DELI PASTRAMI POTATO SKINS
Provided by Food Network Kitchen
Time 1h35m
Number Of Ingredients 0
Steps:
- Toppings: Deli-sliced pastrami, Russian dressing and dill pickle slices on cheesy skins
- 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 15 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
The flavors on these potato skins was inspired by chaat: a popular Indian street food and snack. The crispy potato skin is loaded with sweet, spicy, sour and crunchy flavors from a trio of sauces and roasted chickpeas. It is worth seeking out chaat masala for these as the umami flavors it brings are irreplaceable. A generous dusting of the spice blend before serving heightens the whole plate.
Provided by Food Network Kitchen
Categories appetizer
Time 2h
Yield 16 potato skins
Number Of Ingredients 16
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.
WISCONSIN BEER BRATS POTATO SKINS
Steps:
- Toppings: Beer cheese spread, sliced grilled bratwurst and brown 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 15 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.)
LOADED POTATO SKINS
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
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
BROCCOLI SOUP WITH CHEDDAR POTATO SKINS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Pierce the potatoes all over with a fork. Microwave until cooked through, 8 to 10 minutes. Cook the bacon in a large pot or Dutch oven over medium heat, stirring, until crisp, about 8 minutes. Remove to a paper towel-lined plate using a slotted spoon. Add the onion to the pot with the drippings; cook, stirring occasionally, until softened, 5 minutes.
- Meanwhile, coat a baking sheet with cooking spray. Quarter the potatoes lengthwise and scoop out most of the flesh; set aside. Arrange the potatoes skin-side up on the prepared baking sheet; coat with cooking spray. Bake until golden, 15 minutes.
- Meanwhile, add the potato flesh, 6 cups water, 1 teaspoon salt and a few grinds of pepper to the pot with the onion and stir to combine. Bring to a boil. Add the broccoli and reduce the heat to maintain a simmer; cook until the broccoli is tender, about 8 minutes. Working in small batches, puree in a blender. Return to the pot and stir in the half-and-half; season with salt and pepper.
- Remove the potato skins from the oven; flip and top with the cheese. Continue baking until bubbling and golden. Top each serving of soup with the bacon and serve with the potato skins.
Nutrition Facts : Calories 490 calorie, Fat 24 grams, SaturatedFat 12 grams, Cholesterol 55 milligrams, Sodium 760 milligrams, Carbohydrate 53 grams, Fiber 8 grams, Protein 21 grams
GEORGIA PEACH POTATO SKINS
Provided by Food Network Kitchen
Time 1h35m
Number Of Ingredients 0
Steps:
- Toppings: Peach preserves mixed with yellow mustard, cubed ham and canned fried onions on cheesy skins
- 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 15 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.)
NASHVILLE SIDE POTATO SKINS
Provided by Food Network Kitchen
Time 1h40m
Number Of Ingredients 0
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.)
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- Preheat oven to 400°F. Place potatoes in a large bowl, and rinse under cold water, agitating with your hands until water runs clear. Working in batches, pat potatoes dry with a clean kitchen towel. Place potatoes in a colander, and toss with salt. Let stand 10 minutes. Working in batches, pat dry again with a clean kitchen towel until potatoes no longer glisten with water.
- Heat 1 teaspoon oil in a medium stainless steel or cast-iron skillet over high until it begins to smoke. Reduce heat to low; pour out oil, and wipe out skillet with a paper towel. (This process will help keep the potatoes from sticking.) Increase heat to medium, and add 1/4 cup oil.
- When oil is very hot and begins to shimmer, quickly pull skillet off heat, and carefully add potatoes in an even layer. Return skillet to heat over medium. Using a metal or heat-resistant spatula, loosen potatoes from sides of pan, and press down in center to form a cake.
- Pour remaining 1/4 cup oil around and down sides of potato cake. Cook until bottom is slightly crisp and lightly browned, 7 to 8 minutes, giving skillet a quarter turn every 2 minutes to ensure even browning.
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