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
MOJO SHRIMP POTATO SKINS
Provided by Food Network Kitchen
Time 1h35m
Number Of Ingredients 0
Steps:
- Toppings: Shrimp sauteed with rum and mojo sauce
- How to Make Classic Potato Skins:
- Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)
GOURMET POTATO SKINS
Make and share this Gourmet Potato Skins recipe from Food.com.
Provided by CountryLady
Categories Lunch/Snacks
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse potatoes, prick all over with a fork and place on a bed of salt in a baking dish; bake in a preheated 400F oven for an hour or until just tender, turning once.
- After the potatoes have cooled slightly, cut in half lengthwise and, using a small spoon, scoop out the flesh, leaving about 1/4 inch of potato lining each half; brush the potato halves inside & out with butter and place on a baking sheet.
- Sprinkle with half the cheese, fill the potatoes with ham (or bacon), red pepper & green onions; season with salt & freshly ground pepper and top with remaining cheese.
- Bake for 15 minutes or until hot & bubbling.
CANADIAN GOURMET POTATO SKINS
Make and share this Canadian Gourmet Potato Skins recipe from Food.com.
Provided by and57909
Categories Pork
Time 1h
Yield 4-12 serving(s)
Number Of Ingredients 8
Steps:
- Rinse potatoes, slice in half lengthwise, then put on a baking dish; bake in a preheated 400°F oven for an hour or until just tender, turning once.
- After the potatoes have cooled slightly, in half lengthwise and, using a small spoon, scoop out the flesh, leaving about 1/4 inch of potato lining each half; brush the potato halves inside & out with butter and place on a baking sheet.
- Sprinkle with half the cheese, fill the potatoes with bacon; season with salt & freshly ground pepper, dry parsley and top with remaining cheese.
- Bake for 15 minutes or until hot & bubbling.
- While the potatoes are baking for the last time it`s a good idea to mash the insides of the potatoes (scooped out earlier) by mashing with potato masher adding milk, pepper, salt.
- Top with parsley and leftover bacon bits.
Nutrition Facts : Calories 516.4, Fat 23.6, SaturatedFat 14.9, Cholesterol 71.6, Sodium 383.1, Carbohydrate 57.9, Fiber 7, Sugar 2.8, Protein 19.9
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