POTATO SKINS BAR
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h30m
Yield 16 potato skins
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Wash the potatoes and rub the skins liberally with vegetable oil. Put the potatoes on a baking sheet and bake until fork-tender, 45 minutes to 1 hour.
- Slice the baked potatoes in half lengthwise, then scrape out the inner flesh with a cookie scoop or spoon, leaving a small margin of potato in the skins. Brush both sides of the potato skins with vegetable oil. Salt both sides liberally. Place the skins cut-side down on the baking sheet and return to the oven. Bake for 7 minutes, then flip the skins to the other side. Bake until the skins are crispy, about 7 minutes more.
- Meanwhile, fry the bacon in a skillet until crisp, then remove to a paper towel-lined plate to cool.
- When ready to serve, chop the bacon into bits and transfer to a small bowl. Put the cheese, ham, salsa, sour cream, ranch and chives in separate bowls. Lay out the fixings, put the skins on a platter and have everyone help themselves at the skins bar.
POTATO SKINS
Provided by Food Network
Time 1h30m
Yield 12 Servings
Number Of Ingredients 8
Steps:
- 1.Lightly grease the outside of potatoes, cut small slit in the top and bake at 425°F for 45 minutes or until soft. Let stand until cool enough to handle (about 15 minutes).
- 2.Cut the potatoes in half lengthwise and scoop out the cooked potato, leaving a very thin layer of potato. (Save the cooked potato for mashed potatoes or hash browns.)
- 3.Brush the outside and inside of skins with melted butter. Sprinkle the inside with seasoned salt and Parmesan cheese.
- 4.Place on a lightly greased baking sheet. Bake for 8 minutes or until crisp and bubbly.
- 5.Fill each with Cheddar cheese and bacon.
- 6.Bake 3 minutes or until the cheese is melted.
- 7.Top with a dollop of sour cream and sprinkle of chives.
- Variation: Twice Baked Potato Fingers - Bake 3 large (about 5-inch) potatoes for 1 hour; cool. Cut in half lengthwise, and then lengthwise in half again, making 12 long fingers. Scoop out and proceed as above.
DANCER'S POTATO SKINS
Make and share this Dancer's Potato Skins recipe from Food.com.
Provided by Dancer
Categories Potato
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- You can add these ingredients to the mashed potato centers if desired.
- 1/3 cup milk 1/4 cup butter salt and pepper a few drops hot sauce Scrub potatoes, dry, then pierce with fork several times.
- Arrange on a baking sheet and bake in 375 degree oven for about 1 hour or until tender.
- Let stand until cool enough to handle. Cut potatoes in half lengthwise and scoop out centers, leaving 1/8" potato in shell.
- Cover.
- Chill shells up to 2 days until ready to use for the skins.
- If desired, add the 1/3 cup milk, 1/4 cup butter, salt and pepper to use potato centers as mashed potatoes.
- When ready to prepare skins, melt the 1/3 cup butter.
- Brush shells with the butter, inside and out. Place, cut side up, on baking sheet. Bake in a 500 degree oven for 20 minutes or until brown and crisp.
- Distribute some bacon, onion, and cheese in each shell.
- Bake just until cheese melts.
- Serve hot. If the potatoes are large, you may want to cut in half crosswise before serving.
- You may want to double this recipe if you are serving several people, especially if they are hungry! Serves: 6.
Nutrition Facts : Calories 304, Fat 18.6, SaturatedFat 10.7, Cholesterol 47.4, Sodium 250.6, Carbohydrate 28, Fiber 2.6, Sugar 1.4, Protein 7.2
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.
RESTAURANT-STYLE POTATO SKINS
A wonderful appetizer for you and your family to enjoy.
Provided by Misty
Categories Appetizers and Snacks Cheese
Time 37m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking pan.
- Pierce potatoes with a fork. Microwave the potatoes on high until they are soft; approximately 10 to 12 minutes.
- Cut the potatoes in half vertically. Scoop the inside out of the potatoes, until 1/4 inch of the potato shell remains.
- Heat oil to 365 degrees F (180 degrees C) in a deep fryer or a deep saucepan. Place the potatoes in hot oil, fry for 5 minutes. Drain potatoes on paper towels.
- Fill the potato shells with cheese and bacon bits. Arrange them in the prepared baking pan.
- Bake for 7 minutes, or until the cheese is melted. Serve hot with sour cream.
Nutrition Facts : Calories 519.2 calories, Carbohydrate 40.9 g, Cholesterol 74.7 mg, Fat 32.8 g, Fiber 4.7 g, Protein 17.1 g, SaturatedFat 18.5 g, Sodium 361 mg, Sugar 2 g
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
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