Cheesesteaks Potato Skins Food

NASHVILLE SIDE POTATO SKINS

Steps:

• Toppings: Creamy mac and cheese
• How to Make Classic Potato Skins:
• Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 20 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)

ALL THE WAY POTATO SKINS

Steps:

• Toppings: Deli-sliced corned beef, shredded Swiss cheese, grated horseradish and spicy mustard
• How to Make Classic Potato Skins:
• Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 20 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)

FRISCO GOURMET POTATO SKINS

Steps:

• Toppings: Artichokes pureed with goat cheese, garlic, fresh herbs and olive oil
• How to Make Classic Potato Skins:
• Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 20 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)

CHAAT POTATO SKINS

Steps:

• Prepare the potato skins: Prick the potatoes all over with a fork. Place on a baking sheet and bake at 425 ̊ F until crisp and easily pierced with a knife, about 1 hour. Let cool slightly.
• Cut the potatoes lengthwise into quarters.
• Holding each potato quarter with a kitchen towel, scoop out the flesh, leaving a 1/4-inch-thick shell.
• Meanwhile, make the tamarind sauce: Combine the dates, 2/3 cup water, the tamarind paste, cumin and a large pinch of salt in a small saucepan. Cook over medium-low heat, stirring and smashing the dates, until slightly thickened, 15 to 20 minutes. Press through a fine-mesh sieve into a bowl; season with salt.
• Make the yogurt sauce: Mix the yogurt and lemon juice in a separate small bowl; season with salt. Refrigerate both sauces until ready to use.
• Make the relish: Combine the chile pepper, shallot, garlic and a few pinches of salt in a mini food processor and pulse until finely chopped. Add the cilantro and ginger and pulse, scraping the sides, until finely chopped.
• Assemble the potato skins: Brush the skins on both sides with the melted butter and sprinkle with the chaat masala. Arrange skin-side up on the baking sheet. Bake until crisp, about 10 minutes per side. Let cool 5 minutes on the baking sheet. Top with the sauces, relish, crispy chickpeas and more chaat masala.

PHILLY CHEESESTEAK MOZZARELLA POTATO SKINS

Steps:

• Heat oven to 400°F.
• Prick potatoes in several places with fork or sharp knife. Bake 1 hour or until tender. Cut potatoes lengthwise in half. Scoop out insides of potato halves into medium bowl, leaving thin shells. Set bowl aside. Place potato skins, cut side up, on baking sheet. Bake 8 min. or until crisp but not browned.
• Meanwhile, heat oil in large saucepan on medium-high heat. Add steak strips; sprinkle with garlic powder. Cook 2 min. on each side or until steak is no longer pink. Add Worcestershire sauce; cook and stir 1 min. Remove steak from pan with tongs; place in bowl. Cover to keep warm.
• Cook and stir peppers and onions in same saucepan until tender. Remove from heat. Cut steak strips into bite-size pieces. Add to cooked vegetables in saucepan; mix lightly.
• Mash potato flesh. Stir in steak mixture and 1 cup cheese.
• Spoon filling into potato skins; top with remaining cheese.
• Bake 8 to 10 min. or until cheese is melted and filling is heated through.