Savorypotatoskins 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.

RESTAURANT-STYLE POTATO SKINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking pan.
• Pierce potatoes with a fork. Microwave the potatoes on high until they are soft; approximately 10 to 12 minutes.
• Cut the potatoes in half vertically. Scoop the inside out of the potatoes, until 1/4 inch of the potato shell remains.
• Heat oil to 365 degrees F (180 degrees C) in a deep fryer or a deep saucepan. Place the potatoes in hot oil, fry for 5 minutes. Drain potatoes on paper towels.
• Fill the potato shells with cheese and bacon bits. Arrange them in the prepared baking pan.
• Bake for 7 minutes, or until the cheese is melted. Serve hot with sour cream.

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.

SAVORY POTATO PANCAKES

Steps:

• 1.Prepare the sour cream topping by folding the onion powder, garlic powder, and Italian seasoning into the sour cream. Cover and refrigerate until use.
• 2.Dice the onion and chop the parsley.
• 3.Combine with the bread crumbs, eggs, salt, and pepper.
• 4.Peel the potatoes and shred.*
• 5.Squeeze out any excess moisture from the shredded potatoes.
• 6.Add potato shreds to the bread crumb mixture.
• 7.Working in batches of three or four, scoop out ¼ cup of the mixture and place it in a large, lightly oiled pan over medium heat.
• 8.Flatten to ¼-inch thick circle.
• 9.Fry for three to five minutes on each side or until golden brown.
• 10.As you finish each batch, transfer the pancakes to a cookie sheet lined with paper towels and place in oven turned to warm.
• 11.Serve each pancake with a small dollop of seasoned sour cream mixture.
• *Take care not to prepare the shredded potatoes first since they will turn brown before you can finish the rest of your mixture.

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.

SKIN-ON SAVORY MASHED POTATOES

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.

SAVORY POTATO PANCAKES

Steps:

• Mix all ingredients and drop by tablespoonsful onto well greased griddle or skillet.
• Bake about 3 minutes on each side, or until brown.
• Make them thin.
• We like to serve them with fried spring chicken or young squirrels.

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.

SAVORY POTATOES

Steps:

• Preheat oven to 375 degrees.
• Grease casserole with 2 tablespoons of butter. Place layer of potatoes in bottom of casserole. Add half the anchovies, onions, flour and 2 tablespoons butter with salt and pepper to taste. Add second layer of potatoes and remaining anchovies, onions, flour and butter, with salt and pepper to taste. Top with final layer of potatoes.
• Pour on cream to which has been added anchovy liquid, about 1 teaspoon or less. Add salt and pepper to taste.
• Bake, covered, for 1 hour.
• Uncover and continue to bake until brown on top, about 20 minutes.