Raclette Potato Skins Food

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.

TWICE-BAKED POTATO-AND-RACLETTE CASSEROLE

Steps:

• Preheat oven to 375 degrees, with racks in upper and lower thirds. Butter a 2- to 2 1/2-quart baking dish. Bake potatoes directly on upper rack until tender, 1 hour to 1 hour, 15 minutes. Remove and let cool slightly; when cool enough to handle, cut in half and scoop out flesh, reserving skins. Rice or mash potato flesh in a large bowl; add butter, sour cream, cream cheese, half of raclette, milk, 2 teaspoons salt, and 1/4 teaspoon pepper and mix until smooth and creamy. Transfer to prepared dish; top with remaining raclette.
• Slice potato skins into 1 1/2-inch-wide strips. Transfer to a rimmed baking sheet; toss with oil, garlic, sage, and 1/2 teaspoon salt. Spread in a single layer. Bake casserole on upper rack and skins on lower rack until cheese melts and skins become crisp and golden brown, 25 to 30 minutes. Sprinkle roasted skins over casserole; top with chives and serve.

RACLETTE (POTATOES AND CHEESE FROM SWITZERLAND)

Steps:

• Scrub the potatoes, but do not peel them. Use the tip of a knife to cut out any eyes.
• Put the potatoes in a pan of cold, salted water. Bring it to the boil and cook them for 15 to 20 minutes.
• Cut the cheese into thin slices.
• Check that the potatoes are cooked by pushing a sharp knife into one. It should come out easily.
• Drain the potatoes and let them cool a little. Cut them in half. Lay the cheese onto the cut side of each potato.
• Put the potatoes under the broiler (or onto a grill rack) and cook until the cheese melts and starts to bubble.

RACLETTE WITH POTATO ROUNDS

Steps:

• Preheat oven to 425 degrees. Toss potatoes with olive oil and salt on a rimmed baking sheet. Bake, tossing halfway through, until golden, about 17 minutes. Transfer potatoes to an ovenproof 6-inch skillet. Top with raclette. Bake until bubbly, about 5 minutes. Top with cornichons, and serve with toothpicks.

RESTAURANT-STYLE POTATO SKINS

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 and sprinkle with green onions. Arrange them in the prepared baking pan.
• Bake for 7 minutes, or until the cheese is melted. Serve hot with sour cream.