Bennigans Potato Skins Recipe 45 Food

BENNIGAN'S POTATO SKINS RECIPE - (4/5)

Steps:

• 1. Preheat oven to 350 degrees. 2. Wash potatoes very well, score them with a knife and bake in an oven for one hour. 3. Remove potatoes and allow them to cool, so that you can handle them. 4. When potatoes are cool, cut them in half and scoop out the "meat" of the potato. Be sure to leave at least 1/4″ inch of meat on the skin. 5. Spray a baking dish with Pam and place the scooped out halves in the pan. 6. Sprinkle the potatoes with cheese, and bacon. 7. Place the potatoes in a 350-degree oven for 5-10 minutes, or until the cheese has melted. 8. Remove from oven. Chop the tops of the green onion off, and sprinkle them on the potatoes. Serve with sour cream.

POTATO SKINS

Steps:

• Lightly grease outside of potatoes, cut small slit in top and bake at 425 degrees F for 45 minute or until soft. Let stand until cool enough to handle, about 15 minutes.
• Cut potatoes in half lengthwise and scoop out cooked potato, leaving a very thin layer of potato. (Save cooked potato for mashed potatoes or hash browns.)
• Brush outside and inside of skins with melted butter. Sprinkle inside with steak seasoning and Parmesan cheese.
• Place on lightly greased baking sheet. Bake 8 minutes or until crisp and bubbly.
• Fill with cheddar cheese and bacon. Bake 3 minutes or until cheese is melted. Top with a dollop of sour cream and sprinkle of chives.
• Variation: Twice Baked Potato Fingers Bake 3 large (about 5-inch) potatoes for 1 hour; cool. Cut in half lengthwise, and then lengthwise in half again, making 12 long fingers. Scoop out and proceed as above.

POTATO SKINS

Steps:

• 1.Lightly grease the outside of potatoes, cut small slit in the top and bake at 425°F for 45 minutes or until soft. Let stand until cool enough to handle (about 15 minutes).
• 2.Cut the potatoes in half lengthwise and scoop out the cooked potato, leaving a very thin layer of potato. (Save the cooked potato for mashed potatoes or hash browns.)
• 3.Brush the outside and inside of skins with melted butter. Sprinkle the inside with seasoned salt and Parmesan cheese.
• 4.Place on a lightly greased baking sheet. Bake for 8 minutes or until crisp and bubbly.
• 5.Fill each with Cheddar cheese and bacon.
• 6.Bake 3 minutes or until the cheese is melted.
• 7.Top with a dollop of sour cream and sprinkle of chives.
• Variation: Twice Baked Potato Fingers - Bake 3 large (about 5-inch) potatoes for 1 hour; cool. Cut in half lengthwise, and then lengthwise in half again, making 12 long fingers. Scoop out and proceed as above.

POTATO SKINS "LIKE" T.G.I. FRIDAY'S

Steps:

• Preheat oven to 425.
• Wash and dry potatoes.
• Prick in several places and bake for 45 minutes to one hour, until baked through.
• Let cool enough to handle.
• While they are cooling, mix the chives with the sour cream and set aside.
• Make 2 lengthwise cuts through each potato.
• You'll wind up with three slices.
• Discard the middle and save for other potato dishes.
• This gives you two nice sized potato skins for each potato.
• Scoop out some of the potato from each skin, but leave about 1/4" of the potato inside the skin so it doesn't collapse.
• Brush with some melted butter (yes, you can use Canola, too).
• Place on a cookie sheet, skin side up and run under broiler for about 5 minutes, just until edges begin to turn brown.
• Sprinkle the cheese among the 8 skins.
• Crumble the bacon and sprinkle it on top of the cheese.
• Broil for about 2 more minutes or until cheese is melted.
• Serve hot, arranged on a plate surrounded by sour cream chive dip.
• Other Good Toppings: Don't stop here.
• Think of your own likes- salsa, green onions, chopped tomatoes, guacamole, etc.

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.

COPYCAT BENNIGAN'S POTATO SOUP-LIGHTENED VERSION

Steps:

• Preheat oven to 400°F.
• Poke potatoes with a fork several times and bake 1 hour or until tender when pierced.
• Let cool slightly, and when you can touch them without burning your fingers, peel potatoes.
• Melt butter in a large stockpot over medium-low heat.
• Add onions and garlic, cover and let sweat 10 minutes, or until soft- but not brown.
• Add 2/3 of the potatoes and mash using a potato masher right in the pot.
• Add chicken broth, milk, and season to taste with salt & pepper.
• Raise the heat slightly to bring mixture to a low simmer (bubbles forming under the surface, but not a boil), stirring occasionally.
• Chop remaining potatoes into small cubes, add to soup, and stir gently; keep heating until soup warmed through.
• Ladle into serving bowls and garnish with any or all of the optional toppings.