STUFFED SWEET POTATO SKINS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Put the sweet potatoes on a parchment-lined baking sheet and bake until soft when pierced with a fork, about 1 hour. Let cool for 15 minutes.
- Slice the potatoes in half lengthwise and scoop out most of the flesh into a bowl. Brush the empty potato skins with the olive oil and season with salt and pepper. Return the skins to the baking sheet and bake until crispy, about 15 minutes.
- Meanwhile, add the beans to the bowl with the sweet potato flesh; add the cumin, chili powder, scallions and jalapeño and mix. Season with salt and pepper.
- Remove the potato skins from the oven and fill with the bean mixture. Fit a baking sheet with a wire rack. Transfer the filled potato skins to the rack and bake until warmed through and slightly browned on top, another 20 minutes.
- Meanwhile, blend the sour cream, lime juice and avocado in a food processor until smooth. Season with salt and pepper. Set aside.
- Heat a medium skillet over medium-high heat. Add the chorizo and cook, stirring to break up the meat, until browned and crispy, 8 to 10 minutes. Drain off the fat. Top the potato skins with the warm crispy chorizo, avocado-sour cream drizzle and sliced scallion greens.
ELEVATED POTATO SKINS
Steps:
- Preheat the oven to 350 degrees F.
- Pierce the potatoes a few times with a fork, then place directly on the center rack in the oven. Bake until tender, about 1 hour.
- Meanwhile, melt the butter in a saute pan over medium-high heat. Add the leeks, 1 teaspoon salt and 3 or 4 turns pepper; saute until the leeks are wilted, 3 to 4 minutes. Add the mushrooms and thyme and saute until lightly browned, another 5 to 6 minutes. Remove from the heat and set aside.
- Halve the baked potatoes lengthwise and scoop out the flesh, leaving a 1/4-inch-thick shell. Set aside to cool. Reserve the potato innards for another use.
- Fill a deep, heavy pot with 3 inches of canola oil; heat to 350 degrees F on a deep-fry thermometer.
- Working in batches, fry the potato skins in the oil until crispy and golden brown, 5 to 6 minutes. Drain on paper towels.
- Arrange the fried potato skins, scooped-side up, on a baking sheet. Season with 1 teaspoon salt and 3 or 4 turns pepper. Fill the skins with the mushroom-leek filling and top with the Brie and prosciutto. Transfer to the oven and bake until the brie is melted and the prosciutto crispy, 6 to 8 minutes. Garnish with the chives and serve.
MASHED POTATO SKINS
These potatoes taste like skins with the works and sour cream but they are boiled, not fried. The bacon is baked on a slotted broiler pan so the fat falls away. The sour cream is replaced with buttermilk, which is tangy but made from skimmed milk. I use whole milk Cheddar but it is super sharp so a little goes a long way!
Provided by Rachael Ray : Food Network
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Arrange the bacon on a sheet pan and bake for 12 to15 minutes until crisp. Cool and chop.
- Put potatoes in a medium sauce pot and cover with cold water. Bring the water to a boil and season with salt. Cook until tender, about 15 minutes. Drain and mash potatoes with buttermilk and season with salt and pepper. Stir in the chives, Cheddar and fold in bacon.
GRILLED BBQ POTATO SKINS
Steps:
- Preheat oven to 350 degrees F.
- Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle.
- Bake 4 strips of bacon on a small sheet pan in the oven for 15 minutes. Crumble bacon when it's cooled.
- Preheat grill to medium heat.
- Cut potatoes in half, lengthwise, and spoon out the flesh, leaving a half inch shell.
- Melt the butter in saucepan and add minced garlic. Brush potatoes with the butter and garlic mixture. Flip over and butter the bottoms.
- Place potatoes on grill and cook until crisp, about 4 to 4 1/2 minutes on each side and remove from grill.
- Divide the cheese, barbecue sauce and pulled pork among the potatoes. Top potato skins with sour cream, crumbled bacon and chives for garnish.
CHEESESTEAKS POTATO SKINS
Provided by Food Network Kitchen
Time 1h40m
Number Of Ingredients 0
Steps:
- Toppings: Sauteed onions and roast beef, Worcestershire sauce and Cheez Whiz
- 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.)
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
GOURMET POTATO SKINS
Make and share this Gourmet Potato Skins recipe from Food.com.
Provided by CountryLady
Categories Lunch/Snacks
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse potatoes, prick all over with a fork and place on a bed of salt in a baking dish; bake in a preheated 400F oven for an hour or until just tender, turning once.
- After the potatoes have cooled slightly, cut in half lengthwise and, using a small spoon, scoop out the flesh, leaving about 1/4 inch of potato lining each half; brush the potato halves inside & out with butter and place on a baking sheet.
- Sprinkle with half the cheese, fill the potatoes with ham (or bacon), red pepper & green onions; season with salt & freshly ground pepper and top with remaining cheese.
- Bake for 15 minutes or until hot & bubbling.
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