Savory Potato Skins Food

SAVORY POTATO SKINS

Steps:

• Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Place on a greased baking sheet; bake until tender, 1-1-1/4 hours. Cool slightly., Cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells (save pulp for another use)., Cut each half shell lengthwise into quarters; return to baking sheet. Brush insides with butter. Mix seasonings; sprinkle over butter., Broil 4-5 in. from heat until golden brown, 5-8 minutes. If desired, mix sour cream and chives and serve with potato skins.

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.

SAVORY POTATO SKINS

Steps:

• Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. thick shell. (Save pulp for another use.)
• Cut shells lengthwise into quarters and place on greased baking sheet.
• Brush insides with butter.
• Combine salt, garlic powder and paprika; sprinkle over the skins.
• Broil until golden brown, 5-8 minutes.
• If desired, combine sour cream and chives and serve with potato.

SAVORY POTATO SKINS WORTH WAITING FOR

Steps:

• Marinate chicken in wine for 2 hours minimum
• Bake potatoes
• Fry chicken in a little oil in a frying pan
• Add marinade to the chicken in the pan and cook it down to make a kind of glaze on the chicken
• Cut potatoes in half
• Scoop out the insides, leaving ¼ in shell
• Reserve the insides of the potato for another use
• Place chicken, eggs, onion, coriander, dehydrated milk, salt and pepper in a food processor and pulse until the ingredients are ground finely
• Scrape down the sides of the bowl a couple of times so that everything gets ground evenly
• Adjust seasoning at this time
• Scoop chicken mixture into potato skins and dust with remaining coriander
• Serve warm or cold