California Fresh Potato Skins Recipes

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.)

FRISCO GOURMET POTATO SKINS

Steps:

• Toppings: Artichokes pureed with goat cheese, garlic, fresh herbs and olive oil
• 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.)

POTATO SKINS "LIKE" T.G.I. FRIDAY'S

Steps:

• Preheat oven to 425.
• Wash and dry potatoes.
• Prick in several places and bake for 45 minutes to one hour, until baked through.
• Let cool enough to handle.
• While they are cooling, mix the chives with the sour cream and set aside.
• Make 2 lengthwise cuts through each potato.
• You'll wind up with three slices.
• Discard the middle and save for other potato dishes.
• This gives you two nice sized potato skins for each potato.
• Scoop out some of the potato from each skin, but leave about 1/4" of the potato inside the skin so it doesn't collapse.
• Brush with some melted butter (yes, you can use Canola, too).
• Place on a cookie sheet, skin side up and run under broiler for about 5 minutes, just until edges begin to turn brown.
• Sprinkle the cheese among the 8 skins.
• Crumble the bacon and sprinkle it on top of the cheese.
• Broil for about 2 more minutes or until cheese is melted.
• Serve hot, arranged on a plate surrounded by sour cream chive dip.
• Other Good Toppings: Don't stop here.
• Think of your own likes- salsa, green onions, chopped tomatoes, guacamole, etc.

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.

CALIFORNIA BAKED POTATOES

Steps:

• Toss potato spears with dressing.
• Place on cookie sheet. Sprinkle with garlic powder and parsley.
• Bake at 375°F for 20 minutes or until crispy.

TOP SECRET RECIPES VERSION OF T.G.I. FRIDAY'S POTATO SKINS

Steps:

• Preheat the oven to 400 degrees F. Bake the potatoes for 1 hour. Let the potatoes cool down enough so that you can touch them.
• As the potatoes are baking, make the sour cream dip by mixing the sour cream with the chives. Place the mixture in a covered container in your refrigerator.
• When the potatoes are cool enough to handle, make 2 length-wise cuts through each potato, resulting in three 1/2- to 3/4-inch slices. Discard the middle slice or save them for a separate dish of mashed potatoes. This will leave you with two potato skins per potato.
• With a spoon, scoop some of the potato out of each skin, being sure to leave about 1/4 inch of potato inside of the skin.
• Brush the entire surface of each potato skin, inside and outside, with the melted butter.
• Place the skins on a cookie sheet, cut side up, and broil them for 6 to 8 minutes or until the edges begin to turn dark brown.
• Sprinkle 2 to 3 tablespoons of Cheddar cheese into each skin.
• Crumble the cooked bacon and sprinkle 1 to 2 teaspoons of the bacon pieces onto the cheese.
• Broil the skins for 2 more minutes or until the cheese is thoroughly melted. Serve hot, arranged on a plate surrounding a small bowl of the sour cream dip.