PIZZERIA UNO POTATO SKINS PIZZA
Using a Boboli prepared crust, prepared potatoes from the refrigerator section of the market, and shredded cheese, this dish is a fast and easy quick dinner. Serve with a tossed salad and dinner is ready.
Provided by AnnieBananie
Categories Appetizers
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oven to 350 degrees F. Place mashed potatoes to a thickness of about 1/2 inch on top of pizza crust. Bake until potatoes are warm (about 160 degrees F). Top with a heavy layer of shredded Cheddar cheese and sprinkle bacon bits on the top of cheese. Place back into oven and heat until cheese is melted. Serve with sour cream and chives.
Nutrition Facts : Calories 0 calories, Fat 0 g, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 1 Serving (0g), Sodium 0 mg, Sugar 0 g, TransFat 0 g
PIZZERIA UNO'S PIZZA SKINS RECIPE - (4/5)
Provided by Rindarose166
Number Of Ingredients 4
Steps:
- 1 Heat oven to 350 degrees F. 2 Place mashed potatoes to a thickness of about 1/2 inch on top of pizza crust. 3 Bake until potatoes are warm (about 160 degrees F). 4 Top with a heavy layer of shredded Cheddar cheese and sprinkle bacon bits on the top of cheese. Place back into oven and heat until cheese is melted. 5 Serve with sour cream and chives.
PIZZERIA UNO'S PIZZA SKINS
Warm cheesy mashed potatoes on top of a deep dish pizza crust. Yummy appetizer. Loved this in the restaurant. Have not tried this recipe yet. Found it on www.recipegoldmine.com Measurements were not on the original, so I just made them up. When I try the recipe, I will come back and edit the amounts It seems so easy, I can't wait to try it (although its not on my diet).
Provided by Knothead
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 350 degrees F.
- Place mashed potatoes to a thickness of about 1/2 inch on top of pizza crust.
- Bake until potatoes are warm (about 160 degrees F).
- Top with a heavy layer of shredded Cheddar cheese and sprinkle bacon bits on the top of cheese. Place back into oven and heat until cheese is melted.
- Serve with sour cream and chives.
Nutrition Facts : Calories 81.4, Fat 4.4, SaturatedFat 2.4, Cholesterol 13.5, Sodium 225.8, Carbohydrate 6.3, Fiber 0.5, Sugar 0.6, Protein 4
HOMEMADE POTATO SKINS
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
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
PIZZA CUPCAKES
They're portable, sort of like a mini pizza, except shaped like a cupcake. They're a great savory snack and a great addition to a game day buffet. Feel free to customize to your family's tastes with additions like ham, sausage, bell peppers, salami, mushrooms, olives, jalapenos, etc. I recommend not omitting the tomato, that really adds something special.
Provided by lutzflcat
Categories Holidays and Events Recipes Recipes for the Super Bowl® Big Game Appetizer Recipes
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray 8 cups of a muffin tin with cooking spray.
- Finely chop cherry tomatoes and drain any liquid. Set aside.
- Unroll pizza crust on a floured work surface and roll out thinly into a large rectangle. Using a 4-inch round cookie or biscuit cutter, cut 8 circles in the dough. Place dough circles in the prepared muffin cups, pressing dough into the bottom and up the sides of each cup.
- Drop 1 teaspoon mozzarella into each cup. Top with 1 tablespoon of pizza sauce. Add chopped tomatoes and red onions. Add 1 tablespoon of mozzarella to each cup, and top with pepperoni. Sprinkle each cup with Italian seasoning, red pepper flakes, and garlic salt to taste.
- Bake in the preheated oven until cheese is bubbling and melted, 14 to 15 minutes. Remove from the oven and let cool in the tin for about 5 minutes. Remove from the tin and serve hot.
Nutrition Facts : Calories 148.5 calories, Carbohydrate 21.3 g, Cholesterol 8.1 mg, Fat 3.8 g, Fiber 1 g, Protein 6.6 g, SaturatedFat 1.3 g, Sodium 434.6 mg, Sugar 2.8 g
PIONONOS
One of the first memories I have of my mother cooking is her preparing piononos, a snack she'd make when she was feeling creative. Now, my mom wasn't the kind of Puerto Rican mother who spent all day in the kitchen or passed down the recipes she learned from her abuela. She was a nurse and barely had time to cook. But when she did, her natural Puerto Rican superpowers kicked in, and bam! We'd have piononos. This classic Puerto Rican snack is made with ripe plantains fried and topped with picadillo (sweet-and-savory beef). It's very popular at weddings or family events as a bite-size appetizer.
Provided by Food Network
Categories appetizer
Time 45m
Yield 5 to 6 servings
Number Of Ingredients 14
Steps:
- For the picadillo: Heat the oil in a large skillet over medium heat. Add the onions and garlic and cook, stirring frequently with a wooden spoon, until the onions are translucent, 1 to 2 minutes. Add the ground beef and break up the meat with a wooden spoon. Stir in the tomato paste, adobo, sazón and tomato sauce until combined. Season with salt and pepper and cook, continuing to break up the meat until it is browned, 7 to 8 minutes.
- Finally, add the cilantro and adjust the seasoning if necessary. Transfer to a large bowl and set aside.
- For the plantains: Pour 1 inch of oil into a large saute pan or deep large skillet and place over medium-high heat. Line a plate with paper towels.
- Using a sharp knife, trim off both ends of a plantain. Slit a thin line down the plantain, cutting just through the skin, and peel back the skin to remove it. Repeat with the remaining plantains. Slice each plantain lengthwise into 5 to 6 strips.
- Fry the plantains 2 or 3 strips at a time until golden brown on both sides, about 5 minutes.
- Transfer to the paper towel-lined plate to drain. Repeat with the remaining strips.
- Preheat the oven to 400 degrees F. Grease the cups of a 12-cup muffin pan. Line the sides of the muffin cups with the longer plantain strips, then use trimmed pieces to cover the bottoms of the muffin cups.
- Spoon the picadillo into the plantain-lined muffin cups, filling each about three-quarters full. Top each with a spoonful of the beaten eggs to help them hold together.
- Bake until lightly browned, about 15 minutes. Use a knife to loosen the edges before removing the piononos from the muffin cups. Serve hot or warm.
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