POTATO SKINS
Baked potato skins filled with cheese and bacon and topped with green onions and sour cream for the perfect, easy to eat appetizer.
Provided by makeyourmeals
Categories Appetizer
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F
- Clean the potatoes and allow to dry. Rub the olive oil all over the potatoes.
- Place potatoes in the oven and bake for 30-40 minutes until skin is crisp and potatoes are tender. Remove from the oven and allow to cool until able to be handled.
- Cut potatoes in half lengthwise. Scoop out the insides, leaving about ¼ inch of the potato inside the skins.
- Add the Italian seasoning to the melted butter and mix well. Brush the butter mixture on both the outside and the inside of the potatoes.
- Sprinkle the inside lightly with salt. Place potato halves face-down on a baking sheet and bake for 5 minutes.
- Turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown, approximately 5 minutes.
- Remove the potatoes from the oven. Add the cheese and bacon to the inside of the potatoes. Bake until the cheese melts, approximately 3-4 minutes
- Serve immediately.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
LOADED POTATO SKINS
Make and share this Loaded Potato Skins recipe from Food.com.
Provided by PetsRus
Categories Lunch/Snacks
Time 40m
Yield 8 appetizers
Number Of Ingredients 13
Steps:
- Preheat oven to 475°F.
- Cut potatoes in half lengthwise, scoop out flesh (discard or save for another use) leave a ¼ inch shell.
- Place on a greased or lined baking sheet.
- Mix together the oil, salt, pepper and paprika and brush all over the skins.
- Bake in the oven for 7-8 minutes skin side up.
- Turn over and bake again for 7-8 minutes.
- In the meantime mix together: cheddar cheese, red pepper, and chives.
- Mix together in another bowl the garlic, mustard, hot sauce, sour cream and the egg, and then combine with the mix above.
- Divide this mixture into the skins, sprinkle with bacon, return to the oven and bake for about 4-5 minutes.
- Very nice served with more sour cream and green onions.
Nutrition Facts : Calories 242.6, Fat 15.7, SaturatedFat 6.8, Cholesterol 53.3, Sodium 221.7, Carbohydrate 17, Fiber 1.9, Sugar 1.8, Protein 8.8
FULLY LOADED POTATO SKINS
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 2h50m
Yield 20 stuffed potato skins
Number Of Ingredients 9
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.
POTATO SKINS
Steps:
- Lightly grease outside of potatoes, cut small slit in top and bake at 425 degrees F for 45 minute or until soft. Let stand until cool enough to handle, about 15 minutes.
- Cut potatoes in half lengthwise and scoop out cooked potato, leaving a very thin layer of potato. (Save cooked potato for mashed potatoes or hash browns.)
- Brush outside and inside of skins with melted butter. Sprinkle inside with steak seasoning and Parmesan cheese.
- Place on lightly greased baking sheet. Bake 8 minutes or until crisp and bubbly.
- Fill with cheddar cheese and bacon. Bake 3 minutes or until cheese is melted. Top with a dollop of sour cream and sprinkle of chives.
- Variation: Twice Baked Potato Fingers Bake 3 large (about 5-inch) potatoes for 1 hour; cool. Cut in half lengthwise, and then lengthwise in half again, making 12 long fingers. Scoop out and proceed as above.
NESTED POTATO SKINS
What a fun idea - potato skins... without the skins! Not only are these little guys tasty and cute, but they are also a great trick for controlling portion sizes.
Provided by Melissa Sperka
Categories Other Breakfast
Time 40m
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 450 degrees. Spray a 12 cup muffin tin with butter spray and set aside. Grate the clean, unpeeled potatoes with a box grater, and blot with a paper towel to remove the excess moisture but, don't rinse. In a mixing bowl, mix together the grated potatoes, egg whites, parmesan cheese and seasonings.
- 2. Scoop 1/4 cup of the potato mixture into each muffin cup and press firmly onto the bottom and up the sides of each cup. Spray each nest with butter flavored cooking spray. Place into the oven and bake for 20-25 minutes or until golden brown.
- 3. Remove from the oven and run an off-set spatula or knife carefully around each to loosen the edges. Cool in the pan for 5 minutes before removing. To assemble, sprinkle each nest with shredded cheese and pipe sour cream into the middle. Sprinkle the crumbled bacon on top then garnish with chopped chives or parsley. Serve warm. Cook's Note: If you'd like to simplify even further, a 20 ounce package of refrigerated shredded hash browns will work beautifully!
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
SERIOUS POTATO SKINS
There's no trick to these loaded potato skins, and making them is a breeze. Pile them high with toppings and broil until they look like something you may have eaten at an Irish bar in the bad part of town during college, the game playing on a big screen above the bathroom doors. That bar was pretty good, you know.
Provided by Sam Sifton
Categories appetizer
Time 1h30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Rub the potatoes lightly with olive oil and bake them on a foil-lined baking sheet until their skins are crisp and a fork easily slides into their flesh, about 1 hour. Transfer the potatoes to a wire rack and let cool for 10 minutes.
- While the potatoes are cooking, assemble the toppings. Cook the bacon in a large skillet over medium heat until crisp, then transfer to a small bowl. Reserve the bacon fat. Grate the cheese into a small bowl; you should have about 2 cups. Trim and thinly slice the scallions. (Feeling frisky? Caramelize some onions. Shred some ham or grate some Gruyère.)
- Using an oven mitt or a folded kitchen towel to handle the hot potatoes, cut each into quarters lengthwise to create four wedges. Using a small spoon, scoop the flesh from each wedge, leaving 1/4 inch or more of the flesh. (Save the scooped potatoes for another use, like potato pancakes or soup.)
- Set the oven to broil. Return the wedges to the foil-lined baking sheet. Paint a bit of bacon fat on each, then top with cheese and bacon. Place under the broiler until the cheese is bubbling. Place the skins on a serving plate. Season with salt and pepper. Spoon a teaspoon or so of sour cream on each and scatter the scallions over the plate. Serve with hot sauce.
POTATO SKINS
Crispy potato skins with cheese and bacon
Provided by Harriet Ward 1
Time 1h
Yield Serves 2
Number Of Ingredients 0
Steps:
- Cut bacon or use lardons and cook in oil until crispy. Cook potatoes in oven
- Take potatoes out, wait unitl cool. Half them and empty the potato from the skins into a bowl. Mix with cheese, a bit of butter and bacon.
- Scoop them back into the potato skins and sprinkle with cheese. Cook in the oven until crispy and golden. Enjoy as a snack, side, or with a salad
BACON CHEDDAR POTATO SKINS
Wondering how to make potato skins taste great? I top my restaurant-worthy loaded potato skins with cheese, bacon and a dollop of sour cream. Have them at lunch, snack time or cocktail hour. -Trish Perrin, Keizer, Oregon
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 350 calories, Fat 19g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 460mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 4g fiber), Protein 12g protein.
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5/5 (4)Total Time 40 minsCategory AppetizerCalories 239 per serving
- If using fresh potatoes: Shred the unpeeled potatoes into a medium size mixing bowl using a box grater or food processor. Blot gently with a paper towel to remove any excess moisture. Don't rinse. If using frozen shredded hash browns: Thaw completely before adding to the mixing bowl.
- Mix shredded potatoes, egg whites, Parmesan cheese, salt, onion powder, garlic powder and pepper together.
- Scoop 1/4 cup of potato mixture into each muffin cup. Usie a small glass to press the potato mixture firmly into the bottom and up the sides of each cup.
POTATO SKINS ⋆ 100 DAYS OF REAL FOOD
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5/5 (2)Total Time 20 minsCategory Lunch, Sides, Snacks & AppetizersCalories 205 per serving
- Mash the cut sides with a fork to break up and flatten out the potato a little. Add salt and pepper along with any other desired toppings.
- Melt 2 – 3 tablespoons butter in a large sauté pan over medium-high heat. Stick the potatoes in (skin side down) and fry until bottoms are brown and crispy. It should take 5 – 10 minutes. Enjoy!
POTATO SKINS RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
4.5/5 (4)Estimated Reading Time 4 minsServings 8Total Time 1 hr
- Cut potatoes in half length wise. Liberally coat all sides of potatoes with olive oil (or reserved fat from bacon). Place cut side down on lined baking sheet. Bake at 400-degrees F for 30-35 minutes. Potatoes should be soft when pricked with a fork. Let cool slightly.
- When potatoes are cool enough to handle, scoop out insides (reserve for another recipe) leaving about 1/4-inch of flesh attached to potato skins.
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4.5/5 (4)Calories 238 per servingEstimated Reading Time 5 mins
- Preheat oven to 400 degrees. Wash potatoes and thoroughly dry. Pierce potatoes several times with a sharp knife and place on a baking sheet. Using your hands, rub 1 Tbsp of olive oil over the outsides of the potatoes. Sprinkle the potatoes lightly with kosher salt. Bake in the preheated oven for 50 minutes. Remove from the oven and let cool for 10 minutes or until cool enough to handle.
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- Slice the potatoes in half lengthwise and scoop out the flesh leaving abut 1/4 inch of the potato. Brush the inside of the potato with the melted butter, then flip face down and return to the oven for 5 minutes. Flip the skins using tongs and cook for an additional 3 minutes.
- Sprinkle a little bit of shredded cheese into each skin, fill with the meat mixture, then top with remaining shredded cheese. Return to the oven and cook for 4 minutes, or until the cheese is melted. Top with green onions, if desired.
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From feastandfarm.com
5/5 (1)Total Time 33 minsCategory AppetizerCalories 207 per serving
- In a medium bowl, mix the hash browns, egg whites, salt, pepper, garlic powder, onion powder and parmesan cheese.
- Place about 1/4 cup of the mixture into each muffin tin and press to spread them up the sides slightly.
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From mamagourmand.com
5/5 (2)Category AppetizerCuisine AmericanCalories 187 per serving
- Preheat oven to 400ºF. *To decrease cooking time, start cooking potatoes in the microwave first. Use a fork to prick potatoes a few times. Microwave potatoes all at once for 5 minutes. Flip over and microwave for 5 more minutes. **Alternatively, follow these directions to cook baked potatoes in the Instant Pot.
- Place potatoes on a baking sheet and drizzle vegetable over them. Use hands or pastry brush to rub oil over skins. Bake for 15-20 minutes, flip potatoes, and bake for 15-20 minutes more, or until potatoes are fork-tender. Cooking time will vary based on size of potatoes and if cooking started in microwave.
- When cool enough to handle, slice potatoes in half lengthwise. Use a spoon to scoop out the middle, leaving some flesh around the skin.
- Brush inside and outside of prepared skins with more vegetable oil. Season both sides generously with salt.
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5/5 (2)Category Appetizers, Main Dish, SnackServings 12Total Time 50 mins
- With a paper towel (or just with your hands) rub the skin of the potatoes with 2 tablespoons canola oil so that they're nice and moist.
- Place potatoes on a baking sheet and bake until skin is crisp and potatoes are tender, about 30 to 40 minutes.
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- In a medium mixing bowl, beat the egg whites, then add the shredded hash browns, Parmesan cheese, garlic salt, onion powder and black pepper. Mix until well combined.
- Divide evenly among 18 muffin cups pressing firmly onto the bottom and sides of each muffin cup. Spray the tops of each nest with butter flavored cooking spray.
- Bake for 22-25 minutes or until golden. Allow to cool for 5 minutes before removing from the pan. Run a knife or off set spatula gently around each to loosen the edges.
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