Mashed Potato Skins Recipes

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MASHED POTATO SKINS



Mashed Potato Skins image

These potatoes taste like skins with the works and sour cream but they are boiled, not fried. The bacon is baked on a slotted broiler pan so the fat falls away. The sour cream is replaced with buttermilk, which is tangy but made from skimmed milk. I use whole milk Cheddar but it is super sharp so a little goes a long way!

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 6

6 slices bacon
2 pounds small Yukon gold potatoes, halved
1 cup buttermilk
Salt and freshly ground black pepper
1/4 cup fresh chives, chopped
1/2 cup extra-sharp cheddar cheese, yellow or white

Steps:

  • Preheat the oven to 350 degrees F.
  • Arrange the bacon on a sheet pan and bake for 12 to15 minutes until crisp. Cool and chop.
  • Put potatoes in a medium sauce pot and cover with cold water. Bring the water to a boil and season with salt. Cook until tender, about 15 minutes. Drain and mash potatoes with buttermilk and season with salt and pepper. Stir in the chives, Cheddar and fold in bacon.

SKIN-ON SAVORY MASHED POTATOES



Skin-on Savory Mashed Potatoes image

This is a version of Mashed Potatoes that my husband actually likes. You can use any type of potatoes and change the amounts of butter, sour cream, and milk to your taste. I like it with russets myself.

Provided by Moonharehayashi

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Yield 8

Number Of Ingredients 7

2 pounds unpeeled potatoes, cubed
½ cup butter
¼ cup milk
2 tablespoons sour cream
2 teaspoons chopped garlic
2 teaspoons dried basil
salt and pepper to taste

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.

Nutrition Facts : Calories 202.5 calories, Carbohydrate 20.8 g, Cholesterol 32.7 mg, Fat 12.5 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 7.9 g, Sodium 142.2 mg, Sugar 1.3 g

MASHED POTATO SKINS



Mashed Potato Skins image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 7

6 slices turkey bacon
2 pounds small Yukon gold potatoes, halved
Salt
1 cup buttermilk, eyeball it
Freshly ground black pepper
1/4 cup chopped fresh chives, a handful
1/2 cup shredded extra-sharp Cheddar cheese, yellow or white, 2 handfuls

Steps:

  • Preheat the oven to 350 degrees.
  • Arrange the turkey bacon on a sheet pan and bake for 12 to 15 minutes, until crisp. Cool and chop.
  • Put the potatoes in a medium sauce pot and cover with cold water. Bring the water to a boil and season with salt. Cook until tender, about 15 minutes. Drain and mash potatoes with buttermilk and season with salt and pepper. Stir in the chives and cheddar and fold in the bacon.
  • Rachael cuts calories here by using turkey bacon, and buttermilk instead of sour cream. As she says, "If you eat well, you can eat more!"

HOMEMADE POTATO SKINS



Homemade Potato Skins image

Homemade potato skins are great while watching football or serving at a casual party. There is absolutely no need to deep fry them. As long as the skins are cooked at a high heat, they will be perfectly crispy! After eating these my boyfriend proclaimed, "no need to spend ten bucks at a restaurant anymore!"

Provided by Brooke

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h50m

Yield 6

Number Of Ingredients 9

6 small russet potatoes, scrubbed
1 tablespoon olive oil, or as needed
1 tablespoon canola oil, or as needed
salt to taste
6 slices center-cut bacon
ground black pepper to taste
½ cup shredded Cheddar cheese, or to taste
¼ cup sour cream, or to taste
2 medium green onions, thinly sliced

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.

Nutrition Facts : Calories 289.4 calories, Carbohydrate 30.8 g, Cholesterol 26.4 mg, Fat 14.4 g, Fiber 3.9 g, Protein 10.1 g, SaturatedFat 5.5 g, Sodium 299.3 mg, Sugar 1.5 g

CHUNKY, SKIN-ON MASHED POTATOES RECIPE BY TASTY



Chunky, Skin-On Mashed Potatoes Recipe by Tasty image

Here's what you need: red bliss potato, cold water, kosher salt, unsalted butter, heavy cream, garlic, sour cream, freshly ground black pepper, green onion

Provided by Pierce Abernathy

Categories     Sides

Yield 10 servings

Number Of Ingredients 9

5 lb red bliss potato, skin on, quartered
cold water
1 tablespoon kosher salt, plus more to taste
½ cup unsalted butter, 1 stick, cubed
½ cup heavy cream
1 small clove garlic, minced
½ cup sour cream
freshly ground black pepper, to taste
1 tablespoon green onion, chopped, for garnish

Steps:

  • Add the potatoes to a large pot and cover with cold water. Add the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes longer. Drain and return to the pot. Set aside.
  • In a small pot over medium heat, bring the butter, cream, and garlic to a simmer. Once simmering, remove from the heat.
  • Pour the cream mixture over the potatoes. Add the sour cream, then mash with a hand masher until the potatoes are creamy, but still very chunky. Season to taste with salt and pepper.
  • Garnish with green onions, if desired.
  • Note: Any small waxy potato would work well in this recipe - such as Yukon Golds or new potatoes.
  • Enjoy!

Nutrition Facts : Calories 337 calories, Carbohydrate 45 grams, Fat 16 grams, Fiber 4 grams, Protein 5 grams, Sugar 2 grams

MASHED POTATO SKINS



Mashed Potato Skins image

Very tasty...and easy too! These taste like fried potato skins, but they are boiled instead. Buttermilk replaces the sour cream so they are more healthy than the regular ones. This is from Rachel Ray. Hope you enjoy!

Provided by Scoutie

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

6 slices bacon
2 lbs small yukon gold potatoes, halved
1 cup buttermilk
salt & freshly ground black pepper
1/4 cup fresh chives, chopped
1/2 cup extra-sharp cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F.
  • Arrange the bacon on a sheet pan and bake for 12 to15 minutes until crisp. Cool and chop.
  • Put potatoes in a medium sauce pot and cover with cold water. Bring the water to a boil and season with salt. Cook until tender, about 15 minutes.
  • Drain and mash potatoes with buttermilk and season with salt and pepper.
  • Stir in the chives, Cheddar cheese and fold in bacon.

Nutrition Facts : Calories 296.7, Fat 14.4, SaturatedFat 6, Cholesterol 28.6, Sodium 306.1, Carbohydrate 32.8, Fiber 2.8, Sugar 3.4, Protein 9.6

BAKED POTATO SKINS



Baked Potato Skins image

Now this restaurant favorite can be prepared at home. Be sure to make enough because they will quickly disappear. You can use the leftover potato pulp to make a batch of mashed potatoes.-Terry Hill, Hairy Hill, Alberta

Provided by Taste of Home

Categories     Appetizers

Time 1h20m

Yield 6-10 servings.

Number Of Ingredients 10

8 large baking potatoes
1/2 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 cup finely chopped green onions
1/2 cup crumbled cooked bacon
1/2 cup chopped cooked shrimp or fully cooked ham, optional
1/2 cup chopped green peppers
1 cup shredded cheddar cheese
1 cup sour cream

Steps:

  • Bake potatoes at 400° for 1 hour or until tender. Cool slightly; cut in half lengthwise and scoop out pulp, leaving 1/4 in. shell. (Save removed potato pulp for another use.) , Cut skins into strips or halves; brush skin sides with butter and place on a baking sheet. Sprinkle pulp sides with salt and paprika; top each with the green onions, bacon, ham or shrimp, chopped peppers and cheese. , Bake at 450° for 10-15 minutes or until cheese is melted and skins are crisp. Serve with sour cream.

Nutrition Facts : Calories 432 calories, Fat 18g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 499mg sodium, Carbohydrate 55g carbohydrate (6g sugars, Fiber 5g fiber), Protein 13g protein.

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