Garlic Potato Skins Food

GARLIC POTATOES

Steps:

• Place the potatoes and garlic into a large pot, and just cover with salted water. Bring to a boil; reduce heat to low, and cover. Simmer until very tender, about 20 minutes. Drain. Allow to steam dry for a minute or two.
• Return the potatoes to the pot. Pour in milk, and season with salt; mash until smooth. Stir in the parsley.

GARLIC ROASTED POTATO SKINS

Steps:

• Preheat oven to 350°F.
• Prick each potato once or twice with a fork. Cut off and discard top fourth of garlic head, then wrap garlic tightly in foil. Bake garlic and potatoes on same rack in lower third of oven until potatoes are tender, 50 minutes to 1 hour. Remove potatoes from oven and cool on a metal rack 15 minutes. Continue to bake garlic until tender, about 15 minutes more, then cool in foil on rack.
• While garlic cools, halve potatoes lengthwise, then quarter each half (to form short wedges). Scoop out potato flesh (reserving it for another use), leaving 1/4-inch-thick potato skins.
• Increase oven temperature to 425°F.
• Squeeze garlic into a small bowl, discarding garlic skins, and mash to a paste with butter, salt, and pepper using a fork.
• Divide garlic paste among potato skins (about 1/2 teaspoon each), spreading evenly, then roast skins in a large shallow baking pan (1 inch deep) until golden and crisp, 20 to 25 minutes.

CRISPY GARLIC POTATO SKINS

Steps:

• Preheat oven to 425°.
• Lightly coat 2 baking sheets with Pam.
• In a small bowl, combine the olive oil with the garlic.
• Wash the potatoes well.
• With a paring knife, remove large strips of skin from the potatoes, approximately 2 inches long by about 1/8 inch thick.
• Use the rest of the potato for another recipe.
• Arrange the skins on the baking sheet white sides up.
• Brush with the garlic oil and sprinkle with the oregano, salt and pepper.
• Bake until golden and crisp around the edges about 18-20 minutes.
• Serve hot.

CRISPY GARLIC POTATO SKINS WITH SPICY ROASTED TOMATO KETCHUP

Steps:

• To make the ketchup: Place a rack about 4 inches from the broiler element and preheat. Arrange the tomatoes on a foil-lined baking sheet. Broil the tomatoes, turning occasionally, until blackened all over. Set aside to cool slightly. Core and roughly chop the tomatoes with their skins.
• Heat the 2 tablespoons olive oil in a medium saucepan over medium heat. Add the onions and cook, stirring occasionally, until golden brown, about 10 minutes. Add the garlic, chipotles, cinnamon, allspice, and clove and cook, stirring, until fragrant, about 2 minutes. Add the vinegar and brown sugar and cook, stirring, until the liquid is slightly syrupy. Add the chopped tomatoes and salt and season with pepper, to taste. Reduce the heat to medium-low and cook, stirring occasionally, until thickened, about 15 minutes.
• Pass the ketchup through a food mill, discard the seeds and skins. Return the ketchup to the saucepan and place over medium heat. Simmer, stirring occasionally to prevent scorching, until very thick, about 15 minutes. Store in the refrigerator at least 3 hours or overnight for the flavors to come together.
• To make the potato skins: Place a rack in the middle of the oven and preheat to 375 degrees F. Pierce the potatoes all over with a fork. Bake the potatoes on the rack until tender, about 55 minutes. Set the potatoes aside to cool, about 30 minutes.
• Meanwhile, put the garlic cloves and olive oil in a small saucepan and place over medium heat. Cook until the garlic sizzles, about 2 minutes. Reduce the heat and cook until the garlic is tender, about 10 minutes. Set aside to cool. Remove the garlic and reserve.
• Raise the oven to 500 degrees F. Halve the potatoes lengthwise and gently scoop out the flesh, leaving about 1/4 inch of the flesh intact. Reserve the potato flesh for other recipes (See Cook's Note.)
• Cut the potato halves in half lengthwise and transfer them to a baking sheet. Pour the garlic oil over the potato skins and turn them until completely coated. Arrange the potato skins skin-side down and bake until crispy, turning once, about 15 minutes.
• Season skins with salt, to taste. Transfer the skins to a serving platter and serve with the ketchup. For an extra garlicky punch, chop up the reserved garlic and sprinkle it over the skins.
• Cook's Note: Don't throw away that leftover potato flesh! Use it as thickener for soups or stews, make crispy potato cakes, or whip up a batch of impromptu croquettes.
• Copyright 2001 Television Food Network, G.P. All rights reserved

STUFFED POTATO SKINS

Steps:

• Preheat your oven to 190c. Prick your potatoes with a fork and start them off in the microwave. Put all the potatoes in the microwave and microwave on high for 10 minutes (alternatively you can add 20 minutes to the cooking time in the oven).
• Put your potatoes in the oven, directly on the shelf and cook for 35-45 minutes until they're crisp on the outside and soft on the inside (you can check this by stabbing a knife into one of the potatoes to see if it slides in easily).
• Meanwhile, heat the oil in a small frying pan/skillet over a medium-high heat. Cook the pancetta cubes for 5-6 minutes, until crispy. Remove from the pan.
• When your potatoes are ready, take out of the oven and chop each of the potatoes in half. Pick up a potato half (using a tea towel to protect your hands) and using a spoon, scoop out the insides into a large bowl. Repeat with the rest of the potatoes.
• Add the cream, butter and salt & pepper to the bowl and mash using a potato masher or a fork until the potato is fluffy.
• Add in the pancetta and cheese (reserving a small handful for sprinkling on top). 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 potatoes are stuffed, put them back in the oven for 10-15 minutes (same temperature).
• Take out of the oven and serve with soured cream and a sprinkling of spring onions (scallions).

GARLIC POTATO SKINS

Steps:

• Preheat oven to 375º.
• Pierce potatoes all over with a fork.
• Bake on rack in oven until tender, about 55 minutes. Set aside to cool.
• Meanwhile, put the garlic and olive oil in a small saucepan and place over medium heat.
• Cook until garlic sizzles, about 2 minutes.
• Reduce the heat and cook until the garlic is tender, about 10 minutes. Set aside to cool.
• Raise the oven to 500º.
• Halve the potatoes lengthwise and gently scoop out the flesh, leaving about 1/4 inch of the flesh attached. Reserve the insides for another recipe.
• Cut the potato halves in half lengthwise and transfer them to a baking sheet.
• Brush with garlic oil on all sides.
• Arrange skin-side up and bake for 7 minutes.
• Turn over, top with shredded cheese, if desired, and bake 8 more minutes.
• Immediately season with kosher salt.
• Top with desired toppings.

ROASTED GARLIC & RED SKIN POTATO SALAD

Steps:

• Clean the potatoes and chop them into 3/4" size pieces. In a large pot of salted boiling water, add the chopped potatoes and boil for about 8-10 minutes until they are fork tender.
• Remove the pot from the heat and drain the potatoes. Promptly return them to the pot they were cooking in (NOT over heat) to let them steam for a bit.
• Chop the bacon into 1/4" pieces and add it to a frying pan over medium high heat. Cook for 3-4 minutes until bacon starts to brown and add the diced onions. Cook for an additional 8-10 minutes until the bacon is crispy and the onions are browned.
• Add the cooled bacon and onions to a large bowl with the potatoes, celery, green onions, bell pepper and hard boiled eggs.
• In a separate bowl, combine the mayonnaise, Dijon, vinegar, salt, pepper and mashed roasted garlic. Mix well and spoon on the top of the potato mixture. Gently fold the dressing into the vegetables until well combined.
• Chill in the refrigerator for 2 hours before serving.

BACON CHEDDAR POTATO SKINS

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.

POTATO SKINS

Steps:

• Preheat the oven to 415 degrees F (200c/gas mark 6).
• The day (or up to 2 days) before you load them, prick all 10 potatoes, then bake the potatoes until the skins are crisp and the insides floury, about 1 to 1 1/2 hours.
• As soon as you can bear to tackle the hot potatoes, cut them in half lengthwise and scoop the insides into a bowl.
• Put the husk-like skins of the potatoes on a tray and, when cool, cover until you are ready to fill them.
• Let the potato cool in the bowl, and then cover until needed.
• When you are ready to fill the potatoes, preheat the oven to 415 degrees F (200c/ gas mark 6).
• Add 7 ounces (200g) of grated Cheddar to the cold potato along with the sour cream. Finely chop the spring onion and add to the potato, with the salt, pepper, garlic powder and Paprika.
• Spoon the potato filling into the potato skins, and lay each half on a baking tray so they fit snugly together. Sprinkle with the remaining cheese, giving each potato skin a light covering, and cook until golden, about 20 to 30 minutes.
• In a large saute pan, over medium heat, add enough oil to coat the bottom of the pan. Fry the bacon rashers in the oil, or grill them, until crispy. Remove them to a paper towel lined plate and then crumble.
• Sprinkle each potato skin with the bacon to make them fully loaded.

GARLIC CAJUN SMASHED POTATOES

Steps:

• Wash and boil the potatoes in salted water until fork-tender, 25-30 minutes. (It may take longer, depending on the size of the potatoes.)
• Preheat the oven to 350°F and line a large baking sheet with parchment paper.
• Drain the potatoes, pat them dry, and place them on the lined baking sheet.
• Use the bottom of a glass to smash the potatoes to about ¼-inch thick.
• In a small bowl combine melted butter, garlic, and Cajun seasoning.
• Brush the smashed potatoes with the butter mixture, reserving some to brush on after flipping over the potatoes.
• Bake 30 minutes.
• After 30 minutes, flip over the potatoes and brush the remaining butter mixture over the tops of the potatoes.
• Bake for 25-30 additional minutes, or until the edges are crispy. (Cooking time may vary, depending on the size of the potatoes.)
• Let the potatoes rest for about 5 minutes before serving.
• Top with parsley for garnish. Salt to taste.

HAMBURGER POTATO SKINS

Steps:

• Preheat the oven to 400 degrees F.
• Coat the potato skins liberally with vegetable oil. Put the potatoes on a baking sheet and bake until fork-tender, 45 minutes to 1 hour.
• As the potatoes near the end of their cooking time, cook the meat. Place a large skillet over medium-high heat, add the beef and garlic and season with kosher salt and pepper. Cook until browned, about 10 minutes. Mix in the ketchup, seasoning salt, mustard and Worcestershire and set aside.
• Slice the baked potatoes in half lengthwise, then scrape out the inner flesh with a cookie scoop or spoon, leaving a small margin of potato in the skins (reserve the scooped-out flesh for another use). Brush both sides of the potato skins with vegetable oil. Add kosher salt and pepper liberally to both sides of the skins, then place them cut-side down on the baking sheet and return to the oven. Bake until crispy, another 10 minutes.
• Fill the potato skins with the meat mixture and top with the grated Cheddar. Top each with the shredded lettuce and pickles, sprinkle over the sesame seeds and serve.