes or until soft. Let stand until cool enough to handle (about 15 minutes).
- 2.Cut the potatoes in half lengthwise and scoop out the cooked potato, leaving a very thin layer of potato. (Save the cooked potato for mashed potatoes or hash browns.)
- 3.Brush the outside and inside of skins with melted butter. Sprinkle the inside with seasoned salt and Parmesan cheese.
- 4.Place on a lightly greased baking sheet. Bake for 8 minutes or until crisp and bubbly.
- 5.Fill each with Cheddar cheese and bacon.
- 6.Bake 3 minutes or until the cheese is melted.
- 7.Top with a dollop of sour cream and sprinkle of chives.
- Variation: Twice Baked Potato Fingers - Bake 3 large (about 5-inch) potatoes for 1 hour; cool. Cut in half lengthwise, and then lengthwise in half again, making 12 long fingers. Scoop out and proceed as above.
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