Super Potato Skins Food

SUPER POTATO SKINS

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.

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

ELEVATED POTATO SKINS

Steps:

• Preheat the oven to 350 degrees F.
• Pierce the potatoes a few times with a fork, then place directly on the center rack in the oven. Bake until tender, about 1 hour.
• Meanwhile, melt the butter in a saute pan over medium-high heat. Add the leeks, 1 teaspoon salt and 3 or 4 turns pepper; saute until the leeks are wilted, 3 to 4 minutes. Add the mushrooms and thyme and saute until lightly browned, another 5 to 6 minutes. Remove from the heat and set aside.
• Halve the baked potatoes lengthwise and scoop out the flesh, leaving a 1/4-inch-thick shell. Set aside to cool. Reserve the potato innards for another use.
• Fill a deep, heavy pot with 3 inches of canola oil; heat to 350 degrees F on a deep-fry thermometer.
• Working in batches, fry the potato skins in the oil until crispy and golden brown, 5 to 6 minutes. Drain on paper towels.
• Arrange the fried potato skins, scooped-side up, on a baking sheet. Season with 1 teaspoon salt and 3 or 4 turns pepper. Fill the skins with the mushroom-leek filling and top with the Brie and prosciutto. Transfer to the oven and bake until the brie is melted and the prosciutto crispy, 6 to 8 minutes. Garnish with the chives and serve.

SUPER EASY POTATOE SKINS

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.

SUPER BOWL SUPER STUFF'D N' CRISPY POTATO SKINS

Steps:

• Bake the potatoes until tender (I bought the micorwavable kind, you may bake them though). Let potatoes cool. In a medium size bowl mix the Sour Cream, Baccon, Shredded Cheese, Salt, Pepper. Refridgerate for 10-15 minute Take the potatoes half them, and then fourth them. Scoop almost all the potato flesh out with a spoon, I like to leave a little so it's more like a french fry, but it dosnt really matter.
• While the filling is in the fridge, heat your oil (I have a fryer) to about 350 degrees. Once the oil is hot drop the skins into fryer or pan. Cook the skins until crispy (5-8 mins). Once done place them on a plate lined with a paper towel to absorb grease.
• Take out the filling and preheat the oven to "Broiler" Get a baking sheet and fill the skins with the filling, don't put too much or all the filling will come out. Broil the potato skins until the filling is hot and goey. If you want, garnish with green onion.
• Review and Comment! They are much appreciated! I hope you love these as much as I do! Thanks! :).

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.

SUPER LOADED CHILI POTATO SKINS

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.

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.