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
LOADED BAKED POTATO SKINS
Loaded potato skins... This is one of our favorite appetizers. I use the thicker cut of bacon and men always devour them!
Provided by Kimm
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h15m
Yield 4
Number Of Ingredients 11
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.
- 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. Place skins back onto the baking sheet.
- Combine olive oil, Parmesan cheese, salt, garlic powder, paprika, and pepper in a small bowl; brush over both sides of skins.
- Return to the oven and bake until very crisp, about 10 minutes, turning skins halfway though.
- Sprinkle skins with Cheddar cheese and bacon. Return to the oven and bake until cheese is melted, about 2 more minutes.
- Serve topped with sour cream and green onions.
Nutrition Facts : Calories 931.9 calories, Carbohydrate 70.7 g, Cholesterol 120.7 mg, Fat 54.6 g, Fiber 5.3 g, Protein 41.2 g, SaturatedFat 22.2 g, Sodium 1921.4 mg, Sugar 3 g
RE-STUFFED POTATO SKINS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 4h25m
Yield 20 skins
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Bake the potatoes until cooked through, 50 to 60 minutes. Remove and allow to cool for a minimum of 2 hours.
- Once cooled, split the potatoes lengthwise and scoop out a pocket, saving the scooped potatoes. Place the potato skins skin-side down on a baking sheet. Place the skins in the refrigerator for 30 minutes to rest.
- Preheat the oven to 350 degrees F. Heat the oil in a deep fryer to 350 degrees F.
- Fry the potatoes to a golden brown, in batches if necessary. This should take 3 to 4 minutes per batch. Once golden brown, remove and hold on the baking sheet for stuffing.
- In a mixer, whip the reserved scooped potatoes on low until mixed. Add the butter, sour cream, parsley and Cajun spice. Mix until well blended, 2 to 3 minutes, then remove from the mixer.
- Add the cheese and mix well with a spoon. Then "re-stuff" the skins with the pork and then top with the cheeses. Bake until the cheese is melted, 15 to 18 minutes.
SERIOUS POTATO SKINS
There's no trick to these loaded potato skins, and making them is a breeze. Pile them high with toppings and broil until they look like something you may have eaten at an Irish bar in the bad part of town during college, the game playing on a big screen above the bathroom doors. That bar was pretty good, you know.
Provided by Sam Sifton
Categories appetizer
Time 1h30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Rub the potatoes lightly with olive oil and bake them on a foil-lined baking sheet until their skins are crisp and a fork easily slides into their flesh, about 1 hour. Transfer the potatoes to a wire rack and let cool for 10 minutes.
- While the potatoes are cooking, assemble the toppings. Cook the bacon in a large skillet over medium heat until crisp, then transfer to a small bowl. Reserve the bacon fat. Grate the cheese into a small bowl; you should have about 2 cups. Trim and thinly slice the scallions. (Feeling frisky? Caramelize some onions. Shred some ham or grate some Gruyère.)
- Using an oven mitt or a folded kitchen towel to handle the hot potatoes, cut each into quarters lengthwise to create four wedges. Using a small spoon, scoop the flesh from each wedge, leaving 1/4 inch or more of the flesh. (Save the scooped potatoes for another use, like potato pancakes or soup.)
- Set the oven to broil. Return the wedges to the foil-lined baking sheet. Paint a bit of bacon fat on each, then top with cheese and bacon. Place under the broiler until the cheese is bubbling. Place the skins on a serving plate. Season with salt and pepper. Spoon a teaspoon or so of sour cream on each and scatter the scallions over the plate. Serve with hot sauce.
LOADED POTATO SKINS
Enjoy these potato skins as a relaxed starter or snack. Use chives instead of spring onion for a milder flavour, or omit the bacon for a veggie version
Provided by Monaz Dumasia
Categories Dinner, Snack, Starter
Time 1h30m
Yield Serves 4 as a starter, snack or side
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/200C fan/gas 7. Put the baking potatoes on a baking tray. Prick all over with a fork and rub with a little oil. Cook potatoes in oven for 1 hr until golden and cooked all the way through. Remove from oven. Allow potatoes to cool for 15 mins.
- While potatoes are cooking, heat 1 tsp oil in a medium frying pan and fry the bacon for 5-8 mins until crisp. Leave to cool, then transfer to a board and finely chop.
- Cut the slightly cooled potatoes in half and scoop the flesh from the skin into a large bowl, leaving a little around the edges. Put the skins back on the baking tray, scooped side up.
- Mash the potato flesh and soured cream together using a fork or masher. Stir in the cooled bacon, most of the spring onion or chives and half of the cheddar. Season to taste.
- Divide the potato mixture evenly between the cavities of the potato skins. Sprinkle the remaining cheddar over each filled potato half. Return the potatoes to the oven for 20 mins until golden and bubbling.
- Sprinkle over the remaining spring onion or chives and serve hot.
Nutrition Facts : Calories 343 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.79 milligram of sodium
More about "elevated potato skins recipes"
CRISPY POTATO SKINS RECIPE | BON APPéTIT
From bonappetit.com
3.7/5 (148)Estimated Reading Time 50 secsServings 8
- Preheat oven to 400°. Prick potatoes all over with a fork and rub with oil; season generously with salt and pepper.
- Place potatoes on a rack set in a rimmed baking sheet. Roast until very soft when squeezed and skin is crisp, 60-75 minutes. Let cool.
- Heat broiler to high. Halve potatoes and scoop out flesh (save for another use), leaving a ¼ inch border attached to skins. Brush both sides of potatoes with oil and season insides with salt and pepper; return to rack. Broil, turning once, until skins are crisp and flesh is golden, about 5-7 minutes per side.
- Divide cheese and bacon among potatoes and broil until cheese is melted, about 2 minutes. Serve topped with sour cream, chives, and black pepper.
CRISPY OVEN BAKED POTATO SKINS - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (117)Total Time 40 minsCategory AppetizerCalories 264 per serving
- Preheat oven to 425°F. Combine butter, parsley, seasoned salt and garlic powder in a small bowl. Set aside.
- Ensure baked potatoes are cooled. Cut potatoes in half lengthwise. Using a small spoon, scoop out the flesh leaving a ¼" shell (or more if you'd prefer).
- Brush both the inside and outside of the potatoes with the butter mixture. Place potatoes cut side down in baking dish. Bake 15 minutes.
LOADED POTATO SKINS RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
4.9/5 (9)Calories 258 per servingCategory Appetizer, Side Dish
- Preheat oven to 400 degrees F. Poke potatoes with a fork, place on a baking sheet and cook for 1 hour.
- Once your potatoes are cooled cut each lengthwise into three sections, creating three long slices. (So each potato should yield two skins, plus a middle section that you can either discard, use to make something else, or keep to make some extra potato skins without the "skin").
- Once you've cut all the potatoes, use a small spoon to scoop out about 70 percent of the potato to make a little boat. You still want to have a thick layer of potato near the skin, but you want it to be slightly hollowed-out in the middle to create a "boat".
POTATO SKINS RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
POTATO SKINS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
LOADED POTATO SKINS RECIPE - LOVE AND LEMONS
From loveandlemons.com
CRISPY POTATO SKINS - BAKED RUSSET POTATOES ARE HALLOWED OUT …
From pinterest.ca
GUY FIERI'S ELEVATED POTATO SKINS | GUY'S BIG BITE | FOOD NETWORK
From youtube.com
LOADED POTATO SKINS RECIPE - EVOLVING TABLE
From evolvingtable.com
GUY FIERI'S ELEVATED POTATO SKINS - THE DAILY MEAL
From thedailymeal.com
CRISPY POTATO SKINS - ALL THE HEALTHY THINGS
From allthehealthythings.com
ELEVATED POTATO SKINS | PUNCHFORK
From punchfork.com
ELEVATED POTATO SKINS RECIPE | GUY FIERI | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
POTATO SKINS RECIPE (LOADED WITH CHEESE & BACON) | KITCHN
From thekitchn.com
8 POTATO SKIN RECIPES TO PLEASE A CROWD
From allrecipes.com
LOADED POTATO SKINS – A COUPLE COOKS
From acouplecooks.com
CRISPY POTATO SKINS - MAYO CLINIC
From mayoclinic.org
BEST POTATO SKINS RECIPE - HOW TO MAKE LOADED POTATO SKINS
From delish.com
You'll also love