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.

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.

VEGETARIAN SOUTHWESTERN POTATO SKINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Prick potatoes a few times with a fork. Rub potatoes with 1 teaspoon oil and set directly on the oven rack. Bake for 1 hour. Transfer to a cutting board and let cool until easily handled. Keep the oven on.
• Cut the potatoes lengthwise and scoop out flesh to within 1/4 inch of skin. Brush remaining oil over the skins and sprinkle with salt. Place them on a baking sheet skin-side down and bake for 5 minutes.
• Meanwhile, combine black beans, corn, picante sauce, jalapeno, onion, lime juice, and cumin in a bowl. Stir until evenly combined.
• Divide filling between the potatoes and top with Cheddar cheese. Bake until cheese has melted, about 5 minutes.

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