Loaded Red Potato Skins Recipes

LOADED POTATO SKINS

Steps:

• Preheat oven to 475°F.
• Cut potatoes in half lengthwise, scoop out flesh (discard or save for another use) leave a ¼ inch shell.
• Place on a greased or lined baking sheet.
• Mix together the oil, salt, pepper and paprika and brush all over the skins.
• Bake in the oven for 7-8 minutes skin side up.
• Turn over and bake again for 7-8 minutes.
• In the meantime mix together: cheddar cheese, red pepper, and chives.
• Mix together in another bowl the garlic, mustard, hot sauce, sour cream and the egg, and then combine with the mix above.
• Divide this mixture into the skins, sprinkle with bacon, return to the oven and bake for about 4-5 minutes.
• Very nice served with more sour cream and green onions.

LOADED BAKED POTATO SKINS

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.
• 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. Place skins back onto the baking sheet.
• Combine olive oil, Parmesan cheese, salt, garlic powder, paprika, and pepper in a small bowl; brush over both sides of skins.
• Return to the oven and bake until very crisp, about 10 minutes, turning skins halfway though.
• Sprinkle skins with Cheddar cheese and bacon. Return to the oven and bake until cheese is melted, about 2 more minutes.
• Serve topped with sour cream and green onions.

LOADED RED POTATO CASSEROLE

Steps:

• Preheat oven to 350°. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; return to pot., Mash potatoes, gradually adding milk, butter, pepper and salt. Spread into a greased 3-quart baking dish; sprinkle with 1 cup cheese and bacon. Dollop with sour cream; sprinkle with chives and remaining cheese., Bake, uncovered, until heated through and cheese is melted, 20-25 minutes.

LOADED RED POTATO SKINS

Steps:

• Preheat oven to 400 degrees.
• Place potatoes on a large baking sheet and bake for 35-40 minutes or until tender; cool to touch.
• Cut each potato in half, then cut a thin slice from the bottom of each potato.
• With a small spoon or a melon ball scooper, scoop out potato pulp, leaving about a 1/4 inch shell.
• Set shells aside and reserve pulp.
• In a medium bowl, lightly mash the pulp; stir in remaining ingredients.
• Spoon the filling into the shells.
• Place back onto baking sheet and broil for 3 minutes or until golden and heated through.

LOADED POTATO SKINS

Steps:

• Preheat the oven to 400 degrees F.
• Prick the potatoes all over with a fork, then place them directly on the middle oven rack and bake until soft when squeezed lightly and the skin is crisp, about 1 hour. Remove and let cool to handle, 15 minutes. (Leave the oven on.)
• Meanwhile, heat a large, dry skillet over medium-high heat. Lay the chicken skin flat on a work surface and sprinkle with salt and pepper on both sides. Place the skin flesh-side down in the skillet and fry like bacon, placing a heatproof plate or bowl on top for even cooking and extra crispness, until golden brown, about 5 minutes per side. Remove to paper towels reserving the chicken fat (schmaltz). Break the skin into pieces when cool enough to handle.
• Slice the potatoes in half. Scoop out the middles (save for another use such as pancakes, soup or mashed potatoes). Lay cut-side up on a baking sheet. Brush with the schmaltz and sprinkle with more salt and pepper. Bake until lightly brown, about 10 minutes.
• Turn the oven to broil. Combine both cheeses, the olives and scallion whites in a small bowl. Divide into the scooped potatoes and broil until the cheese is bubbly, 2 to 3 minutes. Garnish with the chicken skin, scallion greens, sour cream and a dash of sriracha.

FULLY LOADED POTATO SKINS

Steps:

• Preheat the oven to 415 degrees F (200c/gas mark 6).
• The day (or up to 2 days) before you load them, prick all 10 potatoes, then bake the potatoes until the skins are crisp and the insides floury, about 1 to 1 1/2 hours. As soon as you can bear to tackle the hot potatoes, cut them in half lengthwise and scoop the insides into a bowl. Put the husk-like skins of the potatoes on a tray and, when cool, cover until you are ready to fill them. Let the potato cool in the bowl, and then cover until needed.
• When you are ready to fill the potatoes, preheat the oven to 415 degrees F (200c/ gas mark 6). Add 7 ounces (200g) of grated Cheddar to the cold potato along with the sour cream. Finely chop the spring onion and add to the potato, with the salt, pepper and Worcestershire sauce. Spoon the potato filling into the potato skins, and lay each half on a baking tray so they fit snugly together. Sprinkle with the remaining cheese, giving each potato skin a light covering, and cook until golden, about 20 to 30 minutes. In a large saute pan, over medium heat, add enough oil to coat the bottom of the pan. Fry the bacon rashers in the oil, or grill them, until crispy. Remove them to a paper towel lined plate and then crumble. Sprinkle each potato skin with the bacon to make them fully loaded. Transfer the potato skins to a serving platter and serve.