Greek Potato Skins Recipes

CRISPIEST GREEK LEMON POTATOES RECIPE (PATATES LEMONATES)

Steps:

• Preheat the oven to 200C / 400F
• To prepare these extra crispy Greek lemon potatoes, cut the potatoes into wedges and place them on a large metal roasting pan. Into a bowl add the remaining ingredients (including the semolina and the 150ml of water) and blend; pour the semolina-lemon mixture over the potatoes and season well with salt and pepper.
• Bake for 40 minutes, until a nice golden crust has formed on the potatoes; turn them out of the oven, toss them a little bit to bring them upside down, sprinkle with a pinch of oregano and put back into the oven for another 30-40 minutes. If all of the liquid has been absorbed and the pan appears to be getting dry, add 1/4-1/2 of a cup hot water into the pan or some extra lemon mixture, before they have fully browned
• The secret for these extra crispy Greek lemon potatoes is to sprinkle the potatoes with some semolina, as it helps to form a nice golden crust around them. Don't be afraid of over baking them- they will become even more delicious!

CRISPY POTATO SKINS

Steps:

• Preheat oven to 400 degrees and line a sheet pan with parchment paper.
• Place the potatoes on the sheet pan and drizzle with olive oil and 1 teaspoon of salt. Roll the potatoes in the salt and olive oil mixture until well coated. Bake the potatoes for 40-50 minutes until tender. Remove from the oven and let cool.
• Add the Greek yogurt, minced garlic, dill, chives, salt, and pepper to a mixing bowl and stir until well combined. Set aside in the fridge.
• Once the potatoes are cool enough to handle, use a sharp knife to slice them in half lengthwise. Use a spoon to scoop out the flesh of the potatoes, leaving 1/4 to 1/2 inch of flesh remaining.
• To a small bowl add the 1/4 cup of olive oil, garlic powder, onion power, and black pepper. Stir until well combined. Brush the potato halves with the olive oil mixture on both the inside and outside and then bake at 425 for 24-26 minutes, flipping halfway through.
• Divide the shredded cheese and bacon evenly among the potatoes and return to oven for 5 minutes until the cheese is melted. slightly
• Let the potato skins cool slightly and then garnish with a dollop of herbed Greek yogurt and fresh chives.

GREEK POTATO SKINS

Steps:

• Heat oven 400f, prick the potatoes and bake 1 hour or until done.
• Cool potatoes slightly, cut in half, lengthwise and scoop out the pulp leaving a 1/4" shell (reserve pulp for another use) Cut skins in half lengthwise again and then cut in half crosswise (you'll have 32 pieces) Brush skins generously with with oil.
• Bake 5 minutes.
• Combine the remaining ingredients and top the skins with the cheese mixture.
• Drizzle with a little oil and broil for 2-3 minutes until cheese is bubbly.

HOMEMADE POTATO SKINS

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.

GREEK STYLE POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.
• Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.

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.

GREEK-STYLE POTATO SKINS

Steps:

• Pierce potatoes all over with a fork and place on a sheet pan. Bake in a preheated 375°F oven for 45-60 min, turning once, until fully tender.
• Cut potatoes in half lengthwise. Scoop out the center of the flesh, leaving a 1/4" wall. (The removed flesh makes excellent mashed potatoes.).
• Drizzle potato skins on both sides with olive oil, rubbing all over gently. Place back on sheet pan, skin side down, and return to oven for 7 minutes. Flip to skin side up and bake 5-10 minutes more, until nice and crispy and browned on the inner rim.
• Sprinkle a nice pinch of kosher or finishing salt on the inside of each skin. Spread each with a tablespoon of yogurt, then sprinkle with a tablespoon of Feta. Place on a heatproof serving dish. Place under the broiler for 3 minutes, or until cheese begins to melt.
• Sprinkle oregano, lemon zest, red onion, black pepper and more salt over skins, then serve hot. (Sprinkling from high up gives even distribution and a rustic look to the serving plate.).

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.

GREEK LEMON POTATOES

Steps:

• Heat the oven to 450 degrees. On a rimmed sheet pan, combine the chicken broth, olive oil, lemon juice and kosher salt. Toss the potatoes in the liquid to coat, then arrange the potatoes in an even layer, cut-sides down. Sprinkle the oregano over the potatoes, if using.
• Roast the potatoes, flipping halfway through, until fork-tender, dark brown and crispy on top, 55 to 60 minutes. (If the potatoes are cooked through but not as crispy as you'd like, run them under the broiler for a few minutes.) Sprinkle with flaky salt and black pepper as desired.