Skinny Skins Baked 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.

POTATO SKINS

Steps:

• 1.Lightly grease the outside of potatoes, cut small slit in the top and bake at 425°F for 45 minutes or until soft. Let stand until cool enough to handle (about 15 minutes).
• 2.Cut the potatoes in half lengthwise and scoop out the cooked potato, leaving a very thin layer of potato. (Save the cooked potato for mashed potatoes or hash browns.)
• 3.Brush the outside and inside of skins with melted butter. Sprinkle the inside with seasoned salt and Parmesan cheese.
• 4.Place on a lightly greased baking sheet. Bake for 8 minutes or until crisp and bubbly.
• 5.Fill each with Cheddar cheese and bacon.
• 6.Bake 3 minutes or until the cheese is melted.
• 7.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.

POTATO SKINS BAR

Steps:

• Preheat the oven to 400 degrees F.
• Wash the potatoes and rub the skins liberally with vegetable oil. Put the potatoes on a baking sheet and bake until fork-tender, 45 minutes to 1 hour.
• Slice the baked potatoes in half lengthwise, then scrape out the inner flesh with a cookie scoop or spoon, leaving a small margin of potato in the skins. Brush both sides of the potato skins with vegetable oil. Salt both sides liberally. Place the skins cut-side down on the baking sheet and return to the oven. Bake for 7 minutes, then flip the skins to the other side. Bake until the skins are crispy, about 7 minutes more.
• Meanwhile, fry the bacon in a skillet until crisp, then remove to a paper towel-lined plate to cool.
• When ready to serve, chop the bacon into bits and transfer to a small bowl. Put the cheese, ham, salsa, sour cream, ranch and chives in separate bowls. Lay out the fixings, put the skins on a platter and have everyone help themselves at the skins bar.

CRISPY BAKED SKINS

Steps:

• Heat oven to 180C/fan 160C/gas 4. Prick potatoes with a fork. Place on a baking sheet, then bake for 1 hr until skins are very crisp and the potato flesh is tender.
• Turn oven to 200C/fan 180C/gas 6. Cut potatoes in half, scoop out flesh. Cut potato shells into quarters, brush with melted butter. Return to oven for 10-20 mins until crispy. Sprinkle with sea salt and black pepper to serve.

SKINNY DIPPERS (BAKED POTATO SKINS FOR DIPPING)

Steps:

• ----ToMake Garlic Dip----.
• In a small bowl, combine the garlic, mustard, and egg yolks and stir until well blended.
• Combine the vegetable and olive oils and slowly add the oils, a drop at a time at first, beating constantly.
• As the mixture begins to thicken, add oil a little faster and beat until the mixture is smooth.
• Add the lemon juice, salt and pepper.
• ----ToMake Potato Skins----.
• Scrub potatoes and pat dry.
• Pierce in several places with fork.
• Bake potatoes at 375F to 400F for about 45 to 60 minutes or until tender.
• Cool slightly and then cut in half.
• Scoop out flesh leaving in 1/8” to ¼“ inch thick shell.
• (Keep the potato flesh for recipes calling for mashed potatoes).
• Turn oven up to 500F.
• Using a kitchen shears or very sharp vegetable knife, cut the shells in half and then in half again giving you 8 sections for each potato.
• Brush both sides of skins with melted butter and sprinkle with coarse salt.
• Place on a baking sheet.
• Bake about 10 to 12 minutes or until crisp.
• Serve with garlic dip.

BAKED POTATO SKINS

Steps:

• Bake potatoes at 400° for 1 hour or until tender. Cool slightly; cut in half lengthwise and scoop out pulp, leaving 1/4 in. shell. (Save removed potato pulp for another use.) , Cut skins into strips or halves; brush skin sides with butter and place on a baking sheet. Sprinkle pulp sides with salt and paprika; top each with the green onions, bacon, ham or shrimp, chopped peppers and cheese. , Bake at 450° for 10-15 minutes or until cheese is melted and skins are crisp. Serve with sour cream.

HEALTHY BAKED POTATO SKINS

Steps:

• Wash potatoes and bake in 350 degree oven for about an hour. Do not prick the potatoes. Remove from oven and cool.
• Slice potatoes in half lengthwise and scoop out the soft insides with a spoon. Get as much out as possible without puncturing the skin. Spray both sides of the skin with non-fat cooking spray and season with salt and pepper.
• Place back in a 350 degree oven for about 3-5 minutes, until crisp.
• Mix sour cream, garlic and chives. Season lightly with salt and pepper.
• Fill each potato skin with tomatoes, scallions, bacon, bell pepper, and cheese. Place back in oven until cheese melts, about 2-3 minutes.
• Serve with cold sour cream & garlic/chive sauce.
• Yummy!

LOADED POTATO SKINS

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.