POTATO SKIN

 

CLASSIC POTATO SKINS

Yield: 4 to 6 servings
6 russet potatoes (small to medium-sized is best)
Canola oil
Salt and pepper
2 tablespoons unsalted butter, melted
6 slices thick-cut bacon, cooked and crumbled
4 ounces sharp cheddar cheese, shredded
Sour cream
1 green onion, thinly sliced
Preheat oven to 400 degrees F. Scrub the potatoes and dry them thoroughly. Rub the outside of the potatoes with canola oil and place directly on the oven rack. Bake for 40 to 60 minutes, or until potato is tender when pierced with a knife. Remove from oven and let sit for 5 minutes or so, until cool enough to handle. Increase oven temperature to 450 degrees F. Slice each potato in half lengthwise. Using a spoon, cookie scoop or melon baller (any will work), scoop out the insides of the potato, leaving a little bit of potato clinging to the skin (about a ¼ inch). Combine the melted butter with 2 tablespoons canola oil. Brush both sides of the potatoes with the butter/oil mixture and then season with salt and pepper. Place the potatoes on a baking sheet face-down and bake for 10 minutes. Flip the potato halves over and bake for an additional 10 minutes (the edges of the potato skins will start to turn golden brown). Remove the pan from the oven and sprinkle the insides with the shredded cheese and bacon. Return to the oven for about 5 minutes, or until the cheese is melted. Switch to broil for an additional minute or two, if desired. Use tongs to transfer the potato skins to a serving platter. Add a dollop of sour cream and sliced green onions to the potato skins and serve immediately.

GRILLED BBQ POTATO SKINS

3 russet potatoes, scrubbed
4 slices cooked bacon, crumbled
2 Tsp butter, melted
1 clove garlic, minced
3/4 cup Cheddar
1/2 cup barbecue sauce, warm
1/2 pound pulled pork
Sour cream, for topping
2 tablespoons snipped chives, for garnish
Preheat oven to 350 degrees. Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle. Bake 4 strips of bacon on a small sheet pan in the oven for 15 minutes. Crumble bacon when it's cooled. Preheat grill to medium heat. Cut potatoes in half, lengthwise, and spoon out the flesh, leaving a half inch shell. Melt the butter in saucepan and add minced garlic. Brush potatoes with the butter and garlic mixture. Flip over and butter the bottoms. Place potatoes on grill and cook until crisp, about 4 to 4 1/2 minutes on each side and remove from grill. Divide the cheese, barbecue sauce and pulled pork among the potatoes. Top potato skins with sour cream, crumbled bacon and chives for garnish

BUFFALO STYLE POTATO SKINS

Preparation Time:1 hr 30 min
12 ounces Al Fresca buffalo chicken sausage, fully cooked
6 medium Russet potatoes, with skin, scrubbed
1/2 pound low-sodium bacon, cured, cut crosswise into 1 inch pieces
cooking spray
1/4 cup barbecue sauce
1/4 cup mayonnaise
1 cup Cheddar cheese, shredded
1 cup fat free sour cream
1/4 cup fresh chives, chopped
Preheat oven to 350 degrees F. Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle. Meanwhile cook bacon over medium heat until nicely browned, drain fat. Dice Al Fresco sausages, add to the pan to heat. Whisk the barbecue sauce and mayonnaise together, set aside. Preheat grill to medium heat. Cut potatoes in half, lengthwise, and spoon out the flesh, leaving a half inch shell. Spray potatoes with olive oil cooking spray. Flip over and spray the bottoms. Place potatoes on grill and cook until crisp, about 4 to 4-1/2 minutes on each side and remove from grill. Divide the sausage, barbecue sauce and cheese among the and top each with sour cream, crumbled bacon and chives.

TOMATO POTATO SKINS

8 large baking potatoes
2 tomatoes, finely chopped
1 cup shredded mozzarella
1 cup shredded cheddar
4 green onions, chopped
1 tsp olive oil
2 tsp cayenne pepper
1 tsp salt
1 tsp onion powder
1 tsp chili powder
1 16 oz. sour cream
Microwave potatoes for 3 minutes each, which should be 24 minutes. Cut potatoes in half lengthwise. Scoop out potato middles. In medium bowl combine potato middles with tomatoes, mozzarella, cheddar, onions, olive oil, cayenne, salt, onion powder and chili powder. Blend well. Spoon mixture back into potato shells and bake for 10−15 minutes.

POTATO SKINS

Cut Idaho baking potatoes in thirds or about 2 inches in length. Scoop out the flesh leaving about a quarter inch all around and on the bottom. Wrap the potato with a strip of bacon securing the bacon with toothpicks on four sides. Grill the potato until the bacon is done. Fill the cavity of the potato with cheese, chives, onion, or anything that will go well with the potato. Time is about one and a half hours.