Savory Potato Skins Recipes

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SKIN-ON SAVORY MASHED POTATOES



Skin-on Savory Mashed Potatoes image

This is a version of Mashed Potatoes that my husband actually likes. You can use any type of potatoes and change the amounts of butter, sour cream, and milk to your taste. I like it with russets myself.

Provided by Moonharehayashi

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Yield 8

Number Of Ingredients 7

2 pounds unpeeled potatoes, cubed
½ cup butter
¼ cup milk
2 tablespoons sour cream
2 teaspoons chopped garlic
2 teaspoons dried basil
salt and pepper to taste

Steps:

  • Bring a pot of lightly salted water to a boil. Add potatoes, and cook until tender, about 15 minutes.
  • Drain potatoes, and transfer to a bowl. Add butter, and mash with a potato masher or electric mixer until potatoes are starting to become smooth. Add milk and sour cream, and mix to your desired texture. Careful not to over mix the potatoes once they are creamy. Season with garlic, basil, salt and pepper.

Nutrition Facts : Calories 202.5 calories, Carbohydrate 20.8 g, Cholesterol 32.7 mg, Fat 12.5 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 7.9 g, Sodium 142.2 mg, Sugar 1.3 g

SAVORY POTATO SKINS



Savory Potato Skins image

For a simple hot snack that really hits the spot on a cool fall evening, put together a plate of these crisp potato skins. -Andrea Holcomb, Torrington, Connecticut

Provided by Taste of Home

Categories     Appetizers

Time 1h20m

Yield 32 appetizers.

Number Of Ingredients 6

4 large baking potatoes (about 12 ounces each)
3 tablespoons butter, melted
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon paprika
Optional: Sour cream and chives

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.

Nutrition Facts : Calories 56 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 168mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.

SAVORY POTATO SKINS



Savory Potato Skins image

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

Provided by looneytunesfan

Categories     Potato

Time 20m

Yield 16 serving(s)

Number Of Ingredients 7

4 large baking potatoes, baked
3 tablespoons butter or 3 tablespoons margarine, melted
1 -2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon paprika
sour cream (optional)
chives (optional)

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.

Nutrition Facts : Calories 52.6, Fat 2.2, SaturatedFat 1.4, Cholesterol 5.7, Sodium 162.3, Carbohydrate 7.7, Fiber 0.7, Sugar 0.4, Protein 0.8

SAVORY POTATO SKINS WORTH WAITING FOR



Savory Potato Skins Worth Waiting For image

These potato skins are different from the usual potato skins you get in a restaurant - no tomato sauce or cheese. My DH asked for more of these, and he doesn't even like potatoes! If you bake the potatoes in the microwave, you might try crisping up the skins by rubbing them with butter and salt, and putting them, empty, in the oven for a few minutes or briefly frying them. Cook time is marinating time, and it is assumed that most of the prep work is done sometime during that time.

Provided by Chef Patience

Categories     Lunch/Snacks

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 10

4 baby red potatoes
1 tablespoon ground coriander
2 hard-boiled eggs, peeled
1 large boneless chicken breast
1 cup white wine
1 tablespoon powdered milk, do not rehydrate
3/4 large red onion, diced
1 tablespoon ground coriander, for dusting
salt and pepper
1 tablespoon oil, for frying

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

Nutrition Facts : Calories 340.6, Fat 10.6, SaturatedFat 2.6, Cholesterol 131.1, Sodium 76.2, Carbohydrate 36.6, Fiber 5.3, Sugar 4.1, Protein 15.3

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