Broiled Potato Skins Recipes

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BROILED POTATO SKINS



Broiled Potato Skins image

These broiled potato skins are perfect for any gathering and the perfect snack.

Provided by Jennifer J @chocolate_cutie

Categories     Vegetable Appetizers

Number Of Ingredients 5

4 large potatos
2 teaspoon(s) butter, softened
1 cup(s) monterey jack cheese with jalapeno peppers or your fav cheese
4 - bacon slices, crisp and crumbled
- salt

Steps:

  • Prick potatoes with fork to allow steam to escape.
  • Bake potatoes in 425 oven until tender, about 1 hour.
  • Cool slightly and cut each potato lengthwise into halves, scoop out insides, leaving a 3/8 inch shell.
  • Spread inside of shells with butter, sprinkle with salt.
  • Cut each potato into six pieces, sprinkle with cheese and bacon.
  • Set oven control to broil or 550.
  • Broil potato pieces about 5 inches from heat until cheese is melted, about 2 minutes.
  • Makes 48 appetizers.

ROASTED POTATO PEELS



Roasted Potato Peels image

Provided by Ree Drummond : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 9

Peels from 6 large russet potatoes (stored in a bowl of water to avoid discoloration)
2 tablespoons butter, melted
2 tablespoons oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch paprika
Pinch dried oregano
2 tablespoons chopped chives
Sprinkle of sea salt

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with a layer of paper towels.
  • Drain the peels and tip onto the paper towel-lined baking sheet. Dry the peels thoroughly, then discard the paper towels. Pour over the butter, oil, kosher salt, pepper, paprika and oregano and toss.
  • Roast, stirring once, until crisp and golden, about 20 minutes. Tip the peels into a serving dish, sprinkle over the chives and sea salt and toss.

GRILLED BBQ POTATO SKINS



Grilled BBQ Potato Skins image

Provided by Food Network

Categories     appetizer

Time 1h50m

Yield 3 servings

Number Of Ingredients 9

3 russet potatoes, scrubbed
4 slices cooked bacon, crumbled
2 tablespoons butter, melted
1 clove garlic, minced
3/4 cup Cheddar
1/2 cup barbecue sauce, warm
1/2 pound pulled pork
Sour cream, for topping
2 tablespoons snipped chives, for garnish

Steps:

  • Preheat oven to 350 degrees F.
  • Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle.
  • Bake 4 strips of bacon on a small sheet pan in the oven for 15 minutes. Crumble bacon when it's cooled.
  • Preheat grill to medium heat.
  • Cut potatoes in half, lengthwise, and spoon out the flesh, leaving a half inch shell.
  • Melt the butter in saucepan and add minced garlic. Brush potatoes with the butter and garlic mixture. Flip over and butter the bottoms.
  • Place potatoes on grill and cook until crisp, about 4 to 4 1/2 minutes on each side and remove from grill.
  • Divide the cheese, barbecue sauce and pulled pork among the potatoes. Top potato skins with sour cream, crumbled bacon and chives for garnish.

GRILLED POTATO SKINS



Grilled Potato Skins image

It's easy to love these delicious appetizers. They're nice to serve outside when you invite friends over for a grilled meal. They remind me of the potato skins I have had in restaurants-only better! -Mitzi Sentiff, Annapolis, Maryland

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 8 appetizers.

Number Of Ingredients 9

2 large baking potatoes
2 tablespoons butter, melted
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese
3 bacon strips, cooked and crumbled
2 green onions, chopped
Sour cream

Steps:

  • Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 in. on the potato skins. Place skins on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender. Combine the butter, rosemary, salt and pepper; brush over both sides of potato skins., Grill potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat; grill 2 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream.

Nutrition Facts : Calories 327 calories, Fat 16g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 611mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 12g protein.

HOMEMADE POTATO SKINS



Homemade Potato Skins image

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

6 small russet potatoes, scrubbed
1 tablespoon olive oil, or as needed
1 tablespoon canola oil, or as needed
salt to taste
6 slices center-cut bacon
ground black pepper to taste
½ cup shredded Cheddar cheese, or to taste
¼ cup sour cream, or to taste
2 medium green onions, thinly sliced

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

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