DEVILED CRAB POTATO SKINS
Provided by Food Network Kitchen
Time 1h40m
Number Of Ingredients 0
Steps:
- Toppings: Crab salad, cayenne pepper and paprika
- 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.)
CHEESY HORSERADISH POTATO SKINS
Provided by Food Network Kitchen
Time 1h40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Pierce the potatoes a few times with a fork. Place directly on the center oven rack and bake until tender, about 1 hour. Let cool slightly.
- Increase the oven temperature to 450 degrees F. Halve the potatoes lengthwise and scoop out the flesh, leaving a 1/4-inch-thick shell; reserve half of the flesh in a bowl (save the rest for another use). Brush both sides of the potato skins with 2 tablespoons melted butter and season with salt and pepper. Arrange skin-side up on a baking sheet and bake until crisp, about 15 minutes.
- Meanwhile, mash the potato flesh with a fork; mix in the cheddar, muenster, parmesan, 2 tablespoons horseradish and the remaining 1 tablespoon melted butter. Stuff into the potato skins, return to the oven and continue baking until golden, about 8 minutes.
- Mix the sour cream with the remaining 1 to 2 tablespoons horseradish. Spoon on the potato skins and sprinkle with the scallions.
CHEESY CHICKEN POTATO SKINS RECIPE BY TASTY
Here's what you need: russet potatoes, oil, shredded chicken breasts, cheddar cheese, cream cheese, spinach, salt, pepper
Provided by Camille Bergerson
Categories Appetizers
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400ºF (200ªC).
- Debone, remove skin, and shred rotisserie chicken.
- Brush potatoes with oil and sprinkle with salt and pepper.
- With a fork, poke several sets of holes on the front and back of the potato.
- Bake for 40-45 minutes or until inside is cooked.
- Once potatoes are cooked and cool enough to handle, slice down the center lengthwise, and, using a spoon, scoop out the centers to form a bowl.
- In a large bowl, combine the chicken, scooped out potato, ½ cup (50 g) of cheddar, cream cheese, and spinach. Stir until combined.
- Evenly distribute the filling between the potato skins and sprinkle the tops with the remaining cheddar.
- Bake for 15 minutes, or until the cheese is melted.
- Enjoy!
Nutrition Facts : Calories 416 calories, Carbohydrate 28 grams, Fat 20 grams, Fiber 2 grams, Protein 29 grams, Sugar 1 gram
CHEESY POTATO SKINS
These cheesy potato skins are a fave in my house! They are so delicious!
Provided by LauraChristine
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, 1 to 1 1/2 hours. Remove from the oven. Turn on the broiler to the low setting.
- When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use.
- Brush inside of potato skins with butter. Add 2 tablespoons cheese to each one, sprinkle with seasoned salt, and top with bacon.
- Return to the oven and broil until cheese is melted, 2 to 3 minutes. Serve with sour cream and scallions.
Nutrition Facts : Calories 511 calories, Carbohydrate 39.8 g, Cholesterol 86 mg, Fat 31.9 g, Fiber 4.9 g, Protein 18.2 g, SaturatedFat 18.9 g, Sodium 688.3 mg, Sugar 1.9 g
CRAB-STUFFED POTATOES
Crabmeat is a favorite in this part of the country. It gives twice-baked potatoes great flavor, and the onions add zip-potato lovers rave about them.
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Bake potatoes at 425° for 45-55 minutes or until tender. When cool enough to handle, halve potatoes lengthwise. Carefully scoop out pulp into a bowl, leaving a thin shell. Set shells aside. Beat or mash potato pulp with butter, cream, salt and pepper until smooth. Using a fork, stir in onions or chives and cheese. Gently mix in crab. Stuff shells. Sprinkle with paprika. Return to the oven for 15 minutes or until heated through.
Nutrition Facts : Calories 218 calories, Fat 11g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 525mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
CAJUN POTATO SKINS
A peppy little recipe for potato skin lovers! But even if you don't like cayenne pepper, the recipe is lovely without it! For those that love it HOT, you can certainly adjust the amount of cayenne upwards, to YOUR taste! Makes a great side dish with meatloaf and a salad!
Provided by CookinwithGas
Categories Lunch/Snacks
Time 21m
Yield 16 potato skins, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat your broiler unit.
- Cut the baked potatoes length-wise into quarters (4 pcs.); scoop out ¾ of the pulp and use the pulp for some other recipe.
- Place the quartered potatoes onto your broiler pan or onto a baking sheet (cookie sheet).
- Broil them 4 inches from the heat source for 8 minute until golden.
- Remove from the broiler and sprinkle the potatoes with the cheeses, cayenne (optional), paprika and bacon.
- Top with the green onions; return to the broiler for 3 min or until the cheese is bubbly.
- Serve with the sour cream on the side.
Nutrition Facts : Calories 581, Fat 21.6, SaturatedFat 9.8, Cholesterol 64.2, Sodium 477, Carbohydrate 69.3, Fiber 8.5, Sugar 3.6, Protein 28.4
CHEESY POTATO SKINS
Broiled spud shells transform into crispy and delicious appetizers!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h41m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Pierce potatoes to allow steam to escape. Bake 1 hour to 1 hour 15 minutes or until tender. Let stand until cool enough to handle. Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4-inch shells. Save potato pulp for another use.
- Set oven control to broil. Place potato shells, skin sides down, on rack in broiler pan. Brush with butter.
- Broil with tops 4 to 5 inches from heat about 5 minutes or until crisp and brown. Sprinkle with cheese. Broil about 30 seconds or until cheese is melted. Serve hot with sour cream and onions.
Nutrition Facts : Calories 265, Carbohydrate 35 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 5 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 440 mg
CHEESY BAKED POTATO SKINS
These cheesy potato skins are so good, and easy to make. We have these twice a month on appetizer night, and my kids are always sure to remind me to make them.
Provided by braniffb13
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Let cool enough to handle, about 10 minutes.
- Increase oven temperature to 475 degrees F (245 degrees C). Line a baking sheet with foil.
- Cut the potatoes in half lengthwise; scoop out the flesh using a melon baller leaving 1/4 inch in the shell. Reserve flesh for another use.
- Combine oil, Parmesan cheese, salt, garlic power, paprika, and pepper in a bowl. Brush over both sides of the potato skins. Place on the prepared baking sheet.
- Bake in the preheated oven for 7 minutes. Flip and continue to bake until crisp, about 7 minutes more. Remove from the oven; sprinkle with bacon pieces and Cheddar cheese. Bake until cheese is melted, about 2 minutes. Top with sour cream and green onions.
Nutrition Facts : Calories 392.8 calories, Carbohydrate 34 g, Cholesterol 47.2 mg, Fat 22.1 g, Fiber 4.3 g, Protein 15.5 g, SaturatedFat 9.9 g, Sodium 612.7 mg, Sugar 1.8 g
CAESAR SALAD POTATO SKINS RECIPE BY TASTY
Brushed with tangy dressing and filled with cheesy bread crumbs and crunchy dressed romaine, these Caesar salad potato skins have it all! Serve at your next party for a refreshing, satisfying bite.
Provided by Tikeyah Whittle
Categories Appetizers
Time 1h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the potatoes on the prepared baking sheet. Brush with 3 tablespoons olive oil and season with salt and pepper.
- Bake until the potatoes are tender and golden brown, 40-50 minutes. Let cool for 5 minutes.
- Transfer the potatoes to a cutting board and cut in half lengthwise. Using a small spoon, scoop out the potato flesh and save for another use or discard, leaving a ⅛-inch-thick shell of potato and skin on all sides. Return the potato shells to the baking sheet. Turn the broiler on high.
- In a large bowl, whisk together the remaining 3 tablespoons olive oil, the lemon juice, mustard, garlic paste, and anchovy paste until smooth.
- Brush some of the dressing over the insides of the potato shells. Sprinkle each with 1 teaspoon Parmesan cheese and ½ teaspoon bread crumbs.
- Broil the potato skins until the outsides are crisp and the cheese is browned, 5-10 minutes.
- Meanwhile, add the lettuce to the bowl with the remaining dressing and toss to coat well.
- Transfer the hot potato skins to a serving platter. Divide the lettuce among the potato skins. Serve with lemon wedges for squeezing.
- Enjoy!
Nutrition Facts : Calories 381 calories, Carbohydrate 59 grams, Fat 13 grams, Fiber 6 grams, Protein 8 grams, Sugar 3 grams
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