Ww 4 Points Crispy Chipotle Potato Skins Recipes

WW 4 POINTS - CRISPY CHIPOTLE POTATO SKINS

Steps:

• Preheat oven to 425°F
• Scoop out flesh of potatoes, leaving about an 1/8th of potato flesh in potato. (Note: Reserve remaining potato flesh for another use such as mashed potatoes.).
• In a small bowl, combine oil, chili powder and hot pepper sauce.
• Using a pastry brush, brush the inside of the potato wedges with the oil mixture. Place potato wedges in a single layer on a large nonstick baking sheet; sprinkle with bacon and cheese.
• Bake until cheese melts and potatoes are heated through, about 15 minutes.
• Sprinkle with tomatoes and scallions; serve with sour cream on the side.
• Yields 2 potato skins and about 1 1/2 tablespoons of sour cream per serving.

CRISPY POTATO SKINS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and let cool.
• Preheat an outdoor grill for medium-high heat and generously oil the grate.
• When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use.
• Drizzle skins with oil and season with salt and pepper. Sprinkle with bacon, provolone cheese, and green onions.
• Cook on the preheated grill with the lid closed until skins are crispy and cheese is melted, 4 to 5 minutes.

CRISPY CHIPOTLE ROASTED SMASHED POTATOES

Steps:

• Place potatoes in a medium saucepan. Cover with water and bring to a boil. Boil potatoes for 15 to 20 minutes or until cooked through. Drain potatoes and cool for 10 minutes or until cool enough to handle. Position oven rack in the lower third of the oven.
• Preheat oven to 450 degrees F. Cover a rimmed baking sheet with aluminum foil. Arrange potatoes on baking sheet about 3-inch apart. Using a spatula, smash each potato to about 1/2-inch thickness. Press together if they fall apart. Combine oil and chipotles in an electric blender; puree for 1 minute or until smooth. Drizzle the oil mixture over the potatoes. Gently slide or lift potatoes to ensure oil gets underneath and potatoes are coated. Roast potatoes for 30 to 40 minutes or until deep brown and crisp. Remove from oven and serve immediately.

CHEESY CHIPOTLE POTATO SKINS

Steps:

• Heat oven to 200C/180C fan/gas 6. Pierce the potatoes all over and put on a baking tray. Bake for 1 hr until tender. Remove from the oven and leave until they're cool enough to handle. Can be done up to 1 day before. Mix the onion with the lime juice and a good pinch of salt. Leave to steep for 30 mins, or up to 1 day.
• Cut the potatoes in half and scoop out most of the fluffy middles, leaving a thin layer of potato on the skins (you can freeze the scooped-out potato for making mash, soup or fish cakes). Cut each potato half in half again and toss in the oil and plenty of seasoning. Return to the oven for 15 mins to crisp up.
• Sieve the tomatoes to drain off any excess juice (save this for another recipe, if you like). Tip the drained tomatoes into a bowl and mix in the chipotle paste.
• Remove the potato skins from the oven, dollop the tomato mixture all over, then scatter over the cheese and chilli. Return to the oven for 5 mins until the cheese has melted. Scatter with the coriander and drained onions.

WW 4 POINTS - BAKED POTATO SKINS

Steps:

• Preheat the oven to 350 degrees.
• Wash and gently scrub the potatoes but don't dry.
• Poke each potatoes several with a fork.
• Place at least 4inches apart on the oven rack and bake for 1 hour, or until tender.
• Remove from the oven.
• Cut each potato in half lengthwise.
• Set aside for 10 minutes, or until cool enough to handle.
• With a large spoon, scoop out the potato flesh, leaving a sturdy shell; reserve the flesh for another use.
• Using kitchen scissors, cut each skin in half lengthwise. Place the potato skins on a baking sheet.
• Coat both sides of each skin with nonstick spray.
• Top each with a half slice of cheese. Broil 4 inches from heat for 4 minutes, or until the cheese partially melts.
• Remove from the oven.
• Transfer the skins to a platter.
• Top with the sour cream and sprinkle with the ham, green peppers, red peppers, tomatoes, and scallions.
• Season to taste with the black pepper.
• 4 Points per serving (4 skins).

CRISPY POTATO SKINS

Steps:

• Scrub and pierce potatoes. Bake at 400° for 45-50 minutes or until tender. When cool enough to handle, cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 in. on the potato skins., Place potato skins on a baking sheet. Brush butter over shells; top with picante sauce, cheese and bacon bits., Bake potatoes, skin side down, at 450° for 12-15 minutes or until cheese is melted and skins are crisp. Sprinkle with tomato and onion. In a small bowl, combine topping ingredients. Serve with potato skins.