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
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.
SUPER POTATO SKINS
Load up these baked potato skins with CHEEZ WHIZ, bacon bits, green onions and sour cream. These Super Potato Skins are full of amazing taste.
Provided by My Food and Family
Categories Onions
Time 30m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375°F.
- Cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells. (Reserve centers for another use.) Cut shells crosswise in half.
- Place shells, skin-sides down, on baking sheet; brush insides of shells lightly with oil. Bake 15 min. or until golden brown.
- Microwave CHEEZ WHIZ in microwaveable bowl on HIGH 3 min., stirring after 1-1/2 min. Spoon into potato shells; top with remaining ingredients.
Nutrition Facts : Calories 150, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 500 mg, Carbohydrate 10 g, Fiber 0.7792 g, Sugar 4 g, Protein 5 g
POTATO SKINS
Gouda cheese is piled generously on baked potato skins along with pepperoni and green onions.
Provided by KATHLEEND
Categories Appetizers and Snacks Meat and Poultry
Time 1h50m
Yield 10
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Bake potatoes in the preheated oven 1 hour, or until tender. Remove from heat.
- Lower oven temperature to 350 degrees F (175 degrees C).
- Cut baked potatoes in half. Scoop out potato, leaving a small layer on the skins. Cut halves into four strips. Place strips on a medium baking sheet.
- Sprinkle 1 cup Gouda cheese thinly over potato strips. Top with pepperoni, followed by green onions and remaining Gouda cheese.
- Bake topped potato strips in the 350 degrees F (175 degrees C) oven 30 minutes, or until cheese is bubbly and lightly browned.
Nutrition Facts : Calories 538.7 calories, Carbohydrate 33.6 g, Cholesterol 102.4 mg, Fat 33.3 g, Fiber 4.2 g, Protein 26.1 g, SaturatedFat 15.3 g, Sodium 1155.4 mg, Sugar 2.6 g
HOMEMADE POTATO SKINS
Homemade potato skins are great while watching football or serving at a casual party. There is absolutely no need to deep fry them. As long as the skins are cooked at a high heat, they will be perfectly crispy! After eating these my boyfriend proclaimed, "no need to spend ten bucks at a restaurant anymore!"
Provided by Brooke
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Rub potatoes with olive oil and place on a baking sheet.
- Bake in the preheated oven until tender, about 1 hour. Remove from the oven and let sit until cool enough to handle, about 10 minutes. Increase the oven temperature to 450 degrees F (230 degrees C).
- Cut potatoes in half lengthwise. Scoop out the flesh, leaving 1/4 inch on the skin. Brush canola oil all over the potato skins, outside and inside, and sprinkle with salt. Reserve flesh for another use.
- Bake skins in the preheated oven for 10 minutes. Flip and continue to bake for 10 minutes more. Remove from the oven. Turn on the oven's broiler.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
- Arrange the potato skins flesh-side up on a roasting pan or rack. Sprinkle the insides with pepper, Cheddar cheese, and crumbled bacon. Return to the oven and broil until cheese is bubbly, about 2 minutes. Remove from the oven.
- Add a dollop of sour cream to each skin and sprinkle with green onions.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 30.8 g, Cholesterol 26.4 mg, Fat 14.4 g, Fiber 3.9 g, Protein 10.1 g, SaturatedFat 5.5 g, Sodium 299.3 mg, Sugar 1.5 g
SUPER LOADED CHILI POTATO SKINS
Potato skins are baked until crisp, then filled with chili and cheese and topped with sour cream and chopped green onions.
Provided by HORMEL CHILI(R)
Categories Trusted Brands: Recipes and Tips HORMEL Chili
Time 1h15m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees F. Scrub potatoes and dry well. Pierce several times with tip of knife; arrange on large baking sheet. Bake 45 minutes or until tender. Cool.
- Slice each potato in half; scoop out flesh (reserve for mashing or potato pancakes), leaving 1/4-inch shell. Brush inside and outside of each potato half with oil; season with salt and pepper.
- Arrange potato halves on baking sheet. Bake 10 minutes, until crisp and golden brown, turning once.
- Spoon chili into potato shells; top with cheese. Bake 3 to 5 minutes or until cheese is melted. Top with sour cream and green onions.
Nutrition Facts : Calories 201.7 calories, Carbohydrate 20.4 g, Cholesterol 25 mg, Fat 9.9 g, Fiber 2.1 g, Protein 8.4 g, SaturatedFat 5.2 g, Sodium 288.2 mg, Sugar 1.3 g
SUPER EASY POTATOE SKINS
This was a great way to use up a couple extra potatoes I had. Plus it was a yummy lunch for me and my son. I will probable double the recipe to make these for an appetizer for a group.
Provided by Jfoxe
Categories Potato
Time 20m
Yield 4 halves, 2 serving(s)
Number Of Ingredients 4
Steps:
- Pre-heat the broiler on your oven.
- Wash the potatoes thoroughly.
- Poke the potato 4-6 times with a fork to let moisture out during "baking".
- OPTIONAL: Rub butter on the out side of the potato and season with garlic, salt, pepper, or what ever seasoning you would like to give it a little extra flavor.
- Put the potatoes on a plate and put cook in the microwave for 10 minutes.
- While the potatoes are baking, cook the bacon. I did it in the broiler to save on an extra pan and keep it easy. Just keep an eye on it so they don't burn. I just laid the bacon out on my broiler pan and put it right under the broiler.
- Once the potatoes are done, take them out and slice them in half.
- Use a spoon to scoop out a little of the inside to form a small shallow "bowl" with the potato.
- Chop the cooked bacon and sprinkle some in each of the potato "bowls" I plan for appx one slice per potato half.
- Next, Sprinkle cheese over the potatoes. I say 1/2 cup for 4 halves just as a general guess. You can go light or go heavy, how ever you prefer.
- Put the potatoes on a broiler pan, if you used one for the bacon, or even just a cookie sheet.
- Put the pan directly under the broiler and cook until the cheese melts and starts to brown.
- Remove from oven.
- Top with desired amount of sour cream and serve.
- Optional: you can sprinkle fresh chives or green onion on top after the sour cream.
POTATO SKINS
Spicy Cheese & bacon skins
Provided by Emeraldlass
Time 2h30m
Yield Serves 4
Number Of Ingredients 0
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, garlic powder and Paprika.
- 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.
HAMBURGER POTATO SKINS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Coat the potato skins liberally with vegetable oil. Put the potatoes on a baking sheet and bake until fork-tender, 45 minutes to 1 hour.
- As the potatoes near the end of their cooking time, cook the meat. Place a large skillet over medium-high heat, add the beef and garlic and season with kosher salt and pepper. Cook until browned, about 10 minutes. Mix in the ketchup, seasoning salt, mustard and Worcestershire and set aside.
- 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 (reserve the scooped-out flesh for another use). Brush both sides of the potato skins with vegetable oil. Add kosher salt and pepper liberally to both sides of the skins, then place them cut-side down on the baking sheet and return to the oven. Bake until crispy, another 10 minutes.
- Fill the potato skins with the meat mixture and top with the grated Cheddar. Top each with the shredded lettuce and pickles, sprinkle over the sesame seeds and serve.
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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!
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- Poke potatoes several times with a fork and wrap with aluminum foil. Place directly on the oven rack, in the center of the oven, and bake until a knife easily pierces through, about 50-60 minutes. Alternatively, use one of these other baked potato cooking methods.
- Slice the bacon into small pieces and cook until it barely crispy. Drain the bacon pieces on a towel and save the grease for future cooking.
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4.8/5 (428)Total Time 1 hr 40 minsCategory AppetizerCalories 174 per serving
- Bake potatoes at 400 °F, for about an hour. Spoon out the inside (you can use it for gnocchi, mashed potatoes or dumplings filled with potatoes). Place skins on a baking sheet.
- Dice scallions and set aside. Slice bacon into small pieces and cook on a frying pan until crispy.
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5/5 (3)Category AppetizerCuisine AmericanTotal Time 1 hr 10 mins
- Rinse and clean your potatoes, then bake for 60 minutes. (Or microwave potatoes for about 12 minutes.)
- Using a spoon, begin scooping out the insides of the potatoes until there is just a thin layer of the insides left. Save your potatoes that you scoop out, they are perfect for mashed potatoes!
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4.8/5 (6)Estimated Reading Time 4 mins
- Pierce each potato with a fork a few times on each side. Place the potatoes on a pan in the oven, and bake about 45 minutes, or until the skins are crisp and the potatoes feel soft.
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5/5 (37)Calories 93 per servingCategory Appetizer
- Preheat oven to 400°. Cover a baking sheet with foil and spray with non-stick cooking spray. Set aside.
- Wash potatoes and then cut the ends of the potatoes off and discard. Next cut the rest of the potatoes into approximately 1/2 inch slices.
- Brush both sides and edges of the potatoes with butter and sprinkle with salt. Place on the foil covered pan and bake for 30 minutes, or until fork tender. Turn potatoes onto the opposite side after about half way, to brown the other side.
- When potatoes are done, top with cheese, bacon and green onions. Continue baking for 3-5 minutes, or until the cheese in nice and bubbly.
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- Remove the potato skins from the oven. Top 1/3 of the potatoes with cheddar cheese and bacon. Top the next 1/3 with about 1 Tablespoon of cream cheese, a sprinkle of cheddar cheese and diced jalapeños. Top the last 1/3 with shredded buffalo chicken and Monterey Jack cheese.
- Put the potato skins back in the oven and bake for 5-10 more minutes or until filling is hot, cheese is bubbly, the tops are light golden brown, and the potatoes look crispy.
- Remove from the oven and put a dollop of sour cream on the cheddar bacon potatoes. Drizzle the buffalo chicken skins with ranch. Sprinkle green onion on the bacon and buffalo potato skins.
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Author Lexi DwyerPublished 2015-01-23Estimated Reading Time 3 mins
- Pizza potato skins: Turns out a potato is the perfect canvas for pizza ingredients like pepperoni, basil and oregano. Blogger Ashley Wagner keeps the presentation neat by serving the tomato sauce on the side for dipping.
- Shepherd's pie potato skins: With these piled-high spuds, which evoke hearty pub fare, you won't be left wondering what do with the leftover scooped-out potato — it simply gets mashed with milk and butter and added back in.
- Garlicky and cheesy crispy potato skins: Blogger Katerina Petrovska wants readers to know that Diethood, the name of her blog, refers not to cutting calories but rather "the sum of the food consumed by yours truly."
- Burger potato skins with bacon and blue cheese: Blogger Morgan Eisenberg likes to serve these skins, which are made with blue cheese, jalepeños, ground beef and caramelized onions, alongside buffalo wings.
- Easy potato skins: Here's why blogger Jamielyn Nye believes in cutting her potatoes into rounds, rather than using the skins to hold the filling: "I find [them] much easier … because you don’t have to scoop out the potatoes.
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- Line a large, rimmed baking sheet with aluminum foil and set a wire rack inside. Adjust oven rack to middle position and heat to 425 degrees.
- Add 2 tablespoons salt to warm water in a large bowl and stir until salt is dissolved. Dip a potato in the salt water and set on the wire rack. Repeat with remaining potatoes. Bake 45-60 minutes or until center of potatoes register 205 degrees on an instant-read thermometer.
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- Make the potato skins: Preheat oven to 400ºF. Wash potatoes well and pierce all over with fork. Place potatoes directly on middle oven rack and bake until skins are crisp and a knife or fork pierces the potatoes easily, about 50 minutes. Remove and let cool about 10 minutes until potatoes can be handled.
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- Wash the potatoes really well and rub with the olive oil. Place on a baking sheet and bake for one hour or until the inside of the potato is cooked.
- Carefully cut the potatoes in half and scoop out the inside of the potato leaving just a little on the skin. Place skins cut side down on the baking sheet and bake for an additional 15 minutes.
- Mash the scooped out potatoes with the milk, cheddar cheese and butter. Add salt and pepper, 3/4 of the bacon, caramelized onion, and olives. Mix well.
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Servings 16Total Time 1 hr 15 mins
- Heat oven to 425˚F. Scrub potatoes and dry well. Pierce several times with tip of knife; arrange on large baking sheet. Bake 45 minutes or until tender. Cool.
- Slice each potato in half; scoop out flesh (reserve for mashing or potato pancakes), leaving ¼-inch shell. Brush inside and outside of each potato half with oil; season with salt and pepper.
- Arrange potato halves on baking sheet. Bake 10 minutes, until crisp and golden brown, turning once.
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