Let stand until cool enough to handle, about 15 minutes. Sprinkle some vegan cheddar in the potato skins, … Also, don’t cook potatoes for more than hour or they will fall apart. Place the potatoes in hot oil, fry for … Cook the potatoes ahead. Yum yum. If using a microwave, pierce the potato a few times with a sharp knife of the tines of a fork, rub all over with olive oil and cook on the high setting for about 5 minutes per potato. 3 Slice each potato in half lengthwise. Set the oven to broil. 6 Top with sour cream and green onions to serve: Use tongs to place skins on a serving plate. Place on a baking rack in a roasting pan (don't use a cookie sheet, it will warp, use a roasting pan or broiler pan that can take the heat). Turn over and bake again for 7-8 minutes. Once cooked, cool slightly before halving and scraping out the middles, leaving about 1cm of potato in the skins. Garnish with fresh chives, if desired. We added a few more slices of turkey bacon and I used small potato’s – so was able to have some left over for a few more meals ! The first time I had these I was 21 years old, at an outdoor cafe on Newbury Street in Boston; I thought I had died and gone to heaven. Halve potatoes and scoop out flesh (save for another use), leaving a ¼ inch border attached to skins. Put the potatoes on a baking tray and bake for 1 hr, turning halfway through to cook evenly until completely tender when pierced with a skewer or sharp knife. I could eat a whole plate back then (and drink … I have found that baking the potatoes in a conventional oven yields potatoes that are easier to work with (cut and scoop out), the potato seems to adhere to the skins a little better, but there is hardly a discernible difference in the final product. How to Make Potato Skins Better Than Any Restaurant! If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. I also added cornstarch prior to roasting after the first baste with olive oil. But what the heck on the salt… don’t add things that will ruin it. My family loves these. These are the classic type of potato skins and the kind that are in the appetizer section of many restaurant menus. Potato skins are usually deep-fried, but brushing with a mixture of olive oil and butter and then baking gives just as good a flavour and crisp texture. Making a potato skins recipe … Large baking potatoes work well, or if you’re after a canapé-style mix, use small floury potatoes instead. Hello! If desired, spoon a dollop of sour cream on the potato skins and garnish with some sliced green onions. There is nothing like a plate full of crispy potato skins, filled with melty cheddar cheese, and topped with bacon bits, sour cream and green onions. I introduced them to my children to varying degrees of satisfaction! Bake on the upper rack until the cheese is melted, 1 to 2 minutes. Transfer to a wire rack until cool enough to handle, about 10 minutes. Prick each potato all over and rub with a little of the oil. Remove from oven. Preheat the oven to 415 degrees F (200c/gas mark 6). Thank you! Cut potatoes in half lengthwise and scoop out cooked potato, leaving a very thin layer of potato. Bake at 450° for 10-15 minutes or until cheese is melted and skins are crisp. Loaded Potato Skins are an easy appetizer made with the crispy skins of a baked potato and filled with bacon, cheese, sour cream, and chives!. Potato Skins are heighten in flavor with the addition of pimiento cheese. Bake for a further 10-15 mins until crisp and golden. Preheat the oven to 200C/392F/Gas 6. Absolutely delicious Used avocado oil cooking spray instead of olive oil. STEP 2. Scrub potatoes clean and allow them to dry. She then flipped the skins and cooked … Thinking about making for about 10 people this weekend for dinner but wondered if I could make earlier in the day so I’m not working while people are here? Sorry, our subscription service is unavailable. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Rub the oil over the skins, then rub with a little salt. NOOOOOO salt is needed. Today, I cut the potatoes in half and scooped out the insides. It was in the early 80s. I’ve mentioned before how much I love fun appetizers, and this recipe … Remove from the oven. Using an ice cream scooper or spoon, remove middle, leaving a 1/4" thick shell. Brush outside and inside of skins with melted butter. No. Top with a dollop of sour cream and sprinkle of chives. But the key to good gnocchi is to work with the postato while it’s still warm, so it might be a tome commitment that’s not realistic. In the meantime mix together: cheddar cheese, red pepper, and chives. Kosher salt. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact; reserve the … on Amazon. Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon. Variation: Twice Baked Potato Fingers Bake 3 large (about 5-inch) potatoes for 1 hour; cool. Skip to content. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. Have made them once a couple of months ago and they were delicious!! Add skins back to … Brush or rub olive oil all over the potato skins, outside and in. © 2021 Discovery or its subsidiaries and affiliates. You just want to bake the skins at a high enough heat so that they get crispy enough to hold the toppings. Place potatoes in the oven and bake for 30-40 minutes until skin is crisp and potatoes are tender. Preheat the oven to 200ºC/400ºF/gas 6, then prick your potatoes with a fork. Then cover with plastic wrap and bring out for the final bake when your guests arrive.” Happy holiday weekend! Potato skins with blue cheese and spinach from Dagmar in Sweden, of A Cat in the Kitchen. No. Let cool. I made these for my husband and two boys and they are all self-proclaimed “potato skin snobs”. Some approaches call for deep frying, but I don’t think it is really necessary. They loved these! Then I form them in cakes and cook them in my air fryer at about 350 degrees for 10 minutes or so. Heat broiler to high. Yes, you can make these most of the way ahead of time! Sprinkle bacon and cheddar cheese inside skins. Cut potatoes in half lengthwise. Drain on paper towels. These potato skins easy to make. Prick the potatoes all over with a fork. Fill each potato with the cheese right to the edge of the potato and cook an additional two minutes. Preheat the oven to gas 7, 220°C, fan 200°C. Scoop the inside out of the potatoes, until 1/4 inch of the potato shell remains. Deselect All. Any suggestions for what to do with the inside of the potatoes (something quick)? This recipe for potato skins is Russet potato halves topped with cheese and bacon, then baked to crispy perfection and finished with sour cream and green onions. The potato skins were placed on a lined baking tray and cooked in the oven at 180 degrees Celsius for 20 minutes. (Save cooked potato for mashed potatoes or hash browns.). Absolutely unheard of. You could also do a quick little batch of mashed potatoes for mashed potato cakes. 2 Cook the bacon: While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Will definitely make them again, even if just for me! So much a part of my youth! My Sons loved them, recipe super easy Thank you Looking forward to trying some of your other recipes. Scoop out and proceed as above. Sign up for the Recipe of the Day Newsletter Privacy Policy, Broccoli Soup with Cheddar Potato Skins Recipe. Will be making these tonight! Your comment may need to be approved before it will appear on the site. Combine oil with next 5 ingredients; brush over both sides of skins. Here’s what Elise says to do: “Make the bacon ahead. Sooo good! This is a great smoked appetizer recipe because the low temperature allows the smoky flavor to really blend into the potato skins. Thanks for waiting. Trust me though… SKIP the salt (and pepper too… it’s not needed for this rich of an appetizer). (so I was only 10, ) Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes. This will definitely be a Thanksgiving appetizer favorite this year. Ranch or Sour Cream: Great for dipping or loading the potato skins. 1 Bake the potatoes: Scrub the potatoes clean then bake the potatoes using your favorite method, either oven or microwave. Add a dollop of sour cream to each skin, sprinkle with green onions. Cut in half horizontally. Thanks for the gréât roasting pan tip. Note: If you have a potato whose skin or flesh has turned green, cut out those parts, do not use them. Let’s paint the picture – a big slab of crispy potato, most of the innards scooped out, filled to the brim with cheese and bacon and sour cream and whatever your hungry brain can come up with. This recipe is awesome. From classic potato skins to new, unique creations, here are 8 potato skins to make for game day. Mix together the oil, salt, pepper and paprika and brush all over the skins. Enjoy crispy potato skins from your own home with our favorite potato skin recipes. The hole in the center of the potato halves are where the potato skin fillings go. Not only did the skins come our great, the insides of the potatoes were amazing as well. Crispy, not soggy in the slightest. Remove from the oven and allow to cool until able to be handled. Bacon, cheddar and chive/onions dipped in sour cream for the classic potato skin recipe; Ground beef seasoned with Taco Seasoning, cheese and cilantro; Leftover Crock Pot Pulled Pork (with … Broil for an additional 2 minutes, or until the cheese is bubbly. Cut skins into strips or halves; brush skin sides with butter and place on a baking sheet. Heat oven to 180C/160C fan/gas 4. This week has been a landmark in the history of RecipeTin Eats because I shared TWO meat-free-cheese-free recipes in a row. Place on lightly greased baking sheet. Awesome recipe, perfection! Crumble. Please try again later. Vegetable Samosas with Mint Cilantro Chutney, How to Make Crispy Air Fryer French Fries, Read more about our affiliate linking policy, Potato skins with blue cheese and spinach, 6 small to medium sized russet baking potatoes (total 3 pounds), 2 green onions, thinly sliced, including the greens of the onions. I really enjoyed these, BUT, I think they were cooked too long (or too hot). Here’s the general idea, but I don’t cook them in a skillet anymore because they always fall apart on me. When potatoes are cool, cut in half lengthwise. Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. You get this from the bacon. The key différence in your recipe is that by using the roasting pan the potatoes seemed to be more crispe and evenly cooked. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin. The first time I had potato skins was at Friday’s in Boston, I think also on Newberry Street! The skins were extra leftovers from twice baked Potatoes that I didn’t use. This recipe … The green indicates the presence of a toxin that develops when potatoes are exposed to sunlight. Have these ingredients delivered or schedule pickup SAME DAY! 5 Add cheese and bacon and bake again: Arrange the potato skins skin-side down on the roasting pan or rack. 4 Bake the potato skins: Increase the heat of the oven to 450°F. Lightly grease outside of potatoes, cut small slit in top and bake at 425 degrees F for 45 minute or until soft. This post first appeared over at Real Housemoms where I’m a contributor. Here the potato skins are topped with a herby fromage frais, smoked salmon and dill filling, to make a really special and nutritious snack to enjoy with drinks. Traditional potato skins are often made with potatoes, melted cheddar cheese, bacon, sour cream, and green onions. First time commenting? Use a melon baller or a large spoon to remove the potato centers leaving a 1/4″ edge of potato (see photo above) Jennifers no-fail trick for the best crispy potato skins is to oil the outside and inside of the potato and bake/air fry on both sides, the potato will get nice and crunchy. Scoop out the insides, leaving about ¼ inch of the potato inside the skins. Excellent! We enjoyed these so much. I could eat a whole plate back then (and drink a pitcher of beer along with it) and be none the worse. Find a recipe for codfish cakes which will use the scooped out potatoes. They come out perfect every time, and are always gone in 24 hours. And I too thought I had gone to heaven! Sigh. Bake 3 minutes or until cheese is melted. All rights reserved. Sprinkle inside with steak seasoning and Parmesan cheese. Return to the oven. Potato Skins are heighten in flavor with the addition of pimiento cheese. And crammed to the max with extra bacon inside the potato skins – not just on top!! Sprinkle with salt. You could adapt them to make gnocchi! Cut and carefully hallow out each potato skin. Cut in half lengthwise, and then lengthwise in half again, making 12 long fingers. Place the potatoes on the baking sheet with the skin side up first and bake them in the oven at 475 degrees for eight minutes. Canola oil, for frying. I like to do take cold mashed potatoes and then mix in chopped-up bits of leftover cooked veggies or flakes of salmon, whatever I have around. Please review the Comment Policy. There is nothing like a plate full of crispy potato skins, filled with melty cheddar cheese, and topped with bacon bits, sour cream and green onions. Heat oil to 365 degrees F (180 degrees C) in a deep fryer or a deep saucepan. I baked the potatoes yesterday. Bake 8 minutes or until crisp and bubbly. The first time I had these I was 21 years old, at an outdoor cafe on Newbury Street in Boston; I thought I had died and gone to heaven. Rub all over with olive oil, season with sea salt and black pepper, then whack in the oven for around 1 hour, or until cooked through and crisp. Only thing I did different was use Mediterranean Sea salt and it made it have such a good flavor I can’t even eat potato skins at restaurants anymore cause these are so much better. This recipe is a bit of false advertising. Place potatoes on a baking sheet and bake until skin is crisp and potatoes are tender, about 30 to 40 minutes. When you think potato skins, what comes to mind? Elise is dedicated to helping home cooks be successful in the kitchen. Pull up a chair! Bake in the oven for 7-8 minutes skin side up. Potato skins are best served hot and right out of the oven. I followed the rest of the recipe to the letter. Cut each skin into 3 and toss on a baking sheet with oil, cayenne pepper, paprika, salt and Parmesan. I know, it’s a lot of in and out of the oven, but you know what they say–the third time’s the charm! Our Favorite Videos Get Recipe » Oh for the days of youth when one could eat potato skins with wild abandon! Although I used Yukon Gold potatoes instead of the Russet. 6 Idaho potatoes. Crispy cheese potato skins, baked to a crisp, then topped with cheddar cheese, bacon, sour cream and green onions. (We are sticking with the Yukon Golds.) Can’t wait to make these tonight go with our filet mignon for New Year’s Eve dinner. on Amazon, $9.78 Absolutely yummy! 3 Cut potatoes in half and scoop out the insides: Remove the potatoes from the oven and let cool enough to handle. Place potato skins on a greased baking sheet. This method of making potato skins ROCKED! Course Appetizer. Or bake on a sheet pan at 400 degrees for 30 minutes. (Save removed potato pulp for another use.) 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