SWEET POTATO SKINS
We love the combo of sweet potato and spicy salsa verde in this healthy version of an appetizer classic. Mash up the leftover scooped-out sweet potatoes and add them to a cheese quesadilla or regular twice-baked potatoes for a marbled effect.
Provided by Food Network Kitchen
Categories appetizer
Time 3h
Yield 8 servings (3 pieces per person)
Number Of Ingredients 8
Steps:
- Position an oven rack in the top of the oven, and preheat to 350 degrees F. Put the sweet potatoes on a rimmed baking sheet, and bake until fork-tender, 40 to 50 minutes. Let cool completely. (The potatoes can be baked, cooled and refrigerated a day ahead.) Split each in half lengthwise, and scoop out most of the flesh, leaving about a 1/4-inch border all around. (Save the scooped-out flesh for making mashed sweet potatoes later.)
- Preheat the oven to 400 degrees F. Put a rack on a rimmed baking sheet. Arrange the potato skins skin-side up on the rack, and brush with 2 tablespoons of the oil. Bake until the skins are slightly browned, 20 to 30 minutes. Let cool completely, then cut each in half crosswise.
- Arrange the pieces skin-side down on the rack, and sprinkle each with mozzarella, Parmesan and scallions. Bake until the mozzarella melts, 8 to 10 minutes. Remove the potato skins from the oven, and drizzle with the remaining tablespoon of oil. Top each with some salsa verde and avocado. Sprinkle with crushed chips.
SALSA POTATO SKINS
Another variation for potato skin lovers! We recommend trying it as written before giving into the temptation to change it around...You wont be disappointed! I like serving this side dish with meatloaf and a tossed salad!
Provided by CookinwithGas
Categories Lunch/Snacks
Time 35m
Yield 16 potato skins, 4 serving(s)
Number Of Ingredients 6
Steps:
- Pierce the potatoes; zap them in your microwave on high for 10-15 min turning every 5 min (time may vary, more or less, based on your microwave's wattage).
- Cool, then cut in half cross-wise and then cut each half, in half again in the other direction.
- Scoop out the pulp, leaving a ¼ inch shell; save the pulp to use another time in another recipe.
- Preheat the your oven to 500°F; Place the potatoes, skin side down, on a foil-lined baking sheet.
- Brush the potato skins, inside and out with the melted butter; Bake skins until crisp and browned (approx. 12 min).
- Preheat your broiler; combine the salsa and the green onions and set aside.
- Sprinkle the potato skins with the cheeses and broil until bubbly, approximately 2 minute.
- Place the skins on a serving platter and spread the salsa mixture evenly amongst the skins.
- Serve immediately, perhaps with a dollop of sour cream on top?
Nutrition Facts : Calories 545.6, Fat 21.9, SaturatedFat 13.7, Cholesterol 58.9, Sodium 740.6, Carbohydrate 70.3, Fiber 9.5, Sugar 5.6, Protein 20.1
SALSA POTATOES
Spice up the humble tattie
Provided by Silvana Franco
Categories Buffet, Side dish, Vegetable
Time 20m
Number Of Ingredients 6
Steps:
- Boil the small new potatoes for 15-20 minutes. Meanwhile, put a small handful each of fresh mint and parsley in a food processor with a small roughly chopped garlic clove and salad onions. Whizz together until finely chopped then add the olive oil and water and whizz again, adding salt and freshly ground black pepper, Drain the potatoes and toss with the herb salad.
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
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