Stuffed Potato Skins Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Put the potatoes on a baking sheet and roast until easily pierced with the tip of a sharp knife, about 1 hour. Let cool slightly. Do not turn the oven off.
• Halve the potatoes lengthwise. Using a small spoon, gently scoop the potato flesh into a bowl, leaving about 1/2 inch on the skins. Set the skins aside. Reserve the potato flesh for another use.
• Heat the olive oil in a large skillet over medium heat. Add the onions and jalapenos and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the beef and continue to cook, stirring often, until the beef is cooked through.
• Stir in the tomato paste, cumin, chili powder, garlic powder, salt and pepper to combine and cook 1 minute more. Add the heavy cream and cook, stirring, until incorporated and heated through, about 1 minute.
• Spoon the beef mixture into the hollowed-out potato skins. Put the potato skins on a parchment-lined baking sheet. Sprinkle with the Cheddar and bake until the cheese is melted, about 3 minutes. Transfer to a platter and top with the green onions, tomatoes, avocados, cilantro and sour cream if using.

Steps:

• Preheat the oven to 350 degrees F. Put the sweet potatoes on a parchment-lined baking sheet and bake until soft when pierced with a fork, about 1 hour. Let cool for 15 minutes.
• Slice the potatoes in half lengthwise and scoop out most of the flesh into a bowl. Brush the empty potato skins with the olive oil and season with salt and pepper. Return the skins to the baking sheet and bake until crispy, about 15 minutes.
• Meanwhile, add the beans to the bowl with the sweet potato flesh; add the cumin, chili powder, scallions and jalapeño and mix. Season with salt and pepper.
• Remove the potato skins from the oven and fill with the bean mixture. Fit a baking sheet with a wire rack. Transfer the filled potato skins to the rack and bake until warmed through and slightly browned on top, another 20 minutes.
• Meanwhile, blend the sour cream, lime juice and avocado in a food processor until smooth. Season with salt and pepper. Set aside.
• Heat a medium skillet over medium-high heat. Add the chorizo and cook, stirring to break up the meat, until browned and crispy, 8 to 10 minutes. Drain off the fat. Top the potato skins with the warm crispy chorizo, avocado-sour cream drizzle and sliced scallion greens.

Steps:

• Preheat the oven to 350 degrees F.
• Bake the potatoes until cooked through, 50 to 60 minutes. Remove and allow to cool for a minimum of 2 hours.
• Once cooled, split the potatoes lengthwise and scoop out a pocket, saving the scooped potatoes. Place the potato skins skin-side down on a baking sheet. Place the skins in the refrigerator for 30 minutes to rest.
• Preheat the oven to 350 degrees F. Heat the oil in a deep fryer to 350 degrees F.
• Fry the potatoes to a golden brown, in batches if necessary. This should take 3 to 4 minutes per batch. Once golden brown, remove and hold on the baking sheet for stuffing.
• In a mixer, whip the reserved scooped potatoes on low until mixed. Add the butter, sour cream, parsley and Cajun spice. Mix until well blended, 2 to 3 minutes, then remove from the mixer.
• Add the cheese and mix well with a spoon. Then "re-stuff" the skins with the pork and then top with the cheeses. Bake until the cheese is melted, 15 to 18 minutes.

Steps:

• Scrub and pierce potatoes. Bake at 400° for 40-50 minutes or until tender. Cool slightly; cut each potato in half lengthwise. Scoop out the pulp, leaving a thin shell (save pulp for another use). Place potato shells on an ungreased baking sheet., Combine butter and 1/2 teaspoon hot pepper sauce; brush over shells. Broil 4 in. from the heat for 5 minutes or until edges are crispy and butter is bubbly. Meanwhile, in a bowl, combine the onions, red pepper, broccoli, 3/4 cup cheese and remaining hot pepper sauce; spoon into potato skins. Sprinkle with remaining cheese. Broil 2-3 minutes longer or until cheese is melted.

Steps:

• Preheat the oven to 400°F
• Pierce the potatoes with a fork, arrange on a baking sheet in a single layer and brush with the olive oil. Roast, uncovered, until tender, 40 to 45 minutes. Let stand until cool enough to handle.
• Halve the potatoes; using a melon baller or a teaspoon, scoop out most of the flesh into a bowl. Return the potato skins to the baking sheet. Coarsely mash the potato flesh in the bowl and stir in the cheese, sour cream, 1 teaspoon salt and the pepper. Sprinkle the insides of the skins with the remaining 1/2 teaspoon salt; stuff each with the potato-cheese mixture and sprinkle paprika on top (if using).
• Bake the stuffed potato skins until golden-brown on top, about 15 to 20 minutes.