Savory Potato Skins Worth Waiting For Recipes

SAVORY POTATO SKINS

Steps:

• Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Place on a greased baking sheet; bake until tender, 1-1-1/4 hours. Cool slightly., Cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells (save pulp for another use)., Cut each half shell lengthwise into quarters; return to baking sheet. Brush insides with butter. Mix seasonings; sprinkle over butter., Broil 4-5 in. from heat until golden brown, 5-8 minutes. If desired, mix sour cream and chives and serve with potato skins.

VEGETARIAN SOUTHWESTERN POTATO SKINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Prick potatoes a few times with a fork. Rub potatoes with 1 teaspoon oil and set directly on the oven rack. Bake for 1 hour. Transfer to a cutting board and let cool until easily handled. Keep the oven on.
• Cut the potatoes lengthwise and scoop out flesh to within 1/4 inch of skin. Brush remaining oil over the skins and sprinkle with salt. Place them on a baking sheet skin-side down and bake for 5 minutes.
• Meanwhile, combine black beans, corn, picante sauce, jalapeno, onion, lime juice, and cumin in a bowl. Stir until evenly combined.
• Divide filling between the potatoes and top with Cheddar cheese. Bake until cheese has melted, about 5 minutes.

SAVORY POTATO SKINS WORTH WAITING FOR

Steps:

• Marinate chicken in wine for 2 hours minimum
• Bake potatoes
• Fry chicken in a little oil in a frying pan
• Add marinade to the chicken in the pan and cook it down to make a kind of glaze on the chicken
• Cut potatoes in half
• Scoop out the insides, leaving ¼ in shell
• Reserve the insides of the potato for another use
• Place chicken, eggs, onion, coriander, dehydrated milk, salt and pepper in a food processor and pulse until the ingredients are ground finely
• Scrape down the sides of the bowl a couple of times so that everything gets ground evenly
• Adjust seasoning at this time
• Scoop chicken mixture into potato skins and dust with remaining coriander
• Serve warm or cold

SAVORY POTATO SKINS

Steps:

• Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. thick shell. (Save pulp for another use.)
• Cut shells lengthwise into quarters and place on greased baking sheet.
• Brush insides with butter.
• Combine salt, garlic powder and paprika; sprinkle over the skins.
• Broil until golden brown, 5-8 minutes.
• If desired, combine sour cream and chives and serve with potato.

SERIOUS POTATO SKINS

Steps:

• Preheat the oven to 400 degrees. Rub the potatoes lightly with olive oil and bake them on a foil-lined baking sheet until their skins are crisp and a fork easily slides into their flesh, about 1 hour. Transfer the potatoes to a wire rack and let cool for 10 minutes.
• While the potatoes are cooking, assemble the toppings. Cook the bacon in a large skillet over medium heat until crisp, then transfer to a small bowl. Reserve the bacon fat. Grate the cheese into a small bowl; you should have about 2 cups. Trim and thinly slice the scallions. (Feeling frisky? Caramelize some onions. Shred some ham or grate some Gruyère.)
• Using an oven mitt or a folded kitchen towel to handle the hot potatoes, cut each into quarters lengthwise to create four wedges. Using a small spoon, scoop the flesh from each wedge, leaving 1/4 inch or more of the flesh. (Save the scooped potatoes for another use, like potato pancakes or soup.)
• Set the oven to broil. Return the wedges to the foil-lined baking sheet. Paint a bit of bacon fat on each, then top with cheese and bacon. Place under the broiler until the cheese is bubbling. Place the skins on a serving plate. Season with salt and pepper. Spoon a teaspoon or so of sour cream on each and scatter the scallions over the plate. Serve with hot sauce.

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.