California Fresh Potato Skins Recipes

SERIOUS POTATO SKINS

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.

CALIFORNIA FRESH POTATO SKINS

Steps:

• Toppings: Guacamole, sprouts and shredded Monterey jack
• How to Make Classic Potato Skins:
• Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)

CRAB SALAD STUFFED POTATO SKINS

Steps:

• Preheat the oven to 350 degrees F.
• Bake the potatoes until soft, about 40 minutes depending on the size.
• Heat the oil in a deep fryer to 375 degrees F.
• Remove the potatoes from the oven. Scoop out the flesh and transfer to a bowl for another use. Place the potato skins into the fryer until they become brown and crispy.
• Remove the skins, place on paper towels and season with salt, and pepper, to taste. Let cool to room temperature.
• Mix the crab with the mayonnaise, Dijon, green onions, and chives.
• Season the mixture with salt, and pepper, to taste. Spoon the mixture into the potato skins.

DANCER'S POTATO SKINS

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.

VEGETARIAN SOUTHWESTERN POTATO SKINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Prick potatoes a few times with a fork. Rub potatoes with 1 teaspoon oil and set directly on the oven rack. Bake for 1 hour. Transfer to a cutting board and let cool until easily handled. Keep the oven on.
• Cut the potatoes lengthwise and scoop out flesh to within 1/4 inch of skin. Brush remaining oil over the skins and sprinkle with salt. Place them on a baking sheet skin-side down and bake for 5 minutes.
• Meanwhile, combine black beans, corn, picante sauce, jalapeno, onion, lime juice, and cumin in a bowl. Stir until evenly combined.
• Divide filling between the potatoes and top with Cheddar cheese. Bake until cheese has melted, about 5 minutes.