Potato Skins

Friday Jan 29 2010

Posted in Party Recipes

Potato Skins


Go Saints!


It’s hard to believe, given my love for all things potato, but this is the first time I’ve ever made Potato Skins. I’ve had them at bars, but just never thought of making them myself until I read an article about them in Food Network magazine. Now I think about them way too much – forever contemplating the endless array of toppings for which the skin itself becomes a blank palette.

I haven’t given measurements for this recipe because your choice and amount of toppings depends on your own personal preference. Figure on about ¾ of a potato per person and unleash your creativity. Use the topping suggestions pictured above as a springboard for your own creations.

Pierce large baking potatoes with a fork and bake (without wrapping in foil) at 350 degrees for about an hour, until cooked through. Let cool. Cut each baked potato lengthwise into quarters. Use a teaspoon to scoop out the flesh of each quarter, leaving about  a ¼ inch shell. Brush each quarter all over with melted butter or olive oil and season with salt and pepper. Arrange, skin side up, on a baking sheet. Bake at 400 degrees for about 15 minutes. Flip over and top with your choice of cheese. Return to oven until the cheese melts, about 1 minute. Add your choice of toppings and arrange on a platter. Serve immediately.

Topping combinations pictured above:

Cheddar cheese, apple butter & crumbled crisp bacon.

Jack cheese, warm refried beans, salsa & sour cream.

Provolone cheese, salsa & scallions.

Cheddar cheese, sour cream & crumbled bacon.

Swiss cheese, red & yellow pepper slices, pickled Jalapenos and scallions.

Other topping suggestions:

Guacamole and goat cheese.

Swiss cheese, strips of sliced deli ham & honey mustard.

Cheddar cheese & caramelized onions.

Mozzarella cheese, ricotta cheese, halved grape tomatoes & chopped basil.

Chunky blue cheese dressing, shredded chicken & hot sauce.

Cheddar cheese, chili with beans, sour cream & chopped onions.

Provolone, salami, & assorted chopped olives.


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