Dancers Potato Skins Recipe Genius Kitchen

ALL THE WAY POTATO SKINS

Steps:

• Toppings: Deli-sliced corned beef, shredded Swiss cheese, grated horseradish and spicy mustard
• 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 20 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.)

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.

ELEVATED POTATO SKINS

Steps:

• Preheat the oven to 350 degrees F.
• Pierce the potatoes a few times with a fork, then place directly on the center rack in the oven. Bake until tender, about 1 hour.
• Meanwhile, melt the butter in a saute pan over medium-high heat. Add the leeks, 1 teaspoon salt and 3 or 4 turns pepper; saute until the leeks are wilted, 3 to 4 minutes. Add the mushrooms and thyme and saute until lightly browned, another 5 to 6 minutes. Remove from the heat and set aside.
• Halve the baked potatoes lengthwise and scoop out the flesh, leaving a 1/4-inch-thick shell. Set aside to cool. Reserve the potato innards for another use.
• Fill a deep, heavy pot with 3 inches of canola oil; heat to 350 degrees F on a deep-fry thermometer.
• Working in batches, fry the potato skins in the oil until crispy and golden brown, 5 to 6 minutes. Drain on paper towels.
• Arrange the fried potato skins, scooped-side up, on a baking sheet. Season with 1 teaspoon salt and 3 or 4 turns pepper. Fill the skins with the mushroom-leek filling and top with the Brie and prosciutto. Transfer to the oven and bake until the brie is melted and the prosciutto crispy, 6 to 8 minutes. Garnish with the chives and serve.

HOMEMADE POTATO SKINS

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.