Potato Skin Poppers Recipes

POTATO SKIN POPPERS

Steps:

• Preheat oven to 350^. Cook the potatoes in a skillet according to the package directions. In a large bowl, stir together the cooked potatoes, cheese, 1 cup of the sour cream, bacon, onions and salt and pepper. Warm the tortillas in the microwave or according to package directions.
• Spoon equal amounts of the mixture in the center of the tortillas. Fold in 2 sides of each tortilla to meet in the middle, and then roll burrito-style. Brush the outside of each rolled tortilla with melted butter and place on sprayed baking pan with seam side down.
• Bake for 12-15 minutes, or until golden brown. Let cool for 5 minutes, then cut diagonally into halves. Serve with the remaining sour cream.

POTATO SKIN POPPERS

Steps:

• Preheat oven to 350.
• Cook potatoes according to package directions.
• In a bowl, stir together cooked potatoes, cheese, 1-cup of soup cream, bacon, onions, salt and pepper.
• Warm the tortillas, then spoon equal amounts of the mixture in the center of each.
• Roll tortillas burrito-style, brush with melted butter and place seam down on a baking pan. Bake for 12-15 minutes, or until golden brown.
• Let cool for 5 min., then cut diagnally into halves.
• Serve with remaning sour cream.

POTATO SKIN POPPERS

Steps:

• Preheat oven to 350°F.
• Cook potatoes in skillet according to package directions.
• In a large bowl, stir together cooked potatoes, cheese, 1 cup sour cream, bacon, green onions, salt and pepper.
• Warm the tortillas according to package directions.
• Spoon equal amounts of the mixture in the center of the 14 tortillas. Fold in two sides of each tortilla to meet in the middle, then roll burrito-style.
• Brush outside of each rolled tortilla with melted butter and place on baking pan with seam down.
• Bake for 12-15 minutes, or until golden brown.
• Let cool for 5 minutes then cut diagonally into halves.
• Serve with remaining sour cream or other toppings of choice.

CRISP POTATO SKINS

Steps:

• Adjust oven racks to highest and middle positions. Preheat oven to 450 degrees. Pierce each potato 8 times with a fork. Place directly on middle oven rack, and bake until tender when pierced with a fork, about 40 minutes. Let stand until cool enough to handle, about 5 minutes.
• Cut each potato in half lengthwise, and use a small spoon to scoop out insides, leaving about 1/4-inch shell all around. Reserve insides for salmon cakes with sorrel sauce. Slice each potato shell in half again lengthwise to make 16 wedges, and place them on a baking sheet.
• Combine oil, salt, and pepper in a small bowl, and brush on all sides of potato wedges. Bake on highest rack until crisp and edges are golden, about 20 minutes. Season with salt.

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.

BAKED POTATO POPPERS

Steps:

• Preheat the oven to 425 degrees, with a rack in the middle position. Put a rimmed baking sheet in the oven to preheat. Peel and grate the potatoes, and transfer to a large bowl. Cover with boiling water by two inches. Let stand for 10 minutes.
• Drain the potatoes in a colander and rinse thoroughly with cold water. Squeeze the potatoes to remove excess moisture, and transfer back to the large bowl. Add the flour, cornstarch, salt, pepper, and egg yolk and fold into the potatoes.
• Spread the panko on another rimmed baking sheet. With wet hands, pinch off tablespoons of the potato mixture, form into balls, and coat with the panko crumbs.
• Carefully remove the hot baking sheet from the oven and coat with 2 tablespoons of the olive oil. Quickly transfer the poppers to the baking sheet and drizzle with the remaining 2 tablespoons olive oil. Bake for about 30 minutes, flipping once, until golden brown and crispy. Serve with ketchup.