Red Slaw Skins Potato Skins Recipes

OVEN ROASTED RED POTATOES RECIPE

Steps:

• Preheat the oven to 425 degrees.
• Place potatoes in a large bowl or a ziplock bag and drizzle them in 3 tablespoons of avocado oil. Toss the potatoes until evenly coated, then add the garlic powder, onion powder, Italian herbs, salt and pepper. Toss again until the potatoes are evenly coated.
• Remove potatoes from the bowl or ziplock bag onto the baking sheet, squeezing out as much of the seasoning from the inside of the bag as possible. Place the potatoes on an even layer on the baking sheet.
• Add potatoes in a bowl and drizzle with avocado oil. (Or you can use a Ziplock bag) Toss potatoes until evenly coated. Add Garlic Powder, onion powder, Italian Herbs, salt and pepper, and toss again.
• Bake at 425 degrees for about 20 minutes, or until the edges of the potatoes begin to brown. Using a spatula, turn the potatoes and cook for another 15-20 minutes so the other side can brown.
• Once the potatoes are soft on the inside and crispy golden brown on the outside, remove from the oven and season with additional salt and pepper to taste. Serve immediately and enjoy!

TACO-STUFFED POTATO SKINS

Steps:

• Preheat the oven to 400 degrees F.
• Put the potatoes on a baking sheet and roast until easily pierced with the tip of a sharp knife, about 1 hour. Let cool slightly. Do not turn the oven off.
• Halve the potatoes lengthwise. Using a small spoon, gently scoop the potato flesh into a bowl, leaving about 1/2 inch on the skins. Set the skins aside. Reserve the potato flesh for another use.
• Heat the olive oil in a large skillet over medium heat. Add the onions and jalapenos and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the beef and continue to cook, stirring often, until the beef is cooked through.
• Stir in the tomato paste, cumin, chili powder, garlic powder, salt and pepper to combine and cook 1 minute more. Add the heavy cream and cook, stirring, until incorporated and heated through, about 1 minute.
• Spoon the beef mixture into the hollowed-out potato skins. Put the potato skins on a parchment-lined baking sheet. Sprinkle with the Cheddar and bake until the cheese is melted, about 3 minutes. Transfer to a platter and top with the green onions, tomatoes, avocados, cilantro and sour cream if using.

POTATO SKINS

Steps:

• Preheat the oven to 400 degrees F. Wash the potatoes and pierce them all over with a fork. Rub them with the oil and place on a baking sheet. Bake until tender, 45 minutes to 1 hour. Remove the potatoes from the oven and halve lengthwise. Set aside to cool for about 15 minutes. Meanwhile, turn on the broiler.
• While the broiler is heating, using kitchen shears, cut the bacon into small pieces. Cook in a medium skillet over medium heat, stirring occasionally, until crispy, about 10 minutes. Drain on a paper towel?lined plate and set aside.
• When the potatoes are cool enough to handle, scoop out the flesh and save it for another use. Brush the insides of the skins with the melted butter and sprinkle with salt and pepper. Place on the baking sheet and broil until the skins begin to crisp, 2 to 3 minutes. Flip the skins over and broil for another 2 to 3 minutes.
• Remove the baking sheet from the oven and fill each potato skin with the cheese and bacon. Put back under the broiler until the cheese melts, 3 to 5 minutes. Remove and top with a dollop of sour cream and a few pieces of scallion.

CRISPY POTATO SKIN SCOOPS

Steps:

• Place the potatoes on a microwave-safe plate in an even layer, then microwave on high until knife-tender, flipping each halfway through, 5 to 6 minutes. Set aside to cool slightly.
• Cut each potato in half crosswise. Use a 1/4 teaspoon measuring spoon to scoop out the potato, leaving a thin border around the edge. Transfer the scooped-out potato to a medium bowl, then cover and reserve.
• Meanwhile, fill a large heavy-bottom pot or Dutch oven with 2 inches of canola oil and attach a deep-fry thermometer to the pot. Heat the oil to 350 degrees F over medium-high heat. Line a rimmed baking sheet with a couple paper towels; set aside.
• Whisk the potato starch and 1/3 cup water in a medium bowl until smooth. Dip the potato shells into the potato-starch slurry, letting any excess drip back into the bowl, then carefully lower into the hot oil. Cook, in batches, until well browned and crispy, about 4 minutes per batch. Remove from the hot oil with a slotted spoon and place cut-side up on the prepared baking sheet. Season with salt and then flip over cut-side down to drain.
• Add the butter to the reserved scoop-out potato and reheat in the microwave until warm, stirring halfway through, about 3 minutes. Use a fork or potato masher to mash the potato until almost smooth, then stir in the sour cream, Cheddar, scallions, 1/2 teaspoon salt and several grinds of black pepper until combined.
• Using the 1/4 teaspoon measuring spoon, spoon the filling into the crispy potato skin scoops. Transfer to a serving platter and sprinkle with a pinch of cayenne.

RACLETTE POTATO SKINS

Steps:

• Preheat the oven to 425˚ F. Bake the potatoes and prepare the skins as directed.
• Brush the potato skins on both sides with the melted butter and season with salt and pepper. Arrange skin-side up on the baking sheet. Bake until crisp, about 15 minutes. Flip the potato skins and top with the ham, cheese and shallot. Bake until the cheese is melted, about 5 more minutes. Top with cornichons and chives.

LOADED RED POTATO SKINS

Steps:

• Preheat oven to 400 degrees.
• Place potatoes on a large baking sheet and bake for 35-40 minutes or until tender; cool to touch.
• Cut each potato in half, then cut a thin slice from the bottom of each potato.
• With a small spoon or a melon ball scooper, scoop out potato pulp, leaving about a 1/4 inch shell.
• Set shells aside and reserve pulp.
• In a medium bowl, lightly mash the pulp; stir in remaining ingredients.
• Spoon the filling into the shells.
• Place back onto baking sheet and broil for 3 minutes or until golden and heated through.

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.

POTATO SKINS

Steps:

• 1.Lightly grease the outside of potatoes, cut small slit in the top and bake at 425°F for 45 minutes or until soft. Let stand until cool enough to handle (about 15 minutes).
• 2.Cut the potatoes in half lengthwise and scoop out the cooked potato, leaving a very thin layer of potato. (Save the cooked potato for mashed potatoes or hash browns.)
• 3.Brush the outside and inside of skins with melted butter. Sprinkle the inside with seasoned salt and Parmesan cheese.
• 4.Place on a lightly greased baking sheet. Bake for 8 minutes or until crisp and bubbly.
• 5.Fill each with Cheddar cheese and bacon.
• 6.Bake 3 minutes or until the cheese is melted.
• 7.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.

HAMBURGER POTATO SKINS

Steps:

• Preheat the oven to 400 degrees F.
• Coat the potato skins liberally with vegetable oil. Put the potatoes on a baking sheet and bake until fork-tender, 45 minutes to 1 hour.
• As the potatoes near the end of their cooking time, cook the meat. Place a large skillet over medium-high heat, add the beef and garlic and season with kosher salt and pepper. Cook until browned, about 10 minutes. Mix in the ketchup, seasoning salt, mustard and Worcestershire and set aside.
• 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 (reserve the scooped-out flesh for another use). Brush both sides of the potato skins with vegetable oil. Add kosher salt and pepper liberally to both sides of the skins, then place them cut-side down on the baking sheet and return to the oven. Bake until crispy, another 10 minutes.
• Fill the potato skins with the meat mixture and top with the grated Cheddar. Top each with the shredded lettuce and pickles, sprinkle over the sesame seeds and serve.

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.

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.