CRISPY POTATO SKINS
Crispy potato skins... Simply scrumptious and so quick and simple to make. Cook on BBQ!
Provided by Cara
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h10m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and let cool.
- Preheat an outdoor grill for medium-high heat and generously oil the grate.
- When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use.
- Drizzle skins with oil and season with salt and pepper. Sprinkle with bacon, provolone cheese, and green onions.
- Cook on the preheated grill with the lid closed until skins are crispy and cheese is melted, 4 to 5 minutes.
Nutrition Facts : Calories 552.3 calories, Carbohydrate 67.9 g, Cholesterol 48.2 mg, Fat 20.9 g, Fiber 4.9 g, Protein 24.7 g, SaturatedFat 8.3 g, Sodium 904.9 mg, Sugar 2.5 g
PERFECT CRISPY POTATOES
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F.
- In a large saute pan, heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper, to taste. Saute stirring frequently, for 5 minutes. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes. (Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don't stick.) Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone. Toss in the butter and stir to coat the potatoes. Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are crisp and browned to your liking, about 15 to 25 minutes depending on how dark you want them. Transfer the potatoes to a serving bowl and serve.
CRISPY POTATO SKINS
The creamy topping on these is so delicious. They're perfect for snacking on while watching football games.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Scrub and pierce potatoes. Bake at 400° for 45-50 minutes or until tender. When cool enough to handle, cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 in. on the potato skins., Place potato skins on a baking sheet. Brush butter over shells; top with picante sauce, cheese and bacon bits., Bake potatoes, skin side down, at 450° for 12-15 minutes or until cheese is melted and skins are crisp. Sprinkle with tomato and onion. In a small bowl, combine topping ingredients. Serve with potato skins.
Nutrition Facts :
CRISPY POTATO SOPES WITH GOAT CHEESE AND HERB SALAD
Crispy corn and potato sopes are the perfect vessel any number of recipes. We love this one from Rick Bayless, chef/co-owner of Frontera Grill and Topolobampo in Chicago.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 18 sopes
Number Of Ingredients 8
Steps:
- In a medium saucepan, boil potatoes in salted water to cover until tender, about 25 minutes. Drain, and cool. Push potatoes through a sieve into a bowl. Scrape potatoes into a 1-cup measuring cup, and discard the rest. Return potatoes to bowl. Knead in the masa or masa harina. Stir in 3/4 teaspoon salt.
- Heat a griddle or heavy skillet over medium heat. Divide the dough into 18 balls slightly larger than golf balls, and cover with plastic to keep from drying out. If the balls crack when you are rolling them, knead a few drops of water into the dough to give them the consistency of a soft cookie dough. Cut two sheets of plastic (preferably from heavy-weight food-storage bags) into 6-inch squares.
- One by one, form the fat little tortillas that will become the sopes: With your hands, gently press out a ball of the dough between the sheets of plastic into a 2 1/2-inch circle (it should be about 1/4 inch thick). Peel off the top sheet. Use your thumb and first finger to pinch up the dough into a border about 1/2 inch high around the edge to form a little boat. Flip the tortilla -- uncovered side down -- onto the fingers of one hand, then gently peel off the second piece of plastic. In one flowing movement, roll the tortilla off your hand and onto the griddle or skillet. After about 50 seconds, when the tortilla has loosened itself from the cooking surface, remove it from the griddle; this is just to set the surface of the tortilla, not cook the masa all the way through. While the first tortilla is cooking, continue pressing out others and adding them to the griddle or skillet. After cooking, pierce the bottoms with a fork, taking care not to poke them all the way through. Slip the cooled sopes into a plastic bag, or cover them to keep from drying out.
- Fill a heavy skillet with 1/2 inch oil; heat oil to 375 degrees. Turn on the oven to its lowest setting, and set out a baking sheet lined with paper towels to drain the sopes. Stir the balsamic vinegar into the salsa, and set out the herbs and crumbled cheese. A few at a time, fry the sopes until they are a rich golden brown, 50 to 60 seconds. Drain them upside down on the paper towels. As the sopes are fried, keep them warm in the oven.
- When all of the sopes have been fried, arrange them on a serving platter. Spoon about 1/2 tablespoon salsa into each one, top with a tuft of herbs, and sprinkle generously with cheese. Serve immediately.
CRISPY CHEESE AND BACON POTATOES
Oh man. This is hard to stop eating. So good. I cooked my potatoes on top of the stove in butter and added the rest of the ingredients toward the end. It was a lot easier and shortened the cooking time tremendously. Recipe courtesy of Barefeet in the Kitchen.
Provided by AmyZoe
Categories Breakfast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Spread the bacon strips across a large rimmed baking sheet pan and place on the middle rack of a cold oven. Set the temperature to 400 degrees. Set a timer for 16 minutes and check the bacon. Remove it from the oven when it is as crisp or crunchy as you like.
- While the bacon is cooking, peel and chop the potatoes. Transfer the bacon to a paper towel lined plate to drain. There should be 2 to 3 tablespoons of bacon grease left on the tray. If there is more than that, drain off a bit. Put the potatoes on the tray and toss with tongs to thoroughly coat them in the bacon grease. (I cooked mine in butter--personal preference).
- Sprinkle with salt and pepper. Spread the potatoes out in a single layer and bake for 20 minutes. Stir well and bake another 20 minutes. Stir again, making sure that none of the potatoes are sticking to the tray. Bake another 15 minutes.
- Chop the bacon into small pieces. Remove the potatoes from the oven, stir again, and sprinkle generously with shredded cheese and chopped bacon.
- Return the tray to the oven and bake an additional 2 to 3 minutes or until the cheese is melted. Top with sliced green onions just before serving.
CRUNCHY CHEESE POTATOES
"THESE POTATOES are delicious, and they live up to their crunchy name! I make them often since they're easy to prepare and can be made ahead of time. This dish is always 'pretty as a picture' when it comes out of the oven!"
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine sour cream, milk, chives, salt and pepper. Add potatoes and mix thoroughly. Spread in a 15x10x1-in. baking pan. Combine cheese and cornflakes; sprinkle over potatoes. Bake at 350° for 50-60 minutes or until potatoes are tender. Sprinkle with additional chives if desired.
Nutrition Facts :
CRISPY SKIN BAKED POTATOES
I used to microwave baked potatoes for about half the cooking time and finish them off in the toaster oven. My better half said they had steamed taste-not like real baked. I found this recipe in one of the many cooking magazines that I subscribe to (not sure which one).
Provided by joan in CNY
Categories Potato
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Scrub potatoes with a vegetable brush, coat with vegetable oil and sprinkle liberally with sea or kosher salt.
- Pierce twice on each side with a fork and place in a 450°F oven.
- Bake for 1 hour or more, depending on the size of potatoes.
- These are fabulous with a moist and fluffy interior and a crispy skin if you care to eat it.
Nutrition Facts :
JESSE'S CRISPY BREAKFAST POTATOES
Crispy, golden brown potatoes great for breakfast, or anytime of the day!
Provided by Jesse
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Place potatoes in a medium, microwave-safe bowl and cover with water. Place a towel or paper towel on top and microwave on high until soft, 7 to 10 minutes. Make sure the water does not boil or the potatoes will be too soft and mushy. Drain.
- Heat a griddle to 350 degrees F (175 degrees C).
- Grease the hot pan with butter. Add onion and cook until translucent, about 5 minutes. Add drained potatoes, onion powder, garlic powder, paprika, chili powder, and adobo sauce. Stir until all potatoes are covered with spices. Drizzle with oil. Cook and stir until potatoes are golden brown and crispy, 15 to 20 minutes.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 44.5 g, Cholesterol 7.6 mg, Fat 10.3 g, Fiber 6.5 g, Protein 5.7 g, SaturatedFat 2.9 g, Sodium 47.5 mg, Sugar 4.2 g
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EASY CRISPY BREAKFAST POTATOES | MY NOURISHED HOME
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5/5 (2)Category BreakfastServings 6Total Time 40 mins
- Dice the potatoes small, skins on, and cover them in water to release the starch. If the water gets cloudy, drain the potatoes and add fresh water.
- Heat a stainless steel or cast iron pan over medium heat. You will want enough butter and olive oil to nicely coat the bottom of the pan, adjust butter and oil quantities based on how large the pan is that you are using for the potatoes.
- When the butter and oil are hot, the butter will start to foam a little, this is when you want to add your potatoes. Pat them dry first, and add them in a single layer to the pan. Sprinkle with Kosher Salt.
- Allow potatoes to pan fry until the bottoms are deeply golden. Flip the potatoes over and allow the other side to cook to golden as well. Use a spatula to move them around at this point and make sure the potatoes are cooked evenly on all sides. Use a fork and test the tenderness of your potatoes. If they are not quite soft, cover the pan with the lid and allow them to cook a few more minutes until soft.
INTERNET-FAMOUS CRISPY POTATOES RECIPE - TODAY.COM
From today.com
4.3/5 (88)Category Side DishesAuthor Jeremy Scheck
- 2. Clean and cut the potatoes into your desired size and place them in a pot of cold water. Add a handful of salt and bring to a boil. Cook 10 to 15 minutes, until they are almost fork-tender.
- 3. Drain the potatoes and use a spoon to rough-up the edges of them. This increases the surface area, which will give them more places to get crispy.
- 4. Transfer the potatoes onto a half-sheet pan. Drizzle with the oil and seasonings. Make sure everything is lightly but evenly coated in the oil and seasonings.
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