CRISPY POTATO SKINS WITH CREAMY CHIVE DIP
Tasty potato wedgies for a buffet, perfect buffet finger-food
Provided by Merrilees Parker
Categories Buffet, Dinner, Lunch, Side dish
Time 1h55m
Number Of Ingredients 6
Steps:
- Preheat the oven to 200C/Gas 6/fan oven 180C. Roughly prick the potatoes all over with a fork and bake in the oven for about 1 hour or until tender.
- Remove from the oven, leave until cool enough to handle, then cut each potato into eight wedges and put in a large bowl with the olive oil. Season generously. Mix well, making sure that each wedge is well coated with oil and seasoning.
- Stand the potato wedges on a large non-stick baking sheet and roast in the oven for 20-30 minutes or until really crispy and golden. Meanwhile, mix the soured cream in a serving bowl with the horseradish and snipped chives.
- Serve the wedges straight from the oven, with the soured cream for dipping.
- Prepare ahead: bake the potatoes and make and chill the dip the day before. Two hours before your party, prepare the potatoes from step 2 and put in the oven half an hour before your guests arrive.
- Stagger the cooking: roast in two batches - half before the party starts and half when these have been eaten.
Nutrition Facts : Calories 257 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.44 milligram of sodium
CRISPY POTATO SKINS
The creamy topping on these is so delicious. They're perfect for snacking on while watching football games.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Scrub and pierce potatoes. Bake at 400° for 45-50 minutes or until tender. When cool enough to handle, cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 in. on the potato skins., Place potato skins on a baking sheet. Brush butter over shells; top with picante sauce, cheese and bacon bits., Bake potatoes, skin side down, at 450° for 12-15 minutes or until cheese is melted and skins are crisp. Sprinkle with tomato and onion. In a small bowl, combine topping ingredients. Serve with potato skins.
Nutrition Facts :
CRISPY POTATO SKINS
Crispy potato skins... Simply scrumptious and so quick and simple to make. Cook on BBQ!
Provided by Cara
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h10m
Yield 6
Number Of Ingredients 6
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. Remove from the oven and let cool.
- Preheat an outdoor grill for medium-high heat and generously oil the grate.
- 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.
- Drizzle skins with oil and season with salt and pepper. Sprinkle with bacon, provolone cheese, and green onions.
- Cook on the preheated grill with the lid closed until skins are crispy and cheese is melted, 4 to 5 minutes.
Nutrition Facts : Calories 552.3 calories, Carbohydrate 67.9 g, Cholesterol 48.2 mg, Fat 20.9 g, Fiber 4.9 g, Protein 24.7 g, SaturatedFat 8.3 g, Sodium 904.9 mg, Sugar 2.5 g
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- Preheat the oven to 350°. In a large saucepan over moderately high heat, heat the oil to 360°. Fry the potato skins in batches, stirring occasionally, until browned and crisp, 2 to 3 minutes per batch. Using a slotted spoon, transfer each batch of potato strips to paper towels to drain, then sprinkle with salt immediately.
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