Mini Gourmet Potato Skins Recipes

FRISCO GOURMET POTATO SKINS

Frisco Gourmet Potato Skins image

Provided by Food Network Kitchen

Time 1h40m

Number Of Ingredients 0

Ingredients

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.)

RESTAURANT-STYLE POTATO SKINS

Restaurant-Style Potato Skins image

A wonderful appetizer for you and your family to enjoy.

Provided by Misty

Categories Appetizers and Snacks Cheese

Time 37m

Yield 6

Number Of Ingredients 5

Ingredients

6 potatoes
1 cup vegetable oil
8 ounces shredded Cheddar cheese
⅛ cup bacon bits
1 (16 ounce) container sour cream

Steps:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking pan.
Pierce potatoes with a fork. Microwave the potatoes on high until they are soft; approximately 10 to 12 minutes.
Cut the potatoes in half vertically. Scoop the inside out of the potatoes, until 1/4 inch of the potato shell remains.
Heat oil to 365 degrees F (180 degrees C) in a deep fryer or a deep saucepan. Place the potatoes in hot oil, fry for 5 minutes. Drain potatoes on paper towels.
Fill the potato shells with cheese and bacon bits. Arrange them in the prepared baking pan.
Bake for 7 minutes, or until the cheese is melted. Serve hot with sour cream.

Nutrition Facts : Calories 519.2 calories, Carbohydrate 40.9 g, Cholesterol 74.7 mg, Fat 32.8 g, Fiber 4.7 g, Protein 17.1 g, SaturatedFat 18.5 g, Sodium 361 mg, Sugar 2 g

GOURMET POTATO SKINS

Gourmet Potato Skins image

Make and share this Gourmet Potato Skins recipe from Food.com.

Provided by CountryLady

Categories Lunch/Snacks

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

6 russet potatoes
kosher salt
2 tablespoons butter, melted
7 ounces gruyere cheese, grated
3 1/2 ounces ham, chopped (or crumbled bacon)
1/2 large red pepper, diced
4 green onions, thinly sliced

Steps:

Rinse potatoes, prick all over with a fork and place on a bed of salt in a baking dish; bake in a preheated 400F oven for an hour or until just tender, turning once.
After the potatoes have cooled slightly, cut in half lengthwise and, using a small spoon, scoop out the flesh, leaving about 1/4 inch of potato lining each half; brush the potato halves inside & out with butter and place on a baking sheet.
Sprinkle with half the cheese, fill the potatoes with ham (or bacon), red pepper & green onions; season with salt & freshly ground pepper and top with remaining cheese.
Bake for 15 minutes or until hot & bubbling.

VEGETARIAN CLASSIC POTATO SKINS

Vegetarian Classic Potato Skins image

For me, this is a make-ahead recipe so the taters can cook while I'm working and I can freeze the finished product so I can easily nuke or toast them for a fast meal in the future. But these are also so delicious fresh out of the oven, I can never resist not eating at least one! :) Please note that these measurements are approximate. Sometimes I can make more than 8 potatoes but only about 4 large ones, or 6-8 little ones, will fit in my convection oven-- this recipe is to give you more of an idea of what to buy and how to make them rather than be exact.

Provided by the80srule

Categories < 4 Hours

Time 1h55m

Yield 8 taters, 8 serving(s)

Number Of Ingredients 5

Ingredients

8 small potatoes (or 4-6 large potatoes)
1 cup broccoli floret, finely chopped (they sell frozen chopped broccoli in bricks at the store)
1 cup cheddar cheese, shredded
1 cup monterey jack cheese, shredded
salt and pepper, to taste

Steps:

Scrub the potatoes, and bake them at 375 for about 1 hour-90 minutes. Lower the oven temp to 350 when they're done.
Let the taters cool for about 10-15 minutes, until they are cool enough to handle.
Slice the taters in half and scoop the "meat" out. Put the meat aside to use for mish mash, home fries, potato farls, or another potato dish you'd like to make.
Fill the hollowed tater halves with broccoli and cheeses.
Put the filled taters back in the oven, preferably on some foil or a foiled baking sheet in case there's cheese run-off.
Bake for 15-20 minutes or until the cheese is browned. Salt and pepper to taste, and if you like, serve with some sour cream.
Variation tip: replace the broccoli with some black or pinto beans to make tex-mex potato skins!

Nutrition Facts : Calories 243, Fat 9.1, SaturatedFat 5.7, Cholesterol 27.4, Sodium 176, Carbohydrate 30.4, Fiber 3.7, Sugar 1.5, Protein 10.7

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