CRISPY NASHVILLE CHICKEN SKINS
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the skins: Preheat oven to 350 degrees F.
- Line a large baking sheet with parchment paper and coat paper with oil.
- Trim chicken skins to palm-size pieces. This will provide a chip-like finished product, great for dipping.
- Spread chicken skins in a single layer on baking sheet and flatten. Lightly coat the skins with additional oil. Bake until fat is rendered out, 25 to 30 minutes. Transfer to paper towels to rest and cool.
- For the Nashville seasoning: Meanwhile, combine cayenne, brown sugar, salt, garlic powder, paprika, chili powder, onion powder, black pepper, ground mustard, lemon pepper, coriander, cumin and Reaper powder in a small bowl and mix thoroughly. Set aside.
- Pour oil into a large pot to measure at least 2 inches deep and bring up to 350 degrees F.
- Place a handful of skins in the oil and fry until warmed through and crispy, 1 to 2 minutes. Remove from the pot using a metal strainer and place in a large bowl. Sprinkle the seasoning over the skins and toss to coat evenly. Make sure the oil returns to 350 degrees before starting a new batch.
STEEL CITY SAUSAGE POTATO SKINS
Provided by Food Network Kitchen
Time 1h40m
Number Of Ingredients 0
Steps:
- Toppings:
- Sauteed onions and kielbasa, sauerkraut and grated Swiss 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.)
POTATO SLICES MADE LIKE POTATO SKINS
Potatoes are sliced and baked, then topped with the makings of your favorite potato skins. Serve as a side dish or even as appetizers. These are so yummy!
Provided by Marie
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°.
- Brush both sides of potato slices with butter and place on an ungreased baking sheet.
- Bake for 30 to 40 minutes or until lightly browned on both sides, turning once during baking.
- Remove from oven and top with bacon, cheese and green onions.
- Return to oven and bake until cheese melts.
- Serve topped with a dollop of sour cream.
Nutrition Facts : Calories 571.9, Fat 37.8, SaturatedFat 21.7, Cholesterol 101, Sodium 602.1, Carbohydrate 39, Fiber 5, Sugar 2.3, Protein 20.6
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
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