Potato Skin Poppers Recipes

Steps:

• Preheat oven to 350.
• Cook potatoes according to package directions.
• In a bowl, stir together cooked potatoes, cheese, 1-cup of soup cream, bacon, onions, salt and pepper.
• Warm the tortillas, then spoon equal amounts of the mixture in the center of each.
• Roll tortillas burrito-style, brush with melted butter and place seam down on a baking pan. Bake for 12-15 minutes, or until golden brown.
• Let cool for 5 min., then cut diagnally into halves.
• Serve with remaning sour cream.

Steps:

• Preheat oven to 350°F.
• Cook potatoes in skillet according to package directions.
• In a large bowl, stir together cooked potatoes, cheese, 1 cup sour cream, bacon, green onions, salt and pepper.
• Warm the tortillas according to package directions.
• Spoon equal amounts of the mixture in the center of the 14 tortillas. Fold in two sides of each tortilla to meet in the middle, then roll burrito-style.
• Brush outside of each rolled tortilla with melted butter and place on baking pan with seam down.
• Bake for 12-15 minutes, or until golden brown.
• Let cool for 5 minutes then cut diagonally into halves.
• Serve with remaining sour cream or other toppings of choice.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Very generously brush melted butter into the bottom and sides of 24 mini muffin cups. Place the tin(s) on a baking sheet and set aside until needed.
• Add cold water to a large bowl until 1/3 full. Grate potatoes into the cold water, then fill the bowl almost to the top with more cold water. Swish the potatoes around with your hands to rinse off the starch, then pour off most of the water and refill with more cold water. Continue this process until the water runs almost clear. Pour potatoes into a colander and let drain for a few minutes.
• Transfer grated potatoes to a clean kitchen towel. Wrap potatoes in the towel and squeeze over a bowl until no more liquid comes out.
• Transfer potatoes to a clean bowl and add garlic powder, salt, pepper, cayenne, and olive oil. Sprinkle flour over top, then add Parmigiano-Reggiano. Mix and toss gently with your hands until thoroughly combined and mixture feels damp.
• Grab potato mixture from the bottom of the bowl to get as much moisture as possible, and fill the prepared muffin cups. It's okay if the mixture comes up above the pan by 1/2 to 1 inch.
• Bake in the center of the preheated oven until golden brown on top, caramelized on the bottom, and crispy all over, 40 to 45 minutes.
• Remove from the oven and let sit in the pan for 5 minutes before flipping them over onto the baking sheet.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut potatoes in half lengthwise and scoop out the middle of each, leaving enough to keep the skin intact and stable.
• Put the raw potato flesh into a food processor along with onion, 1/4 cup of Cheddar cheese, sour cream, garlic, salt, and pepper. Blend ingredients together until it is the consistency of a very rough puree (be sure not to blend to a paste). Spoon mixture back into potato shells; top with the remaining Cheddar and sprinkle with bread crumbs.
• Bake in the preheated oven until tender, about 1 hour.

Steps:

• Preheat the oven to 425 degrees, with a rack in the middle position. Put a rimmed baking sheet in the oven to preheat. Peel and grate the potatoes, and transfer to a large bowl. Cover with boiling water by two inches. Let stand for 10 minutes.
• Drain the potatoes in a colander and rinse thoroughly with cold water. Squeeze the potatoes to remove excess moisture, and transfer back to the large bowl. Add the flour, cornstarch, salt, pepper, and egg yolk and fold into the potatoes.
• Spread the panko on another rimmed baking sheet. With wet hands, pinch off tablespoons of the potato mixture, form into balls, and coat with the panko crumbs.
• Carefully remove the hot baking sheet from the oven and coat with 2 tablespoons of the olive oil. Quickly transfer the poppers to the baking sheet and drizzle with the remaining 2 tablespoons olive oil. Bake for about 30 minutes, flipping once, until golden brown and crispy. Serve with ketchup.