FRISCO GOURMET POTATO SKINS
Provided by Food Network Kitchen
Time 1h40m
Number Of Ingredients 0
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.)
ELEVATED POTATO SKINS
Steps:
- Preheat the oven to 350 degrees F.
- Pierce the potatoes a few times with a fork, then place directly on the center rack in the oven. Bake until tender, about 1 hour.
- Meanwhile, melt the butter in a saute pan over medium-high heat. Add the leeks, 1 teaspoon salt and 3 or 4 turns pepper; saute until the leeks are wilted, 3 to 4 minutes. Add the mushrooms and thyme and saute until lightly browned, another 5 to 6 minutes. Remove from the heat and set aside.
- Halve the baked potatoes lengthwise and scoop out the flesh, leaving a 1/4-inch-thick shell. Set aside to cool. Reserve the potato innards for another use.
- Fill a deep, heavy pot with 3 inches of canola oil; heat to 350 degrees F on a deep-fry thermometer.
- Working in batches, fry the potato skins in the oil until crispy and golden brown, 5 to 6 minutes. Drain on paper towels.
- Arrange the fried potato skins, scooped-side up, on a baking sheet. Season with 1 teaspoon salt and 3 or 4 turns pepper. Fill the skins with the mushroom-leek filling and top with the Brie and prosciutto. Transfer to the oven and bake until the brie is melted and the prosciutto crispy, 6 to 8 minutes. Garnish with the chives and serve.
RESTAURANT-STYLE POTATO SKINS
A wonderful appetizer for you and your family to enjoy.
Provided by Misty
Categories Appetizers and Snacks Cheese
Time 37m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking pan.
- Pierce potatoes with a fork. Microwave the potatoes on high until they are soft; approximately 10 to 12 minutes.
- Cut the potatoes in half vertically. Scoop the inside out of the potatoes, until 1/4 inch of the potato shell remains.
- Heat oil to 365 degrees F (180 degrees C) in a deep fryer or a deep saucepan. Place the potatoes in hot oil, fry for 5 minutes. Drain potatoes on paper towels.
- Fill the potato shells with cheese and bacon bits. Arrange them in the prepared baking pan.
- Bake for 7 minutes, or until the cheese is melted. Serve hot with sour cream.
Nutrition Facts : Calories 519.2 calories, Carbohydrate 40.9 g, Cholesterol 74.7 mg, Fat 32.8 g, Fiber 4.7 g, Protein 17.1 g, SaturatedFat 18.5 g, Sodium 361 mg, Sugar 2 g
GOURMET POTATO SKINS
Make and share this Gourmet Potato Skins recipe from Food.com.
Provided by CountryLady
Categories Lunch/Snacks
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse potatoes, prick all over with a fork and place on a bed of salt in a baking dish; bake in a preheated 400F oven for an hour or until just tender, turning once.
- After the potatoes have cooled slightly, cut in half lengthwise and, using a small spoon, scoop out the flesh, leaving about 1/4 inch of potato lining each half; brush the potato halves inside & out with butter and place on a baking sheet.
- Sprinkle with half the cheese, fill the potatoes with ham (or bacon), red pepper & green onions; season with salt & freshly ground pepper and top with remaining cheese.
- Bake for 15 minutes or until hot & bubbling.
VEGETARIAN CLASSIC POTATO SKINS
For me, this is a make-ahead recipe so the taters can cook while I'm working and I can freeze the finished product so I can easily nuke or toast them for a fast meal in the future. But these are also so delicious fresh out of the oven, I can never resist not eating at least one! :) Please note that these measurements are approximate. Sometimes I can make more than 8 potatoes but only about 4 large ones, or 6-8 little ones, will fit in my convection oven-- this recipe is to give you more of an idea of what to buy and how to make them rather than be exact.
Provided by the80srule
Categories < 4 Hours
Time 1h55m
Yield 8 taters, 8 serving(s)
Number Of Ingredients 5
Steps:
- Scrub the potatoes, and bake them at 375 for about 1 hour-90 minutes. Lower the oven temp to 350 when they're done.
- Let the taters cool for about 10-15 minutes, until they are cool enough to handle.
- Slice the taters in half and scoop the "meat" out. Put the meat aside to use for mish mash, home fries, potato farls, or another potato dish you'd like to make.
- Fill the hollowed tater halves with broccoli and cheeses.
- Put the filled taters back in the oven, preferably on some foil or a foiled baking sheet in case there's cheese run-off.
- Bake for 15-20 minutes or until the cheese is browned. Salt and pepper to taste, and if you like, serve with some sour cream.
- Variation tip: replace the broccoli with some black or pinto beans to make tex-mex potato skins!
Nutrition Facts : Calories 243, Fat 9.1, SaturatedFat 5.7, Cholesterol 27.4, Sodium 176, Carbohydrate 30.4, Fiber 3.7, Sugar 1.5, Protein 10.7
DEEP-FRIED POTATO SKINS
"The combination of potatoes, cheese, bacon and garlic dip in this recipe is fantastic," says Leslie Cunnian of Peterborough, Ontario. "The skins can be served as an appetizer or as a side dish with roast prime rib or any other entree you choose."
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 1h25m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Bake potatoes at 400° for 1 hour or until tender. , Meanwhile, for dip, combine the sour cream, soup mix, onion, garlic and hot pepper sauce in a bowl. Cover and refrigerate until serving., When potatoes are cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). With a scissors, cut each potato half into three lengthwise strips., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry skins in oil for 2-3 minutes or until golden brown and crisp., Place potato skins in a 15x10x1-in. baking pan. Combine the cheeses and bacon; sprinkle over potatoes. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted. Sprinkle with chives. Serve with the dip.
Nutrition Facts :
BAKED POTATO SKINS
Steps:
- Prick the potatoes a few times with a fork and bake them in the middle of a preheated 425°F. oven for 1 hour. Let the potatoes cool, halve them lengthwise, and scoop them out, leaving a 1/4-inch shell and reserving the potato pulp for another use. Cut each shell lengthwise into 6 strips and arrange the strips on a baking sheet. Brush the strips with the oil, sprinkle them with paprika, the salt, and pepper to taste, and bake them in the middle of the preheated 425°F. oven for 20 to 25 minutes, or until they are crisp and golden brown. Serve the potato skins with the sour cream.
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