Loaded Potato Skins Recipe 435 Food

FULLY LOADED 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 and Worcestershire sauce. 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. Transfer the potato skins to a serving platter and serve.

LOADED POTATO SKINS

Steps:

• Preheat the oven to 400 degrees F.
• Prick the potatoes all over with a fork, then place them directly on the middle oven rack and bake until soft when squeezed lightly and the skin is crisp, about 1 hour. Remove and let cool to handle, 15 minutes. (Leave the oven on.)
• Meanwhile, heat a large, dry skillet over medium-high heat. Lay the chicken skin flat on a work surface and sprinkle with salt and pepper on both sides. Place the skin flesh-side down in the skillet and fry like bacon, placing a heatproof plate or bowl on top for even cooking and extra crispness, until golden brown, about 5 minutes per side. Remove to paper towels reserving the chicken fat (schmaltz). Break the skin into pieces when cool enough to handle.
• Slice the potatoes in half. Scoop out the middles (save for another use such as pancakes, soup or mashed potatoes). Lay cut-side up on a baking sheet. Brush with the schmaltz and sprinkle with more salt and pepper. Bake until lightly brown, about 10 minutes.
• Turn the oven to broil. Combine both cheeses, the olives and scallion whites in a small bowl. Divide into the scooped potatoes and broil until the cheese is bubbly, 2 to 3 minutes. Garnish with the chicken skin, scallion greens, sour cream and a dash of sriracha.

LOADED BAKED 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.
• 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. Place skins back onto the baking sheet.
• Combine olive oil, Parmesan cheese, salt, garlic powder, paprika, and pepper in a small bowl; brush over both sides of skins.
• Return to the oven and bake until very crisp, about 10 minutes, turning skins halfway though.
• Sprinkle skins with Cheddar cheese and bacon. Return to the oven and bake until cheese is melted, about 2 more minutes.
• Serve topped with sour cream and green onions.

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.

LOADED POTATO SKIN SLIDERS

Steps:

• Prepare the loaded potato skins according to the package directions for the oven.
• Stir together the mayonnaise, mustard, ketchup, garlic powder, onion powder, smoked paprika, a pinch of salt and several grinds of black pepper in a small bowl until combined. Cover and refrigerate until ready to serve.
• Season the beef with 1 teaspoon salt and several grinds of black pepper, then divide into 12 equal-sized portions (about 1 1/2 ounces each). Shape each portion into a thin, oval-shaped patty about 3 1/2 inches long; the patties will shrink as they cook.
• Preheat a grill pan over medium-high heat and brush lightly with canola oil. Grill the patties until nicely charred and slightly pink on the inside for medium doneness, about 2 minutes per side.
• Put the patties on the cheesy side of 12 loaded potato skins, then top with 2 slices of tomato and some shredded lettuce. Spread the sauce on the stuffed side of the remaining 12 loaded potato skins, then sandwich together to create sliders.