Potato Skin Bagel Recipes

POTATO BAGELS WITH BUTTER-GLAZED ONIONS

Steps:

• Mash the potato. Bring 2 1/2 quarts water to a boil in a large pot. Add the potato and cook until tender, 20 to 25 minutes. Remove the potato, reserving the cooking water. When cool enough to handle, peel the potato and mash in a medium bowl until smooth, adding a few drops of the cooking water, if needed.
• Make the dough. Stir the olive oil and honey into the mashed potato. Mix the flour, 2 1/2 teaspoons salt and the yeast in the bowl of a stand mixer fitted with the paddle attachment.
• Add the potato mixture and 1 cup reserved cooking water to the mixer; beat on medium speed until stiff but malleable, 10 minutes. Beat in a few more tablespoons cooking water, if necessary. (Reserve the remaining cooking water.)
• Knead the dough. Turn the dough out onto a lightly floured surface. Knead by hand until the dough is smooth and bounces back when pressed, about 5 minutes.
• Let it rest. Drizzle a little olive oil into a large bowl. Add the dough and turn to coat it with oil. Cover the bowl with a damp dishcloth and set aside in a warm spot until the dough is doubled in size, 1 1/2 to 2 hours.
• Cook the onion. While the dough rises, melt the butter in a large skillet over low heat; add the onion and cook until transparent and soft but not browned, 20 to 30 minutes. Season with 1/2 teaspoon salt and set aside.
• Form the bagels. Punch down the dough. Form into a log, then cut into 12 equal pieces. Roll each piece into a tight ball and set on a parchment-lined baking sheet; cover with a damp cloth and let rise 30 minutes. Make a hole in the center of each ball with your thumbs. Stretch and turn the ring until the hole is about 2 inches wide. Return to the baking sheet, cover with a damp cloth and let rise 20 more minutes. Preheat the oven to 450 degrees F.
• Boil the bagels. Bring the remaining reserved potato cooking water to a boil. Carefully drop the bagels into the water, a few at a time, and cook 30 seconds. Flip the bagels with a slotted spoon and cook 30 more seconds. Set the bagels on a rack to drain, then return to the parchment-lined baking sheet.
• Bake the bagels. Transfer the baking sheet to the oven; bake until the bagels start to brown, about 10 minutes. Beat the egg with 1 tablespoon water; brush the mixture on the bagels and top with the sauteed onion. Continue baking until golden, 10 to 15 more minutes. Let cool 15 minutes before serving.

BAKED POTATO SKINS

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.

POTATO SKIN BAGEL.

Steps:

• Start 8 - 12 cups of water boiling make sure it is deep enough to allow you to make the bagels.
• Mix water, yeast and sugar - let it stand for five minutes so the yeast can grow.
• Dice bacon, the cheese and onions up finely.
• Mix flour, mashed potatoes, sour cream, green onions, bacon, cheese, egg and butter together.
• Add flour and yeast together and knead the dough until it is strong if the dough is to weak add more flour until it is dough like bread dough.
• Preheat oven to 400;
• Place the bagel into the boiling water and cook until it is done maybe 2 minutes.
• Spray a cooking sheet with cooking spray.
• Place the bagels onto the baking sheet and once you've got them all on the pan. Place them in the oven.
• Before you put them in the oven spray the tops of the bagel lightly with cooking spray to keep them from drying out and getting too tough.
• Bake 400 for 25 minutes ; my oven is a bit wimpy so it takes me 45 minutes at the same temperature to get the same results. But yours will probably cook accurately to the recipe than mine does.

POTATO BAGELS

Steps:

• Place the chopped potatoes in a large pot and cover with water. Bring to a simmer and cook until a fork pokes easily into the potatoes; begin checking for doneness at about 10 minutes. Drain, reserving 1 cup of the cooking water in a medium bowl. Rice the potatoes and set aside.
• Add 1/2 cup cool water to the bowl with the hot cooking water; the temperature of the water should even out to warm (105 to 110 degrees F). If it's too cold, microwave it a little; if it's too hot, let it sit for a few minutes to cool. Add the yeast and 1 teaspoon of the brown sugar, give it a little swirl and let it sit until foamy on top, about 5 minutes.
• In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour, salt and remaining 2 tablespoons brown sugar. Add the mashed potato, yeast mixture and 4 1/2 teaspoons of the barley malt and mix to form a stiff dough. Knead in the stand mixer until smooth and slightly sticky, adding additional flour if the dough is sticking to the bowl or too sticky to handle, about 5 minutes (or turn out onto a floured surface and knead by hand for 7 to 10 minutes). Transfer to a large oiled bowl, cover with plastic wrap and refrigerate overnight.
• When ready to bake, let the dough sit at room temperature for 1 hour.
• Turn the dough out onto a clean work surface and divide into 12 or 16 equal parts, depending on whether you want larger or smaller bagels. Stretch each part into a smooth ball, making sure to seal any dough seams well. Shape the bagels by sticking your thumb through the center of each ball and using your fingers to gently stretch a 2-inch hole. Cover the bagels with a towel and let rise for 15 minutes.
• Meanwhile, preheat the oven to 450 degrees F; line 2 baking sheets with parchment paper and grease them well with cooking spray.
• Bring a large pot of water to a boil; add the baking soda and remaining 3 teaspoons barley malt. Working with 3 or 4 bagels at a time so as not to crowd the pot, boil them for 1 minute on each side (use a timer for this). With a slotted spoon or spatula, lift them out of the water, allowing excess water to drip off, and then transfer them to the prepared baking sheets, spacing them about 2 inches apart. (If making 16 bagels, you will likely need to bake a third pan of bagels, which you can do after the first 2 pans come out of the oven.)
• With a serrated knife, make 3 cuts in a triangular shape on top of the bagels and dust them lightly with flour. Bake the bagels for 10 minutes, then switch racks, rotate the baking sheets 180 degrees and bake until golden brown, 5 to 8 more minutes. Let cool slightly.
• If not eating right away, cool the bagels fully, then transfer to plastic bags and freeze (slice them before freezing if you'd like, so you can put them directly from the freezer into the toaster). Reheat in the toaster.

HOMEMADE POTATO SKINS

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.

BAGEL EGG BOATS

Steps:

• Preheat a toaster oven to the bagel setting or an oven to 350 degrees F (175 degrees C). Line a small pan with foil.
• Split bagel and scoop out the soft interior of each half with a spoon. (Discard excess or reserve for another use.) Whisk together eggs, milk, salt, and pepper in a small bowl. Stir in bacon. Add cheese, followed by half the egg mixture, to each hollowed-out bagel half. Transfer to the prepared pan.
• Toast bagel until eggs are set, about 10 minutes. Sprinkle with chives and serve.

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 POTATO SKINS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Put the baking potatoes on a baking tray. Prick all over with a fork and rub with a little oil. Cook potatoes in oven for 1 hr until golden and cooked all the way through. Remove from oven. Allow potatoes to cool for 15 mins.
• While potatoes are cooking, heat 1 tsp oil in a medium frying pan and fry the bacon for 5-8 mins until crisp. Leave to cool, then transfer to a board and finely chop.
• Cut the slightly cooled potatoes in half and scoop the flesh from the skin into a large bowl, leaving a little around the edges. Put the skins back on the baking tray, scooped side up.
• Mash the potato flesh and soured cream together using a fork or masher. Stir in the cooled bacon, most of the spring onion or chives and half of the cheddar. Season to taste.
• Divide the potato mixture evenly between the cavities of the potato skins. Sprinkle the remaining cheddar over each filled potato half. Return the potatoes to the oven for 20 mins until golden and bubbling.
• Sprinkle over the remaining spring onion or chives and serve hot.