Mini Gourmet Potato Skins Recipes

ELEVATED POTATO SKINS

Elevated Potato Skins image

Provided by Guy Fieri

Time 1h55m

Yield 4 servings

Number Of Ingredients 10

Ingredients

Canola oil, for frying
6 russet potatoes, scrubbed and washed
4 tablespoons (1/2 stick) unsalted butter
2 leeks, cleaned, cut into 1/4-inch dice
Kosher salt and fresh ground black pepper
2 cups sliced cremini mushrooms
1/2 teaspoon fresh thyme leaves
8 ounces Brie, cubed
8 thin slices prosciutto, torn
1/4 cup finely sliced fresh chives

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.

DEEP-FRIED POTATO SKINS

Deep-Fried Potato Skins image

"The combination of potatoes, cheese, bacon and garlic dip in this recipe is fantastic," says Leslie Cunnian of Peterborough, Ontario. "The skins can be served as an appetizer or as a side dish with roast prime rib or any other entree you choose."

Provided by Taste of Home

Categories Appetizers Side Dishes

Time 1h25m

Yield 2 dozen.

Number Of Ingredients 11

Ingredients

4 large baking potatoes
2 cups sour cream
1 envelope onion soup mix
1 tablespoon finely chopped onion
5 garlic cloves, minced
Dash hot pepper sauce
Oil for deep-fat frying
1/2 cup shredded cheddar cheese
1/2 cup shredded Swiss cheese
6 to 8 bacon strips, cooked and crumbled
4 teaspoons minced chives or green onion

Steps:

Bake potatoes at 400° for 1 hour or until tender. , Meanwhile, for dip, combine the sour cream, soup mix, onion, garlic and hot pepper sauce in a bowl. Cover and refrigerate until serving., When potatoes are cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). With a scissors, cut each potato half into three lengthwise strips., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry skins in oil for 2-3 minutes or until golden brown and crisp., Place potato skins in a 15x10x1-in. baking pan. Combine the cheeses and bacon; sprinkle over potatoes. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted. Sprinkle with chives. Serve with the dip.

Nutrition Facts :

GOURMET POTATO SKINS

Gourmet Potato Skins image

Make and share this Gourmet Potato Skins recipe from Food.com.

Provided by CountryLady

Categories Lunch/Snacks

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

6 russet potatoes
kosher salt
2 tablespoons butter, melted
7 ounces gruyere cheese, grated
3 1/2 ounces ham, chopped (or crumbled bacon)
1/2 large red pepper, diced
4 green onions, thinly sliced

Steps:

Rinse potatoes, prick all over with a fork and place on a bed of salt in a baking dish; bake in a preheated 400F oven for an hour or until just tender, turning once.
After the potatoes have cooled slightly, cut in half lengthwise and, using a small spoon, scoop out the flesh, leaving about 1/4 inch of potato lining each half; brush the potato halves inside & out with butter and place on a baking sheet.
Sprinkle with half the cheese, fill the potatoes with ham (or bacon), red pepper & green onions; season with salt & freshly ground pepper and top with remaining cheese.
Bake for 15 minutes or until hot & bubbling.

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