Awesome recipe, perfection! I made these for my husband and two boys and they are all self-proclaimed “potato skin snobs”. I could eat a whole plate back then (and drink … Sprinkle pulp sides with salt and paprika; top each with the green onions, bacon, ham or shrimp, chopped peppers and cheese. 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. 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. Today, I cut the potatoes in half and scooped out the insides. 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. STEP 2. My Sons loved them, recipe super easy Thank you Looking forward to trying some of your other recipes. Thank you! Turn over and bake again for 7-8 minutes. Not only did the skins come our great, the insides of the potatoes were amazing as well. Large baking potatoes work well, or if you’re after a canapé-style mix, use small floury potatoes instead. Cook the potatoes ahead. Fill each potato with the cheese right to the edge of the potato and cook an additional two minutes. 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. Remove from the oven and allow to cool until able to be handled. I had never heard of potato skins as a dish but my children had, of course. I could eat a whole plate back then (and drink a pitcher of beer along with it) and be none the worse. Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon. I made these tonight and the family loved them! Course Appetizer. Thanks for the gréât roasting pan tip. Absolutely delicious Used avocado oil cooking spray instead of olive oil. Potato skins with blue cheese and spinach from Dagmar in Sweden, of A Cat in the Kitchen. All photos and content are copyright protected. 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. 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. Elise is dedicated to helping home cooks be successful in the kitchen. 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. 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). You could also do a quick little batch of mashed potatoes for mashed potato cakes. The key différence in your recipe is that by using the roasting pan the potatoes seemed to be more crispe and evenly cooked. Can’t wait to make these tonight go with our filet mignon for New Year’s Eve dinner. Lightly grease outside of potatoes, cut small slit in top and bake at 425 degrees F for 45 minute or until soft. This post first appeared over at Real Housemoms where I’m a contributor. (so I was only 10, ) Everyone loved this recipe! Remove from oven. Cut potatoes in half lengthwise and scoop out cooked potato, leaving a very thin layer of potato. The potatoes are sliced in half, then hollowed out with just a little bit of potato left around the skin. You could adapt them to make gnocchi! In the meantime mix together: cheddar cheese, red pepper, and chives. Will definitely make them again, even if just for me! Bake on the upper rack until the cheese is melted, 1 to 2 minutes. Variation: Twice Baked Potato Fingers Bake 3 large (about 5-inch) potatoes for 1 hour; cool. Traditional potato skins are often made with potatoes, melted cheddar cheese, bacon, sour cream, and green onions. We enjoyed these so much. Canola oil, for frying. Oh for the days of youth when one could eat potato skins with wild abandon! This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Note: If you have a potato whose skin or flesh has turned green, cut out those parts, do not use them. Although I used Yukon Gold potatoes instead of the Russet. Crispy cheese and bacon potato skins made extra tasty by brushing them with bacon drippings. Remove from oven and let cool enough to handle. Preheat the oven to 200ºC/400ºF/gas 6, then prick your potatoes with a fork. Bake for a further 10-15 mins until crisp and golden. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. Crumble. Will be making these tonight! Transfer to a wire rack until cool enough to handle, about 10 minutes. This recipe is awesome. All rights reserved. 6 Idaho potatoes. All in one place. 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? Please do not use our photos without prior written permission. Cut and carefully hallow out each potato skin. And crammed to the max with extra bacon inside the potato skins – not just on top!! Don’t want to waste!Thanks! Sprinkle inside with steak seasoning and Parmesan cheese. © 2021 Discovery or its subsidiaries and affiliates. This recipe … Please try again later. Rub the oil over the skins, then rub with a little salt. 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, … This recipe is a bit of false advertising. Any suggestions for what to do with the inside of the potatoes (something quick)? Here’s what Elise says to do: “Make the bacon ahead. Remove from the oven. 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. Cut in half horizontally. Trust me though… SKIP the salt (and pepper too… it’s not needed for this rich of an appetizer). Scrub potatoes clean and allow them to dry. Broil for an additional 2 minutes, or until the cheese is bubbly. Making a potato skins recipe … Pull up a chair! Bake 8 minutes or until crisp and bubbly. I also added cornstarch prior to roasting after the first baste with olive oil. Very yummy. Place potatoes in the oven and bake for 30-40 minutes until skin is crisp and potatoes are tender. Preheat the oven to 415 degrees F (200c/gas mark 6). Deselect All. Cut skins into strips or halves; brush skin sides with butter and place on a baking sheet. Yes, you can make these most of the way ahead of time! Potato Skins are heighten in flavor with the addition of pimiento cheese. 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. I baked the potatoes yesterday. 1 Bake the potatoes: Scrub the potatoes clean then bake the potatoes using your favorite method, either oven or microwave. My family loves these. Sorry, our subscription service is unavailable. No. Let cool. 4 Bake the potato skins: Increase the heat of the oven to 450°F. Fill with cheddar cheese and bacon. Find a recipe for codfish cakes which will use the scooped out potatoes. Elise Bauer is the founder of Simply Recipes. This is a great smoked appetizer recipe because the low temperature allows the smoky flavor to really blend into the potato skins. 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. Our Favorite Videos Get Recipe » Oh for the days of youth when one could eat potato skins with wild abandon! Set the oven to broil. Once cooked, cool slightly before halving and scraping out the middles, leaving about 1cm of potato in the skins. And I too thought I had gone to heaven! You just want to bake the skins at a high enough heat so that they get crispy enough to hold the toppings. How to Make Potato Skins Better Than Any Restaurant! The skins were extra leftovers from twice baked Potatoes that I didn’t use. Hollowed out baked potato halves are loaded with melty cheese, bacon, and scallions (or some version of that) and either baked or fried. Keyword potato skins. 6 Top with sour cream and green onions to serve: Use tongs to place skins on a serving plate. Potato Skins are heighten in flavor with the addition of pimiento cheese. Sigh. Preheat the oven to 200C/392F/Gas 6. Cut each skin into 3 and toss on a baking sheet with oil, cayenne pepper, paprika, salt and Parmesan. Your comment may need to be approved before it will appear on the site. Sprinkle some vegan cheddar in the potato skins, … The hole in the center of the potato halves are where the potato skin fillings go. It was in the early 80s. Crispy, not soggy in the slightest. Scoop out the insides, leaving about ¼ inch of the potato inside the skins. Drain on paper towels. Add skins back to … Or bake on a sheet pan at 400 degrees for 30 minutes. Bake 3 minutes or until cheese is melted. Bake at 450° for 10-15 minutes or until cheese is melted and skins are crisp. Crispe and evenly cooked 1cm of potato skins with melted butter this post may contain links Amazon. 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