Savory Potato Skins Recipes

POTATO SKINS

Steps:

• Lightly grease outside of potatoes, cut small slit in top and bake at 425 degrees F for 45 minute or until soft. Let stand until cool enough to handle, about 15 minutes.
• Cut potatoes in half lengthwise and scoop out cooked potato, leaving a very thin layer of potato. (Save cooked potato for mashed potatoes or hash browns.)
• Brush outside and inside of skins with melted butter. Sprinkle inside with steak seasoning and Parmesan cheese.
• Place on lightly greased baking sheet. Bake 8 minutes or until crisp and bubbly.
• Fill with cheddar cheese and bacon. Bake 3 minutes or until cheese is melted. Top with a dollop of sour cream and sprinkle of chives.
• Variation: Twice Baked Potato Fingers Bake 3 large (about 5-inch) potatoes for 1 hour; cool. Cut in half lengthwise, and then lengthwise in half again, making 12 long fingers. Scoop out and proceed as above.

POTATO PANCAKES RECIPE

Steps:

• Add the grated potatoes and onion to a colander and wrap in a tea towel. Apply pressure with your hands and squeeze as much liquid as possible.
• Transfer the mixture to a large mixing bowl.
• In a different medium mixing bowl add the eggs, minced garlic, flour, kosher salt, paprika, black pepper, chopped dill. Whisk until smooth with no lumps.
• Add the egg mixture to the potatoes and stir to combine.
• Add oil to a large skillet over medium-high heat.
• When the oil is shimmering add 1/4 cup sized scoops of the potato mixture into the hot oil. Do not overcrowd, and gently press down the potato mixture to make a pancake.
• Cook for about 3-5 minutes per side, or until a deep golden brown color.
• Cook the remaining mixture and if needed add more oil to the skillet.
• Serve topped with sour cream and dill.

SAVORY POTATO SKINS

Steps:

• Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Place on a greased baking sheet; bake until tender, 1-1-1/4 hours. Cool slightly., Cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells (save pulp for another use)., Cut each half shell lengthwise into quarters; return to baking sheet. Brush insides with butter. Mix seasonings; sprinkle over butter., Broil 4-5 in. from heat until golden brown, 5-8 minutes. If desired, mix sour cream and chives and serve with potato skins.

SAVORY SWEET POTATO SKINS

Steps:

• 1. Preheat oven 425. Bake the whole sweet potato until tender (about 30-40 minutes).
• 2. In the meantime, slice bell peppers lengthwise and slightly char them over open flame on stovetop. Set aside.
• 3. Let potato cool (10 minutes). Slowly cut potato lengthwise. Lower oven temp to 350.
• 4. Using a spoon, carefully scoop out potato meat, leaving the skins as in tact as possible.
• 5. Mix the potato with chopped grilled chicken breast, bell peppers, and all spices.
• 6. Layer potato mixture, cheese, potato mixture, then finally cheese, into the potato skins.
• 7. Oil your baking pan. Place potatoes into pan.
• 8. Bake uncovered for 35-40 minutes, until cheese is melted and slightly browning.
• 9. Garnish with cilantro and serve with teriyaki sauce on the side.

LOADED SWEET POTATO SKINS

Steps:

• Preheat oven to 400.
• Cut sweet potatoes in half lengthwise, set on a baking sheet, and bake cut side up for 30-40 minutes. Remove from oven and let cool. Once cool enough to handle, scoop out sweet potato flesh, leaving just the slightest bit in the skin. Discard the flesh.
• Flip skins over so skin side is up. Brush with olive oil and sprinkle with sea salt, then bake for 10 minutes. Flip, brush insides with olive oil, and bake for 10 more minutes.
• Remove skins and place a sprinkling of cheese in each, topping with bacon. Place back in the oven for 2-3 minutes, or until cheese is melted. Remove and top with green onions and greek yogurt (or sour cream, of course!)

SKIN-ON SAVORY MASHED POTATOES

Steps:

• Bring a pot of lightly salted water to a boil. Add potatoes, and cook until tender, about 15 minutes.
• Drain potatoes, and transfer to a bowl. Add butter, and mash with a potato masher or electric mixer until potatoes are starting to become smooth. Add milk and sour cream, and mix to your desired texture. Careful not to over mix the potatoes once they are creamy. Season with garlic, basil, salt and pepper.