Savory Potato Skins Recipes

Steps:

• Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Place on a greased baking sheet; bake until tender, 1-1-1/4 hours. Cool slightly., Cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells (save pulp for another use)., Cut each half shell lengthwise into quarters; return to baking sheet. Brush insides with butter. Mix seasonings; sprinkle over butter., Broil 4-5 in. from heat until golden brown, 5-8 minutes. If desired, mix sour cream and chives and serve with potato skins.

Steps:

• 1. Preheat oven 425. Bake the whole sweet potato until tender (about 30-40 minutes).
• 2. In the meantime, slice bell peppers lengthwise and slightly char them over open flame on stovetop. Set aside.
• 3. Let potato cool (10 minutes). Slowly cut potato lengthwise. Lower oven temp to 350.
• 4. Using a spoon, carefully scoop out potato meat, leaving the skins as in tact as possible.
• 5. Mix the potato with chopped grilled chicken breast, bell peppers, and all spices.
• 6. Layer potato mixture, cheese, potato mixture, then finally cheese, into the potato skins.
• 7. Oil your baking pan. Place potatoes into pan.
• 8. Bake uncovered for 35-40 minutes, until cheese is melted and slightly browning.
• 9. Garnish with cilantro and serve with teriyaki sauce on the side.

Steps:

• Bring a pot of lightly salted water to a boil. Add potatoes, and cook until tender, about 15 minutes.
• Drain potatoes, and transfer to a bowl. Add butter, and mash with a potato masher or electric mixer until potatoes are starting to become smooth. Add milk and sour cream, and mix to your desired texture. Careful not to over mix the potatoes once they are creamy. Season with garlic, basil, salt and pepper.

Steps:

• Marinate chicken in wine for 2 hours minimum
• Bake potatoes
• Fry chicken in a little oil in a frying pan
• Add marinade to the chicken in the pan and cook it down to make a kind of glaze on the chicken
• Cut potatoes in half
• Scoop out the insides, leaving ¼ in shell
• Reserve the insides of the potato for another use
• Place chicken, eggs, onion, coriander, dehydrated milk, salt and pepper in a food processor and pulse until the ingredients are ground finely
• Scrape down the sides of the bowl a couple of times so that everything gets ground evenly
• Adjust seasoning at this time
• Scoop chicken mixture into potato skins and dust with remaining coriander
• Serve warm or cold