Monday, February 9, 2015

Crispy Potato Skins

Restaurant quality potato skins... at home! This easy method promises crispy potato skins in just a few easy steps. Guaranteed to be the hit of your next party!

Though I cook a fair bit, we also eat out quite often and have some "regular" restaurants in our rotation. One of them is a casual restaurant with a huge menu, including some fantastic steaks. Jason almost always orders a steak and I... order potato skins. As my meal. I peruse the menu and usually pick out something else but when push comes to shove (aka, when the waitress shows up), I revert right back to those dang potato skins. On the upside, I'm a cheap date! :)

The key to good potato skins is the crispiness. Without some flipping and broiling, your potato skins are soft sided and, well, like eating a baked potato. Tasty, but definitely not a restaurant style potato skin. This method couldn't be easier and I promise you won't be eating baked potatoes in the end.

The biggest issue you'll have with this recipe is making enough. They will disappear in minutes!

Go ahead... make them for dinner this week.

Crispy Potato Skins
3 lbs small/medium sized russet potatoes*
olive oil
2 tablespoons butter, melted
salt and pepper, to taste
2 cups shredded sharp cheddar cheese
6 slices bacon, cooked until crisp and crumbled
1/2 cup sour cream
2 tablespoons finely chopped fresh chives

Preheat oven to 400.

Pierce each potato with a fork several times. Lightly rub the outside with olive oil and place directly on the oven rack. Bake until a knife easily pierces the potatoes, about 50 minutes. Transfer to a wire rack until cool enough to handle.

Cut each potato in half horizontally. Using a spoon, carefully scoop out the flesh, leaving 1/4 inch of the potato in place. Reserve the flesh for another use.

Brush the insides of the potatoes with melted butter and season with salt and pepper. Flip them over and do the same on the skin side.  

Turn the oven to broil.

Place the potato halves skin side up on a baking sheet and broil until the butter foams and the skin starts to crisp, about 2-3 minutes. Pull the baking sheet out and, using tongs, flip the halves over. Return to the oven and broil until the top edges begin to brown, about 2-3 minutes more.

Remove the potatoes from the oven and fill each half with cheese and bacon. Put it back under the broiler and broil until the cheese is melted and bubbly, about 4-5 minutes more. 

Remove and top with sour cream and green onions. Serve immediately. 

*Loose potatoes are typically the larger ones. Pick up a 5 lb bag instead; they are usually smaller. 

Source: adapted from Chow

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