We added a few more slices of turkey bacon and I used small potato’s – so was able to have some left over for a few more meals ! Set the oven to broil. Place on lightly greased baking sheet. Sprinkle bacon and cheddar cheese inside skins. Yes, you can make these most of the way ahead of time! Bake until crisp, about 7 minutes on each side. Elise is dedicated to helping home cooks be successful in the kitchen. Ive made these in restaurants… and while baking will definitely not get them as crispy (no matter how much oil), I recommend frying. 3 Slice each potato in half lengthwise. Scoop out the centers. Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Absolutely yummy! Absolutely delicious Used avocado oil cooking spray instead of olive oil. © 2021 Discovery or its subsidiaries and affiliates. Once cooked, cool slightly before halving and scraping out the middles, leaving about 1cm of potato in the skins. We went the classic route with cheese, sour cream, and chives, but you can top these crisp and delicious potato skins any way you like. Brush outside and inside of skins with melted butter. 5 Add cheese and bacon and bake again: Arrange the potato skins skin-side down on the roasting pan or rack. Cut potatoes in half lengthwise. Or bake on a sheet pan at 400 degrees for 30 minutes. Lightly grease outside of potatoes, cut small slit in top and bake at 425 degrees F for 45 minute or until soft. Cut in half horizontally. Cut potatoes in half lengthwise and scoop out cooked potato, leaving a very thin layer of potato. Thinking about making for about 10 people this weekend for dinner but wondered if I could make earlier in the day so I’m not working while people are here? NOOOOOO salt is needed. Broil for an additional 2 minutes, or until the cheese is bubbly. Vegetable Samosas with Mint Cilantro Chutney, How to Make Crispy Air Fryer French Fries, Read more about our affiliate linking policy, Potato skins with blue cheese and spinach, 6 small to medium sized russet baking potatoes (total 3 pounds), 2 green onions, thinly sliced, including the greens of the onions. You just want to bake the skins at a high enough heat so that they get crispy enough to hold the toppings. 4 Bake the potato skins: Increase the heat of the oven to 450°F. Fill with cheddar cheese and bacon. We enjoyed these so much. Then cover with plastic wrap and bring out for the final bake when your guests arrive.” Happy holiday weekend! Thanks for waiting. Add skins back to … Then I form them in cakes and cook them in my air fryer at about 350 degrees for 10 minutes or so. Find a recipe for codfish cakes which will use the scooped out potatoes. Turn over and bake again for 7-8 minutes. Place on a baking rack in a roasting pan (don't use a cookie sheet, it will warp, use a roasting pan or broiler pan that can take the heat). 3 Cut potatoes in half and scoop out the insides: Remove the potatoes from the oven and let cool enough to handle. If using a microwave, pierce the potato a few times with a sharp knife of the tines of a fork, rub all over with olive oil and cook on the high setting for about 5 minutes per potato. Oh for the days of youth when one could eat potato skins with wild abandon! Bacon, cheddar and chive/onions dipped in sour cream for the classic potato skin recipe; Ground beef seasoned with Taco Seasoning, cheese and cilantro; Leftover Crock Pot Pulled Pork (with … Canola oil, for frying. Bake the potato skins for a third and final time. Place the potatoes in hot oil, fry for … Loaded Potato Skins are an easy appetizer made with the crispy skins of a baked potato and filled with bacon, cheese, sour cream, and chives!. You could also do a quick little batch of mashed potatoes for mashed potato cakes. Crispy cheese and bacon potato skins made extra tasty by brushing them with bacon drippings. Remove from oven and let cool enough to handle. I followed the rest of the recipe to the letter. Read more about our affiliate linking policy. Preheat oven to 400 degrees. I made these for my husband and two boys and they are all self-proclaimed “potato skin snobs”. Divide 1/3 cup sour cream, the bacon, and scallions between the potato skins and serve immediately. Delicious. Let stand until cool enough to handle, about 15 minutes. Kosher salt. Please review the Comment Policy. Sooo good! Sorry, our subscription service is unavailable. Heat broiler to high. Yum yum. on Amazon. 1 Bake the potatoes: Scrub the potatoes clean then bake the potatoes using your favorite method, either oven or microwave. Potato Skins are heighten in flavor with the addition of pimiento cheese. This is a great smoked appetizer recipe because the low temperature allows the smoky flavor to really blend into the potato skins. Rub the oil over the skins, then rub with a little salt. 2 Cook the bacon: While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Preheat the oven to 200ºC/400ºF/gas 6, then prick your potatoes with a fork. Cuisine American. Please do not use our photos without prior written permission. Keyword potato skins. No. Sprinkle some vegan cheddar in the potato skins, … Traditional potato skins are often made with potatoes, melted cheddar cheese, bacon, sour cream, and green onions. Fill each potato with the cheese right to the edge of the potato and cook an additional two minutes. Cook the potatoes ahead. Drain on paper towels. Potato skins with blue cheese and spinach from Dagmar in Sweden, of A Cat in the Kitchen. Enjoy crispy potato skins from your own home with our favorite potato skin recipes. on Amazon, $39.99 Hollowed out baked potato halves are loaded with melty cheese, bacon, and scallions (or some version of that) and either baked or fried. With a paper towel (or just with your hands) rub the skin of the potatoes with 2 tablespoons canola oil so that they're nice and moist. Place potatoes on a baking sheet and bake until skin is crisp and potatoes are tender, about 30 to 40 minutes. Place the potatoes on the baking sheet with the skin side up first and bake them in the oven at 475 degrees for eight minutes. Bake at 450° for 10-15 minutes or until cheese is melted and skins are crisp. Pull up a chair! A classic appetizer that's easy to make and always a crowd pleaser! Cut skins into strips or halves; brush skin sides with butter and place on a baking sheet. The day (or up to 2 days) before you load them, prick all 10 potatoes, then bake the potatoes until the skins are crisp and the insides floury, … Crispy cheese potato skins, baked to a crisp, then topped with cheddar cheese, bacon, sour cream and green onions. I’ll probably drop it to 7 minutes each side next time. 6 Idaho potatoes. Hello! Preheat the oven to 415 degrees F (200c/gas mark 6). (We are sticking with the Yukon Golds.) Also, don’t cook potatoes for more than hour or they will fall apart. Shredded Cheddar cheese, for topping Get Potato Skins Recipe from Food Network. Potato Skins are heighten in flavor with the addition of pimiento cheese. This recipe … This recipe for potato skins is Russet potato halves topped with cheese and bacon, then baked to crispy perfection and finished with sour cream and green onions. You get this from the bacon. Then flip them over and cook another eight minutes. Awesome recipe, perfection! $5.99 If desired, spoon a dollop of sour cream on the potato skins and garnish with some sliced green onions. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. This recipe is awesome. Sprinkle inside with steak seasoning and Parmesan cheese. Everyone loved this recipe! Heat oil to 365 degrees F (180 degrees C) in a deep fryer or a deep saucepan. STEP 2. Note: If you have a potato whose skin or flesh has turned green, cut out those parts, do not use them. (Save removed potato pulp for another use.) Using an ice cream scooper or spoon, remove middle, leaving a 1/4" thick shell. Some approaches call for deep frying, but I don’t think it is really necessary. The potatoes are sliced in half, then hollowed out with just a little bit of potato left around the skin. Prick the potatoes all over with a fork. Excellent! 6 Top with sour cream and green onions to serve: Use tongs to place skins on a serving plate. The key différence in your recipe is that by using the roasting pan the potatoes seemed to be more crispe and evenly cooked. Any suggestions for what to do with the inside of the potatoes (something quick)? Here the potato skins are topped with a herby fromage frais, smoked salmon and dill filling, to make a really special and nutritious snack to enjoy with drinks. The green indicates the presence of a toxin that develops when potatoes are exposed to sunlight. Elise is a graduate of Stanford University, and lives in Sacramento, California. Elise Bauer is the founder of Simply Recipes. I really enjoyed these, BUT, I think they were cooked too long (or too hot). This recipe is a bit of false advertising. Bake on the upper rack until the cheese is melted, 1 to 2 minutes. I had never heard of potato skins as a dish but my children had, of course. Bake in the oven for 7-8 minutes skin side up. Scoop the inside out of the potatoes, until 1/4 inch of the potato shell remains. Place potatoes in the oven and bake for 30-40 minutes until skin is crisp and potatoes are tender. Our Favorite Videos Get Recipe » Oh for the days of youth when one could eat potato skins with wild abandon! Use a melon baller or a large spoon to remove the potato centers leaving a 1/4″ edge of potato (see photo above) Jennifers no-fail trick for the best crispy potato skins is to oil the outside and inside of the potato and bake/air fry on both sides, the potato will get nice and crunchy. In the meantime mix together: cheddar cheese, red pepper, and chives. Sprinkle with salt. Potato skins are best served hot and right out of the oven. I’ve mentioned before how much I love fun appetizers, and this recipe … And I too thought I had gone to heaven! 2 Pierce each potato several times with a fork or sharp knife. These potato skins easy to make. (Save cooked potato for mashed potatoes or hash browns.). Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon. Scoop out and proceed as above. Absolutely unheard of. Large baking potatoes work well, or if you’re after a canapé-style mix, use small floury potatoes instead. Your comment may need to be approved before it will appear on the site. Preheat the oven to 200C/392F/Gas 6. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin. This will definitely be a Thanksgiving appetizer favorite this year. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact; reserve the … Have these ingredients delivered or schedule pickup SAME DAY! My Sons loved them, recipe super easy Thank you Looking forward to trying some of your other recipes. Here’s the general idea, but I don’t cook them in a skillet anymore because they always fall apart on me. Bake and assemble the potato skins. There is nothing like a plate full of crispy potato skins, filled with melty cheddar cheese, and topped with bacon bits, sour cream and green onions. Bake 3 minutes or until cheese is melted. First time commenting? Thanks for the gréât roasting pan tip. They loved these! Your favorite shows, personalities, and exclusive originals. The skins were extra leftovers from twice baked Potatoes that I didn’t use. It was in the early 80s. No. If using an oven, pierce a few times with a sharp knife or the tines of a fork, rub with olive oil and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed. Bake potatoes for 50-60 mins. Will be making these tonight! Yum! Will definitely make them again, even if just for me! She then flipped the skins and cooked … When potatoes are cool, cut in half lengthwise. Sprinkle pulp sides with salt and paprika; top each with the green onions, bacon, ham or shrimp, chopped peppers and cheese. And crammed to the max with extra bacon inside the potato skins – not just on top!! Let’s paint the picture – a big slab of crispy potato, most of the innards scooped out, filled to the brim with cheese and bacon and sour cream and whatever your hungry brain can come up with. You could adapt them to make gnocchi! Don’t want to waste!Thanks! Remove from the oven. The hole in the center of the potato halves are where the potato skin fillings go. I baked the potatoes yesterday. Did you know you can save this recipe and order the ingredients for. I made these tonight and the family loved them! The best, crispy Potato Skins recipe are twice-baked, loaded with your favorite fillings, and ready for a crowd-pleasing appetizer or side. But what the heck on the salt… don’t add things that will ruin it. Halve potatoes and scoop out flesh (save for another use), leaving a ¼ inch border attached to skins. The potato skins were placed on a lined baking tray and cooked in the oven at 180 degrees Celsius for 20 minutes. This method of making potato skins ROCKED! Have made them once a couple of months ago and they were delicious!! Trust me though… SKIP the salt (and pepper too… it’s not needed for this rich of an appetizer). I also added cornstarch prior to roasting after the first baste with olive oil. Let stand until cool enough to handle, about 15 minutes. The first time I had these I was 21 years old, at an outdoor cafe on Newbury Street in Boston; I thought I had died and gone to heaven. From classic potato skins to new, unique creations, here are 8 potato skins to make for game day. Rub all over with olive oil, season with sea salt and black pepper, then whack in the oven for around 1 hour, or until cooked through and crisp. I could eat a whole plate back then (and drink a pitcher of beer along with it) and be none the worse. Transfer to a wire rack until cool enough to handle, about 10 minutes. Today, I cut the potatoes in half and scooped out the insides. Potato skins are usually deep-fried, but brushing with a mixture of olive oil and butter and then baking gives just as good a flavour and crisp texture. Bake 8 minutes or until crisp and bubbly. Course Appetizer. Mix together the oil, salt, pepper and paprika and brush all over the skins. Bake for a further 10-15 mins until crisp and golden. This week has been a landmark in the history of RecipeTin Eats because I shared TWO meat-free-cheese-free recipes in a row. My family loves these. No. They come out perfect every time, and are always gone in 24 hours. This post first appeared over at Real Housemoms where I’m a contributor. (so I was only 10, ) The first time I had these I was 21 years old, at an outdoor cafe on Newbury Street in Boston; I thought I had died and gone to heaven. Ranch or Sour Cream: Great for dipping or loading the potato skins. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. So much a part of my youth! Please try again later. Crumble. How to Make Potato Skins Better Than Any Restaurant! I introduced them to my children to varying degrees of satisfaction! How to Make a Classic Appetizer: This appetizer or side dish is one of the best and easiest recipes to make for a quick dish to serve. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. Deselect All. All in one place. Heat oven to 180C/160C fan/gas 4. But the key to good gnocchi is to work with the postato while it’s still warm, so it might be a tome commitment that’s not realistic. I know, it’s a lot of in and out of the oven, but you know what they say–the third time’s the charm! Skip to content. Remove from the oven and allow to cool until able to be handled. Only thing I did different was use Mediterranean Sea salt and it made it have such a good flavor I can’t even eat potato skins at restaurants anymore cause these are so much better. Although I used Yukon Gold potatoes instead of the Russet. Lightly grease outside of potatoes, cut small slit in top and bake at 425 degrees F for 45 minute or until soft. All photos and content are copyright protected. The first time I had potato skins was at Friday’s in Boston, I think also on Newberry Street! I also top them with sour cream (chives mixed in,) and Buffalo sauce. Scoop out the insides, leaving about ¼ inch of the potato inside the skins. Can’t wait to make these tonight go with our filet mignon for New Year’s Eve dinner. Preheat the oven to gas 7, 220°C, fan 200°C. I could eat a whole plate back then (and drink … Combine oil with next 5 ingredients; brush over both sides of skins. Garnish with fresh chives, if desired. Place potato skins on a greased baking sheet. Prick each potato all over and rub with a little of the oil. Variation: Twice Baked Potato Fingers Bake 3 large (about 5-inch) potatoes for 1 hour; cool. I like to do take cold mashed potatoes and then mix in chopped-up bits of leftover cooked veggies or flakes of salmon, whatever I have around. Add a dollop of sour cream to each skin, sprinkle with green onions. When you think potato skins, what comes to mind? Return to the oven. Put the potatoes on a baking tray and bake for 1 hr, turning halfway through to cook evenly until completely tender when pierced with a skewer or sharp knife. Scrub potatoes clean and allow them to dry. Cut in half lengthwise, and then lengthwise in half again, making 12 long fingers. There is nothing like a plate full of crispy potato skins, filled with melty cheddar cheese, and topped with bacon bits, sour cream and green onions. Making a potato skins recipe … I have saved this recipe to my home screen. Here’s what Elise says to do: “Make the bacon ahead. Cut and carefully hallow out each potato skin. Sign up for the Recipe of the Day Newsletter Privacy Policy, Broccoli Soup with Cheddar Potato Skins Recipe. Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes. Brush or rub olive oil all over the potato skins, outside and in. Top with a dollop of sour cream and sprinkle of chives. Remove from oven. All rights reserved. Thank you! Cut each skin into 3 and toss on a baking sheet with oil, cayenne pepper, paprika, salt and Parmesan. Very yummy. Not only did the skins come our great, the insides of the potatoes were amazing as well. These are the classic type of potato skins and the kind that are in the appetizer section of many restaurant menus. on Amazon, $9.78 Sigh. I have found that baking the potatoes in a conventional oven yields potatoes that are easier to work with (cut and scoop out), the potato seems to adhere to the skins a little better, but there is hardly a discernible difference in the final product. Let cool. Crispy, not soggy in the slightest. Will ruin it suggestions for what to do: “ make the bacon and... 365 degrees F ( 200c/gas mark 6 ) half, then topped with cheese! About 7 minutes each side next time hour ; cool preheat the oven and let enough... Them with sour cream and green onions for 1 hour ; cool Oh for the final bake when your arrive.. Were amazing as well 1cm of potato left around the skin and garnish with some sliced green onions of. A row insides, leaving a ¼ inch of the potato skins – just! 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Twice baked potatoes that I didn ’ t cook potatoes for 1 hour ;.! Again, even if just for me until skin is crisp and golden large ( about )! Your potatoes with a fork or sharp knife a landmark in the appetizer section of Restaurant... Top them with bacon drippings or flesh has turned green, cut out parts! Cakes which will use the scooped out the insides of the potato and cook for minutes. Section of many Restaurant menus these for my husband and two boys and they were too! Rub with a fork place on a baking sheet I had gone to heaven because shared! 200ºc/400ºf/Gas 6, then rub with a dollop of sour cream on the upper rack the. Less stress and more joy roasting after the first baste with olive oil or flesh turned. Spinach from Dagmar in Sweden, of course outside of potatoes, until 1/4 of... One side, then flip the skins come our great, the insides the. Use our photos without prior written permission work well, or until the cheese is bubbly but, I they! Of months ago and they are all self-proclaimed “ potato skin snobs ” wrap and out... I could eat potato skins and garnish with some sliced green onions purchases via these links can benefit Simply.. Use tongs to place skins on a sheet pan at 400 degrees for minutes! It is really necessary potato halves are where the potato skins recipe … mix together oil!: use tongs to place skins on a serving plate skin-side down on table... Our great, the bacon, sour cream, the insides: remove potatoes... Boys and they were cooked too long ( or too hot ) a for! Looking forward to trying some of your other recipes on one side, then prick your with! A little of the potato skins are heighten in flavor with the Yukon Golds. ) as... Shows, personalities, and then lengthwise in half lengthwise, and ready for a crowd-pleasing appetizer or side 220°C! Bake at 425 degrees F ( 200c/gas mark 6 ) approaches call for deep frying, but I don t. 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