Parmesan Potato Skins Recipes

PARMESAN POTATO SKINS

Steps:

• Heat oven to 180C/160C fan/gas 4. Bake potatoes for 50-60 mins. Once cooked, cool slightly before halving and scraping out the middles, leaving about 1cm of potato in the skins. Cut each skin into 3 and toss on a baking sheet with oil, cayenne pepper, paprika, salt and Parmesan. Bake for a further 10-15 mins until crisp and golden.

LOADED BAKED POTATO SKINS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven.
• When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use. Place skins back onto the baking sheet.
• Combine olive oil, Parmesan cheese, salt, garlic powder, paprika, and pepper in a small bowl; brush over both sides of skins.
• Return to the oven and bake until very crisp, about 10 minutes, turning skins halfway though.
• Sprinkle skins with Cheddar cheese and bacon. Return to the oven and bake until cheese is melted, about 2 more minutes.
• Serve topped with sour cream and green onions.

OVEN ROASTED PARMESAN POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom.
• Mix Parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl.
• Blot the cut-side of potatoes with a paper towel to remove any moisture. Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. Sprinkle potatoes with Parmesan cheese mixture; toss to coat. Arrange potatoes, cut-side down, onto the prepared baking pan.
• Bake in the preheated oven for 15 to 20 minutes. Turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes. Serve with sour cream.

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.

POTATO SKINS WITH PARMESAN

Steps:

• Preheat oven to 425.
• Wash and scrub Potatoes.
• Pat Dry, then brush Potatoes with the Vegetable Oil.
• Bake potatoes for 1-2 hours, or until done.
• Cut in half, and scoop out centers, leaving approx.
• 1/2" layer of in the skin.
• Cut each half in to 3 wedges (lengthwise).
• Put on baking sheet and brush the insides of potatoes liberally with olive oil.
• Mix together garlic, seasonings, cheese and parsley.
• Lightly top potatoes with the mixture.
• Bake for 20-25 minutes until crisp and golden brown.

BACON CHEDDAR POTATO SKINS

Steps:

• Preheat oven to 475°. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a greased baking sheet. , Combine oil with next 5 ingredients; brush over both sides of skins. , Bake until crisp, about 7 minutes on each side. Sprinkle bacon and cheddar cheese inside skins. Bake until cheese is melted, about 2 minutes longer. Top with sour cream and onions. Serve immediately.

PARMESAN-ROASTED SWEET POTATO SKINS

Steps:

• Preheat oven to 400 degrees F.
• Prick the sweet potatoes with a fork, then place them on a baking sheet & bake for about 35-45 minutes or until they are tender but not mushy, then remove them from the oven & set them on a wire rack to cool, while increasing the oven temperature to broil.
• In a medium bowl, combine the Parmesan cheese, parsley, garlic, oregano, rosemary, salt & ground pepper.
• When potatoes are cool enough to handle, halve them lengthwise & scoop the flesh out of the skins, leaving a shell from 1/4-inch to 1/2-inch thick. Cut each sweet potato shell lengthwise into 1/2-inch-wide wedges.
• Add the skins to the herbed Parmesan mixture & gently toss to combine.
• Place the sweet potato wedges on a baking sheet & broil from 4 to 5 inches from the heat for 4 to 6 minutes, or until the cheese is melted & bubbly.
• Serve hot & ENJOY!