Stuffed Potato Skins Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STUFFED POTATO SKINS



Stuffed Potato Skins image

Crispy on the outside and filled with bacon and gooey cheese, these are the restaurant-style Stuffed Potato Skins you know and love!

Provided by Katie Berry

Categories     Appetizer

Time 1h45m

Number Of Ingredients 12

4 potatoes (large Russets)
2 tbsp sea salt (divided)
1/4 cup olive oil (divided)
2 tablespoon Parmesan cheese (grated)
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
4 slices bacon (cooked and crumbled)
1/2 cup cheddar cheese (finely shredded)
2 green onions (sliced (whites and greens separated))
sour cream (optional)
chives (minced (optional))

Steps:

  • Put the racks on the top and middle third of the oven. Put a cookie sheet on the bottom rack. Preheat the oven to 400°F / 200° C / gas mark 6.
  • Wash the potatoes. Dry very well with a towel. Using a fork, poke each potato 10 times.
  • In a bowl, combine 1 tbsp. olive oil and 1 tbsp. sea salt. Add the potatoes and mix so each potato is coated with oil and salt. Place the potatoes on the top rack over the cookie sheet and bake for 1 hour.
  • In a small bowl, combine the remaining oil, Parmesan cheese, salt, and spices. Set aside.
  • In a medium bowl, combine the chopped bacon, cheddar cheese, and minced white parts of the green onions.
  • Remove the cookie sheet from the oven. Set aside. Increase the oven temperature to 475°F / 245°C / gas mark 7.
  • When potatoes are cool enough to handle (about 15 minutes), carefully slice them lengthwise. Using a spoon, scoop the flesh out of each potato leaving a 1/4 edge on the bottom and sides. (Discard or use for another purpose.)
  • Brush the inside of the skins with the oil and spice mixture then turn them upside down and place them on the cookie sheet. Brush the outside of the skins and bake cut side down for 6 minutes. Turn cut-side up and bake an additional 6 minutes.
  • Remove the skins from the oven and stuff with the bacon-cheese mixture. Return them to the cookie sheet and bake for 3 to 4 minutes, until cheese is melted and begins to bubble.
  • Sprinkle with the minced green parts of the green onions. Top with sour cream and minced chives if desired.

Nutrition Facts : Calories 282 kcal, Carbohydrate 1 g, Protein 7 g, Fat 28 g, SaturatedFat 8 g, Cholesterol 31 mg, Sodium 3763 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 g

RE-STUFFED POTATO SKINS



Re-Stuffed Potato Skins image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 4h25m

Yield 20 skins

Number Of Ingredients 9

10 medium Idaho potatoes
8 cups vegetable oil
2 sticks butter, at room temperature
1 cup sour cream
1/4 cup fresh parsley leaves, minced
2 tablespoons Cajun spice
4 cups cooked and shredded pork butt
2 cups grated Cheddar
2 cups grated Parmesan

Steps:

  • Preheat the oven to 350 degrees F.
  • Bake the potatoes until cooked through, 50 to 60 minutes. Remove and allow to cool for a minimum of 2 hours.
  • Once cooled, split the potatoes lengthwise and scoop out a pocket, saving the scooped potatoes. Place the potato skins skin-side down on a baking sheet. Place the skins in the refrigerator for 30 minutes to rest.
  • Preheat the oven to 350 degrees F. Heat the oil in a deep fryer to 350 degrees F.
  • Fry the potatoes to a golden brown, in batches if necessary. This should take 3 to 4 minutes per batch. Once golden brown, remove and hold on the baking sheet for stuffing.
  • In a mixer, whip the reserved scooped potatoes on low until mixed. Add the butter, sour cream, parsley and Cajun spice. Mix until well blended, 2 to 3 minutes, then remove from the mixer.
  • Add the cheese and mix well with a spoon. Then "re-stuff" the skins with the pork and then top with the cheeses. Bake until the cheese is melted, 15 to 18 minutes.

STUFFED SWEET POTATO SKINS



Stuffed Sweet Potato Skins image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h

Yield 8 servings

Number Of Ingredients 12

4 medium sweet potatoes (about 8 ounces each)
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1 16.5-ounce can baked beans with bourbon and brown sugar (such as Bush's)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 scallions, sliced (dark green parts reserved for garnish)
1 jalapeño pepper, seeds and ribs removed, diced
1/2 cup sour cream
Juice of 2 limes
1 avocado, diced
1 10-ounce tube Mexican chorizo (or 4 links, casings removed)

Steps:

  • Preheat the oven to 350 degrees F. Put the sweet potatoes on a parchment-lined baking sheet and bake until soft when pierced with a fork, about 1 hour. Let cool for 15 minutes.
  • Slice the potatoes in half lengthwise and scoop out most of the flesh into a bowl. Brush the empty potato skins with the olive oil and season with salt and pepper. Return the skins to the baking sheet and bake until crispy, about 15 minutes.
  • Meanwhile, add the beans to the bowl with the sweet potato flesh; add the cumin, chili powder, scallions and jalapeño and mix. Season with salt and pepper.
  • Remove the potato skins from the oven and fill with the bean mixture. Fit a baking sheet with a wire rack. Transfer the filled potato skins to the rack and bake until warmed through and slightly browned on top, another 20 minutes.
  • Meanwhile, blend the sour cream, lime juice and avocado in a food processor until smooth. Season with salt and pepper. Set aside.
  • Heat a medium skillet over medium-high heat. Add the chorizo and cook, stirring to break up the meat, until browned and crispy, 8 to 10 minutes. Drain off the fat. Top the potato skins with the warm crispy chorizo, avocado-sour cream drizzle and sliced scallion greens.

SERIOUS POTATO SKINS



Serious Potato Skins image

There's no trick to these loaded potato skins, and making them is a breeze. Pile them high with toppings and broil until they look like something you may have eaten at an Irish bar in the bad part of town during college, the game playing on a big screen above the bathroom doors. That bar was pretty good, you know.

Provided by Sam Sifton

Categories     appetizer

Time 1h30m

Yield Serves 4

Number Of Ingredients 9

4 Idaho baking potatoes
Extra-virgin olive oil
8 ounces thick-cut bacon, diced
6 ounces cheddar cheese
1 bunch scallions
Kosher salt
freshly ground black pepper
1 cup sour cream
Hot sauce, to taste

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.

STUFFED POTATO SKINS



Stuffed Potato Skins image

Got these from Rachael Ray -- a nice twist on the traditional potato skins, would make a great appetizer!

Provided by iewe7726

Categories     Potato

Time 1h20m

Yield 20 skins

Number Of Ingredients 7

20 small new potatoes
1 tablespoon extra virgin olive oil
1 cup extra-sharp cheddar cheese, shredded
1 cup sour cream
1 1/2 teaspoons salt
1/2 teaspoon pepper
paprika, for garnish

Steps:

  • Preheat the oven to 400°F
  • Pierce the potatoes with a fork, arrange on a baking sheet in a single layer and brush with the olive oil. Roast, uncovered, until tender, 40 to 45 minutes. Let stand until cool enough to handle.
  • Halve the potatoes; using a melon baller or a teaspoon, scoop out most of the flesh into a bowl. Return the potato skins to the baking sheet. Coarsely mash the potato flesh in the bowl and stir in the cheese, sour cream, 1 teaspoon salt and the pepper. Sprinkle the insides of the skins with the remaining 1/2 teaspoon salt; stuff each with the potato-cheese mixture and sprinkle paprika on top (if using).
  • Bake the stuffed potato skins until golden-brown on top, about 15 to 20 minutes.

Nutrition Facts : Calories 185.7, Fat 5.3, SaturatedFat 2.9, Cholesterol 12.9, Sodium 234.8, Carbohydrate 30.1, Fiber 3.7, Sugar 1.8, Protein 5.3

STUFFED JACKET POTATOES



Stuffed jacket potatoes image

A simple baked potato recipe to get kids in the kitchen - this is easy to follow and great for teaching

Provided by Good Food team

Categories     Side dish, Snack

Time 1h35m

Number Of Ingredients 5

4 medium potatoes
100g strong cheddar, grated, plus extra for topping
100g sweetcorn
100g mixed pepper, diced
small handful fresh herbs, such as oregano, basil, coriander, dill or thyme

Steps:

  • Equipment you will need: medium mixing bowl, small mixing bowl, dessertspoon, fork, baking tray, grater, oven gloves.
  • Get an adult to heat the oven to 200C/180C fan/gas 6 and bake the potatoes for about 1 hr until cooked and the skins are crispy. Leave to cool completely. This can be done up to 2 days ahead.
  • To stuff the jacket potatoes, heat the oven to 200C/180C fan/gas 6. Ask an adult to cut the potatoes in half. Using a spoon, carefully scoop out the middle of the potato, leaving the skin unbroken (like a boat). Place the scooped potato into a mixing bowl.
  • Using the fork, mash the potato until there are no lumps. Add the cheese, sweetcorn and peppers and mix well. Gently pick the leaves from the herbs. You can rip the larger leaves into smaller pieces. Stir the herbs into the cheesy potato mixture.
  • Using the spoon, carefully scoop the mixture back into the potato boats. Make sure that you use all the mixture up. Sprinkle with a little extra grated cheese and place on a baking tray. Using oven gloves, place the tray in the oven and bake for 10-15 mins until golden.

Nutrition Facts : Calories 274 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium

STUFFED POTATO SKINS



Stuffed Potato Skins image

If you're in the mood for a baked potato or potato skins and can't decide, kill two birds with this one easy and delicious stone. Better than twice-baked! Top these stuffed potato skins with a dollop of sour cream.

Provided by Karen ~~.,.~~

Categories     Side Dish     Potato Side Dish Recipes

Time 1h15m

Yield 4

Number Of Ingredients 7

2 medium russet potatoes
½ medium sweet onion, roughly chopped
½ cup shredded sharp Cheddar cheese, divided
¼ cup sour cream
1 tablespoon minced garlic
salt and ground black pepper to taste
2 tablespoons seasoned bread crumbs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cut potatoes in half lengthwise and scoop out the middle of each, leaving enough to keep the skin intact and stable.
  • Put the raw potato flesh into a food processor along with onion, 1/4 cup of Cheddar cheese, sour cream, garlic, salt, and pepper. Blend ingredients together until it is the consistency of a very rough puree (be sure not to blend to a paste). Spoon mixture back into potato shells; top with the remaining Cheddar and sprinkle with bread crumbs.
  • Bake in the preheated oven until tender, about 1 hour.

Nutrition Facts : Calories 203.3 calories, Carbohydrate 23.5 g, Cholesterol 24.5 mg, Fat 9 g, Fiber 2.8 g, Protein 7.6 g, SaturatedFat 5.6 g, Sodium 188.3 mg, Sugar 1.8 g

TACO-STUFFED POTATO SKINS



Taco-Stuffed Potato Skins image

Classic potato skins are stuffed with juicy ground beef, sour cream, jalapenos, and other taco-inspired toppings for a satisfying snack sure to please everyone at your game-day party.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 18

8 small russet potatoes (about 3 pounds), washed and dried
1/3 cup sour cream, plus more for serving
2 tablespoons unsalted butter, melted
1/4 cup milk
Coarse salt and freshly ground pepper
2 tablespoons olive oil
1 medium onion, finely chopped
1 small jalapeno, finely chopped
2/3 pound ground beef
2 1/2 teaspoons chili powder
Pinch cayenne, pepper
1/4 teaspoon cumin
2 medium tomatoes, chopped
2 1/2 cups shredded sharp white cheddar cheese
2 tablespoons finely chopped chives, plus more for serving
Chopped cooked bacon, for serving
Finely chopped pickled jalapenos, for serving
Cilantro leaves, for serving

Steps:

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  • Place potatoes on prepared baking sheet. Transfer to oven and roast until easily pierced with the tip of a sharp knife, 55 to 60 minutes. Remove from oven and let cool slightly, about 10 minutes.
  • Halve potatoes lengthwise. Using a small spoon, gently scoop out all but 1/2 inch potato into a medium bowl; set skins aside. Add sour cream, butter, and milk to bowl with potato; season with salt and pepper. Using a potato masher, mash until smooth and combined. Set aside.
  • Heat olive oil in a large skillet over medium heat. Add onions and jalapenos and cook, stirring, until soft and translucent, 3 to 5 minutes. Add beef and stir to combine. Continue to cook, stirring often, until beef is cooked through, about 10 minutes. Stir in chile powder, cayenne, cumin, 2 teaspoons salt, and 1 chopped tomato. Remove from heat and fold beef mixture into mashed potato mixture along with 1 cup cheese and chives; season with salt and pepper.
  • Spoon potato and meat mixture into hollowed-out potato skins and place on a parchment paper-lined baking sheet. Sprinkle potato skins with remaining 1 cup cheese and transfer to oven; bake until cheese is melted and potatoes are hot, about 20 minutes. Serve topped with sour cream, remaining chopped tomato, chives, bacon, pickled jalapenos, and cilantro.

BACON CHEDDAR POTATO SKINS



Bacon Cheddar Potato Skins image

Wondering how to make potato skins taste great? I top my restaurant-worthy loaded potato skins with cheese, bacon and a dollop of sour cream. Have them at lunch, snack time or cocktail hour. -Trish Perrin, Keizer, Oregon

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 8 servings.

Number Of Ingredients 11

4 large baking potatoes, baked
3 tablespoons canola oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
1-1/2 cups shredded cheddar cheese
1/2 cup sour cream
4 green onions, sliced

Steps:

  • Preheat oven to 475°. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a greased baking sheet. , Combine oil with next 5 ingredients; brush over both sides of skins. , Bake until crisp, about 7 minutes on each side. Sprinkle bacon and cheddar cheese inside skins. Bake until cheese is melted, about 2 minutes longer. Top with sour cream and onions. Serve immediately.

Nutrition Facts : Calories 350 calories, Fat 19g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 460mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 4g fiber), Protein 12g protein.

STUFFED POTATO SKINS



Stuffed Potato Skins image

"Fabulous as party appetizers, snacks or light meals, these potatoes are a fun way to eat your vegetables," writes Hollie Powell from St. Louis, Missouri.

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 12 servings.

Number Of Ingredients 7

6 medium baking potatoes (6 ounces each)
1 tablespoon butter, melted
1 teaspoon hot pepper sauce, divided
1 cup thinly sliced green onions
1 large sweet red pepper, finely chopped
1/2 cup fresh broccoli florets, finely chopped
1 cup shredded reduced-fat cheddar cheese, divided

Steps:

  • Scrub and pierce potatoes. Bake at 400° for 40-50 minutes or until tender. Cool slightly; cut each potato in half lengthwise. Scoop out the pulp, leaving a thin shell (save pulp for another use). Place potato shells on an ungreased baking sheet., Combine butter and 1/2 teaspoon hot pepper sauce; brush over shells. Broil 4 in. from the heat for 5 minutes or until edges are crispy and butter is bubbly. Meanwhile, in a bowl, combine the onions, red pepper, broccoli, 3/4 cup cheese and remaining hot pepper sauce; spoon into potato skins. Sprinkle with remaining cheese. Broil 2-3 minutes longer or until cheese is melted.

Nutrition Facts : Calories 158 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 35mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchange

LOADED POTATO SKINS



Loaded potato skins image

Enjoy these potato skins as a relaxed starter or snack. Use chives instead of spring onion for a milder flavour, or omit the bacon for a veggie version

Provided by Monaz Dumasia

Categories     Dinner, Snack, Starter

Time 1h30m

Yield Serves 4 as a starter, snack or side

Number Of Ingredients 6

4 medium baking potatoes
2 tsp olive oil
2 rashers streaky bacon
75g soured cream
1 chopped spring onion or 2 tbsp finely chopped chives
75g cheddar coarsely grated

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.

Nutrition Facts : Calories 343 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.79 milligram of sodium

TEX MEX STUFFED POTATO SKINS



Tex Mex Stuffed Potato Skins image

Make and share this Tex Mex Stuffed Potato Skins recipe from Food.com.

Provided by Rita1652

Categories     Potato

Time 35m

Yield 24 serving(s)

Number Of Ingredients 11

12 small potatoes, baked and halved, meat scooped out
1 -2 tablespoon olive oil, divided
2 garlic cloves, minced
1/2 cup chopped red pepper
1/2 cup chopped onion
salt and pepper
15 ounces pinto beans
1/2 cup hot salsa or 1/2 cup mild salsa, your choice
1/2 teaspoon ground cumin (optional)
1 chipotle chile in adobo (optional)
1 cup shredded cheese

Steps:

  • Preheat oven to 400°F.
  • Sauté garlic, red peppers, and onions in 1 teaspoon olive oil 3 minutes.
  • Place potato skins in a bag with remaining oil, salt and pepper and lightly toss to coat with oil.
  • Puree salsa and beans in a blender with cumin and chipotle pepper.
  • Place skins on a parchment or silicone pad.
  • Fill with bean mixture, top with onion mixture, then with cheese.
  • Bake for 15-20 minutes till bubbly and browned.

Nutrition Facts : Calories 115.1, Fat 1.9, SaturatedFat 0.8, Cholesterol 3, Sodium 83.3, Carbohydrate 20.8, Fiber 3.6, Sugar 1.2, Protein 4.4

More about "stuffed potato skins recipes"

STUFFED POTATO SKINS RECIPE | MYRECIPES
stuffed-potato-skins-recipe-myrecipes image
2011-01-07 Arrange potato skins on a foil-lined baking sheet. Coat both sides of potato skins with cooking spray; sprinkle evenly with pepper and salt. …
From myrecipes.com
5/5 (1)
Total Time 2 hrs 1 min
Servings 16
Calories 55 per serving
  • Pierce potatoes with a fork (do not wrap in foil). Bake potatoes at 425° for 1 hour or until tender. Cool potatoes 30 minutes.
  • Meanwhile, heat bacon slices according to package directions until crisp; crumble bacon. Set aside.
  • Cut potatoes lengthwise into 4 wedges. Scoop out as much potato pulp as possible without tearing potato skins. Reserve potato pulp for another use.


LOADED POTATO SKINS, 4 INCREDIBLE WAYS | FEATURE | JAMIE …
loaded-potato-skins-4-incredible-ways-feature-jamie image
2016-02-03 Preheat the oven to 200ºC/400ºF/gas 6, then prick your potatoes with a fork. Large baking potatoes work well, or if you’re after a canapé-style mix, use small floury potatoes instead. Rub all over with olive oil, season with sea …
From jamieoliver.com


POTATOES STUFFED WITH SAUSAGE AND MUSHROOMS
potatoes-stuffed-with-sausage-and-mushrooms image
Directions. Preheat oven to 425 degrees. Halve the potatoes crosswise, and scoop out the flesh to make a boat or shell. Finely chop the flesh you’ve scooped out. In a large roasting pan, toss the scooped-out potatoes with ¼ cup of the …
From lidiasitaly.com


SINFULLY STUFFED POTATO SKINS - RACHAEL RAY IN SEASON
sinfully-stuffed-potato-skins-rachael-ray-in-season image
Preheat the oven to 400 degrees . Pierce the potatoes with a fork, arrange on a baking sheet in a single layer and brush with the olive oil. Roast, uncovered, until tender, 40 to 45 minutes. Let stand until cool enough to handle. …
From rachaelraymag.com


10 CREATIVE STUFFED POTATO RECIPES YOU'VE GOT TO TRY
10-creative-stuffed-potato-recipes-youve-got-to-try image
2020-09-17 Bake the potatoes and prepare the super-easy filling the night before, storing the filled shells in the fridge on a baking sheet. Then, when you come home from school and work the next day, pop the baking tray into a …
From thespruceeats.com


STUFFED POTATO SKINS - NICKY'S KITCHEN SANCTUARY
stuffed-potato-skins-nickys-kitchen-sanctuary image
2019-09-23 Mix together. Take one of the potato skins and put a spoonful of the potato mix inside. Put the potato in a baking dish and sprinkle with a little of the reserved cheese. Repeat with the remaining potatoes. When all of the …
From kitchensanctuary.com


10 STUFFED POTATO RECIPES | ALLRECIPES
10-stuffed-potato-recipes-allrecipes image
2021-08-03 Our 10 Best Stuffed Potato Recipes. By Ita Mac Airt August 03, 2021. Credit: homeschooler3. Fluffy, creamy mashed potato is stuffed back into crispy potato shells and baked again for cozy comfort food at its best. From …
From allrecipes.com


LOADED POTATO SKINS WITH CHEESE AND BACON - SO …
loaded-potato-skins-with-cheese-and-bacon-so image
2020-01-14 These Loaded Potato Skins stuffed with crispy bacon and cheese are the perfect easy comfort food.Melting cheesy goodness baked in a jacket potato.. Originally posted March 24, 2016 this post was updated on 14th …
From tamingtwins.com


FETA AND SPRING ONION-STUFFED POTATO SKINS RECIPE
feta-and-spring-onion-stuffed-potato-skins image
Use a spoon to stir in the spring onion, feta, tarragon, garlic granules and nigella seeds, and mix well. Adjust the seasoning if desired. Fill the potato skins with the mash mixture and pack the filling firmly into the skins. Set the stuffed …
From lovefood.com


STUFFED POTATO SKINS RECIPE | EAT SMARTER USA
stuffed-potato-skins-recipe-eat-smarter-usa image
Preparation steps. 1. Preheat the oven to 180°C (approximately 350ºF). 2. Rinse the potatoes thoroughly and pat dry. Halve lengthwise and hollow out, leaving a narrow margin (best with a melon baller). Use the potato flesh elsewhere and …
From eatsmarter.com


EGG STUFFED BAKED POTATO SKINS - DAILY DISH RECIPES
egg-stuffed-baked-potato-skins-daily-dish image
2013-10-08 Rub olive oil all over the skins of the potato, and the edges where the potato is holding up the skins. Sprinkle salt, pepper and Parmesan cheese lightly on the inside of the potato. First Layer the shredded cheese. Add ¼ of …
From dailydishrecipes.com


EGG STUFFED POTATO SKINS RECIPE | GET CRACKING
egg-stuffed-potato-skins-recipe-get-cracking image
Slice potatoes in half lengthwise; scoop out inside flesh of potatoes with spoon, being careful not to pierce skins. Combine potato flesh, eggs, sour cream, chives and bacon in medium bowl. Stuff potato skins with egg mixture. …
From eggs.ca


THE BEST POTATO SKINS RECIPES - SIP BITE GO
the-best-potato-skins-recipes-sip-bite-go image
2021-06-18 What’s in a basic potato skins recipe? Traditional potato skins are often made with potatoes, melted cheddar cheese, bacon, sour cream, and green onions. The potatoes are sliced in half, then hollowed out with just a …
From sipbitego.com


VEGETARIAN CHEESY STUFFED POTATO SKINS RECIPE - THE SPRUCE EATS
2021-12-04 Steps to Make It. Gather the ingredients. Pre-heat oven to 375 F and lightly grease a baking sheet. Slice potatoes in half lengthwise and scoop out the soft inside, leaving the skins about 1/3 inch thick. Deep-fry the potato skins until lightly crisp, about 5 minutes.
From thespruceeats.com


LOADED POTATO SKINS RECIPE - LOVE AND LEMONS
2018-01-29 Bake for 1 hour, or until fork-tender. Remove from the oven and increase the oven temperature to 450°F. When cool to the touch, slice each potato in half and scoop out the flesh, leaving a ¼-inch lining of the potato in the shell. Drizzle the potato skins with olive oil, salt, and pepper and place on the baking sheet, cut-side down.
From loveandlemons.com


EASY STUFFED POTATO SKINS - COOKING MY POUNDS OFF
2020-04-15 Add onions and cook for 2 minutes. Add corn, peas, black beans, and fresh garlic. Toss and sauté for 1 minute. Turn off the heat. Sprinkle mixture with salt, pepper, smoked paprika, and set aside. Cut the potato in half, lengthwise, and scoop out most ofthe flesh into a bowl, leaving a thin layer in the skin. Mash the soft flesh with the ...
From cookingmypoundsoff.com


STUFFED POTATO SKINS - LOADED WITH BACON AND CHEESE! - BUTTER
2018-10-13 Preheat oven to 450º. Line a baking sheet with parchment paper. Slice cool potatoes in half lengthwise and scoop out most of the potato, leaving enough to hold it together. Place upside down on the prepared baking sheet and bake for 10 minutes. Turn potatoes over and bake until crispy, about 10 minutes.
From butterandbaggage.com


CHICKEN STUFFED POTATO SKINS - ROBERT IRVINE
Chicken Stuffed Potato Skins – As Seen on Restaurant: Impossible. 1) In a large mixing bowl, add sour cream, heavy cream, mayonnaise, and red wine vinegar. Mix well. 2) Add dill, chives, salt, and black pepper and mix again. 1) In a medium sauté pan over medium-high heat, add bacon and allow to cook for 3 minutes until bacon is crispy and ...
From chefirvine.com


PULLED PORK STUFFED POTATO SKINS - SOUTHERN BITE
2016-09-22 Preheat the oven to 400°F and line a baking pan with parchment paper. Slice the potatoes in half lengthwise. Using a pastry brush or basting brush, coat all sides of the sliced potato with olive oil.
From southernbite.com


STUFFED POTATO SKINS (AKA "SCALPED" POTATOES) - HILAH COOKING
2012-10-25 Lay the skins on a baking sheet or in a cast iron skillet and brush all cut sides with the seasoned butter. (If making these ahead of time, cover and refrigerate at this point up to 8 hours.) Sprinkle a pinch or two of salt on each potato wedge. Bake at 450ºF for 30-35 minutes until very brown and crisp.
From hilahcooking.com


STUFFED JACKET POTATO SKINS - SEARCHING FOR SPICE
2011-08-02 Instructions. Preheat the oven to 200°C. Coat the potatoes in olive oil and season. Bake in the oven for an hour. Put the bacon in a dry frying pan and fry until crispy. When cool, cut into small pieces. When the potatoes are ready, cut in …
From searchingforspice.com


CHEESEBURGER STUFFED POTATO SKINS - POTATOES USA
Prepare potato half shells (see below). Dice tomatoes. Dice pickles. Set aside. In a pan, cook ground beef (8 cups) season with salt and pepper and hold at 140°F (60°C). Set aside. Assemble and serve half shells. To make potato half shell from frozen precooked half shells: Convection Oven: 425°F (218°C) for 6-8 minutes turning once for ...
From potatogoodness.com


STUFFED POTATO SKINS - GIFT OF HOSPITALITY
2019-12-08 Preheat oven to 400°F. Pierce the potatoes with a fork. Rub with olive oil, sprinkle with 1 teaspoon sea salt, and place on a baking sheet. Bake for 50–60 minutes, or until the potatoes give slightly when pressed. Let the potatoes cool slightly (about 10 minutes).
From giftofhospitality.com


FONTINA-STUFFED POTATO SKINS RECIPE | MYRECIPES
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cut potatoes in half lengthwise. Scoop out flesh, leaving about a 1/4-inch-thick shell. Combine flesh, milk, sour cream, and buttermilk; mash with a potato masher to desired consistency. Stir in fontina and next 4 ingredients (through pepper). Divide mixture evenly among ...
From myrecipes.com


BUFFALO CHICKEN STUFFED POTATO - DELICIOUSLY SEASONED
2022-06-19 Add butter, sour cream, hot sauce, buffalo sauce, mozzarella cheese and shredded chicken to bowl. Stir until combined and season with salt and pepper, to taste. Spoon potato mixture back into the potatoes, top with additional mozzarella cheese and bake for an additional 15 minutes or until the cheese is hot and bubbly, and cheese starts to brown.
From deliciouslyseasoned.com


ULTIMATE PULLED PORK STUFFED POTATO SKINS (A.K.A. PIGSKINS)
2021-02-05 Turn the oven temperature up to 425°, so that you get really crispy skins. With a sharp knife, cut the potatoes in half, lengthwise. Use a spoon to scoop the innards from the tuber, leaving a 1/4″ border of potato flesh around the sides and bottom. Melt the butter and add the Kansas City rub.
From garlicandzest.com


OVER STUFFED POTATO SKINS - OLD NEIGHBORHOOD FOODS
Over Stuffed Potato Skins. Slice Chourico into 1/4 inch thin round slices and place into a large mixing bowl. Slice cooled, baked potatoes in half, lengthwise and carefully scoop out the middle using a spoon. Be sure to leave about 1/4 inch of potato around all sides and bottom. Place scooped potato into mixing bowl along with cheese and sour ...
From oldneighborhoodfoods.com


CHILLI STUFFED SWEET POTATO SKINS - PINCH OF NOM
2022-01-19 Step 1. Prick the sweet potatoes all over and spray the outsides with low calorie cooking spray. Place them in the microwave on high for 10 minutes until cooked through and soft. If you would rather cook them in the oven. Place on a …
From pinchofnom.com


STUFFED POTATO SKINS | VEGAN, GLUTEN-FREE, HEALTHY RECIPE
2018-11-01 Add garlic and roast for a further 1 minute. Turn off the heat. Add beans, vegan sour cream, nutritional yeast, and chopped scallions. Cut each (cooled) potato in half (lengthwise) and scoop out most of the flesh (leave a thin layer of potato inside of the skins). Place the potato skins on a baking sheet lined with parchment paper.
From elavegan.com


STUFFED POTATO SKINS - TINY NEW YORK KITCHEN
2019-02-04 With spoon scrape out insides of potatoes into bowl. Leave 1/4 inch thick shells. Arrange potato skins on prepared baking sheet. Mash up potatoes. Add sausage mixture into potatoes and combine well. Heat broiler on high. Fill potato skins with potato mixture. Sprinkle with mozzarella. Place under broiler 2 to 3 minutes until cheese has melted ...
From tinynewyorkkitchen.com


STUFFED POTATO SKIN BAR | A FUN APPETIZER OR BRUNCH IDEA
2016-02-02 Reserve the insides for another use. Turn the oven to 450 degrees. Place the potato skins back on the baking sheet and brush with the melted butter, then season with salt and pepper. Bake for 15 minutes until the skins are slightly browned and crispy. Place the potato skins on a platter and serve with toppings. Category: Appetizers.
From mantitlement.com


THE BEST STUFFED POTATO SKINS WITH SOUR CREAM & BACON
2021-01-25 Scoop the potatoes. While the potatoes bake, cook your bacon and slice the scallions. After roasting, set the baking tray on a wire rack to cool for 5 minutes. Next, reserve a large bowl, spoon, and if using, an old school potato masher. After cooling a bit, use a sharp knife and cut the potatoes in half the long way.
From straighttothehipsbaby.com


CARBS IN A BAKED POTATO WITH SKIN - THERESCIPES.INFO
Nutrition Facts for Baked Potatoes (With Skin) great tools.myfooddata.com. Baked Potatoes (With Skin) ×. 1 nlea serving (148g) 1 potato large (299g) 1 potato medium (173g) 1 potato small (138g) 1 oz (28g) 200 calorie serving (215g) 100 grams (100g) Compare Add to Recipe.
From therecipes.info


TWICE-BAKED POTATOES RECIPE - NATASHASKITCHEN.COM
2022-06-21 Poke each potato in several places with a fork. Bake potatoes at 400°F for about 60-75 minutes or until they are easily pierced with a fork and give a little when pressed. Cut the potatoes in half lengthwise and scoop out the insides (leaving about 1/4” in the shell) and transfer into a large bowl.
From natashaskitchen.com


CRISPY STUFFED POTATO SKINS | RECIPES | PLANTBASED MAGAZINE
Remove the potatoes from the oven and set aside. 3. When cool enough to handle, halve the potatoes lengthways and, using a spoon, hollow out most of the insides into a bowl. Set aside. 4. Return the skins to the baking tray, drizzle with a little more oil, and return to the oven for another 30 minutes, until crispy and golden. 5.
From plantbasedmag.com


BACON-CHEDDAR STUFFED POTATO SKINS - RECIPES | BLUE JEAN CHEF
Transfer the potatoes, cut side up to the air fryer basket and air-fry at 400ºF for 20 minutes. Flip the potatoes over and air-fry at 400ºF for an additional 10 minutes. Scoop the flesh out of the potato, leaving about ½-inch of the potato in the skin. Brush the inside of the potato skins with oil and season again with salt and pepper. Air ...
From bluejeanchef.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #appetizers     #potatoes     #vegetables     #easy     #4-hours-or-less

Related Search