No Fry Spicy Potato Skins Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Prick potatoes a few times with a fork. Rub potatoes with 1 teaspoon oil and set directly on the oven rack. Bake for 1 hour. Transfer to a cutting board and let cool until easily handled. Keep the oven on.
• Cut the potatoes lengthwise and scoop out flesh to within 1/4 inch of skin. Brush remaining oil over the skins and sprinkle with salt. Place them on a baking sheet skin-side down and bake for 5 minutes.
• Meanwhile, combine black beans, corn, picante sauce, jalapeno, onion, lime juice, and cumin in a bowl. Stir until evenly combined.
• Divide filling between the potatoes and top with Cheddar cheese. Bake until cheese has melted, about 5 minutes.

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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Scrub potato skins, and pat dry. Place them in a medium bowl, and pour salad dressing over. Toss to coat. Spread the potato skins out in a thin layer on a baking sheet.
• Bake for 20 minutes in the preheated oven, until crisp and golden.

Steps:

• Cover the potatoes in cold salted water, then bring to the boil. Simmer for 5 mins, until just tender. Drain and allow to steam dry for a few mins. Heat the oil in a frying pan and fry the spices for 1 min until fragrant. Tip in the potatoes and toss well so they are coated in the spices. Gently fry for 5-10 mins until slightly golden, then add peas, mix well and cook for 3-4 mins more. Season well before serving.

Steps:

• Preheat the oven to 400 degrees. Rub the potatoes with a little bit of olive oil and lightly salt the skins, Bake for 35 to 40 minutes, until tender.
• Cut the potatoes in half, and when cool enough to handle, scoop out the warm flesh into a bowl. Add the milk, butter, cheese, and scallions and stir until smooth. Season with salt and pepper.
• Preheat the broiler. Scoop the mashed potatoes into the hollowed-out halves. Top with a bit of cheese and place under the broiler until the tops are cripsy. 3 to 5 minutes.
• Mix the chipotle with the sour cream and place a dollop on top of each cooked potato. Finish with a bit of crumbled bacon and jalepenos.