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Crispy, cheesy, bacon-y—they're an irresistible Super Bowl snack. So irresistible, in fact, that you may want to make a double batch of this potato skins recipe.
- 8 russet potatoes (about 5 lb.), scrubbed
- Olive oil for rubbing and brushing
- Flaky sea salt, such as Maldon
- Freshly ground black pepper
- 8 ounces shredded Cheddar cheese
- 1 pound bacon, cooked and crumbled
- Sour cream and chopped chives, for serving
Preheat oven to 400°. Prick potatoes all over with a fork and rub with oil; season generously with salt and pepper.
Place potatoes on a rack set in a rimmed baking sheet. Roast until very soft when squeezed and skin is crisp, 60-75 minutes. Let cool.
Heat broiler to high. Halve potatoes and scoop out flesh (save for another use), leaving a ¼ inch border attached to skins. Brush both sides of potatoes with oil and season insides with salt and pepper; return to rack. Broil, turning once, until skins are crisp and flesh is golden, about 5-7 minutes per side.
Divide cheese and bacon among potatoes and broil until cheese is melted, about 2 minutes. Serve topped with sour cream, chives, and black pepper.
Potato SkinsReviews Section
Loaded Crunchy Baked Potato Skins: Air Fryer Recipes
Super crunchy Air Fried Potato Skins topped with melted cheese, crumbled bacon and cool creamy sour cream will be the hit at your next get-together! These are so good you&rsquoll want to have a second batch ready to go as they will fly off the plate! They are good for game day watching, Friday night card games or a light meal during the week.
These are great alone or when you want to have a little variety! Other things to pair them with are some Sticky Air Fryer Teriyaki Wings or even another variety of tater skins like these Air Fryer BBQ Chicken Potato Skins!
We&rsquove been playing lots of card games recently with the world as it is right now and these AIR FRYER LOADED POTATO SKINS have been the main snack we&rsquove been eating while playing!
Better than any restaurant-style potato skin because they are hot, crispy and still fluffy on the inside&mdash- and did I mention they aren&rsquot deep fried either? (A win for healthier made snacks!)
They are stuffed with all kinds of melted cheddar cheese and crazy amounts of crispy bacon &mdash then once they are done cooking we have a topping bar to with jalapenos, pepperocinis, sour cream, salsa, and just about anything you would ever want on top of your loaded potato skin!
They are great on their own, but you could have a whole party by pairing them with my extra crispy fried chicken wings, 5-minute crack dip or crunchy fried onion rings!
Potato skins brought the humble skin of the potato, so often overlooked and discarded, into the appetizer Hall of Fame.
That is of course the place where all the most worthy appetizers get the recognition they deserve. From nachos to bacon wrapped shrimp, potato skins stand out among the best of them.
Only the very best appetizers possess the ability to ruin your appetite for the main course and loaded potato skins, done right, rise to the level of main course worthy.
If you&rsquod rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas &ndash and get straight to this delicious easy homemade potato skins recipe &ndash simply scroll to the bottom of the page where you can find the printable recipe card.
1. Are Potato Skins Poisonous?
Glycoalkaloids, including solanine or chaconine, accumulate in the skin of the potato. These accumulate in the green parts of nightshade plants such as tomatoes to deter predators.
Do not eat green skins and black parts!Potato Peel Tip from Chef Thomas Sixt
For a healthy adult, glycoalkaloids from the potato skin are not a major threat. As in most cases, it is the quantity that makes the poison! Complaints can occur with larger amounts in the bw range. From a dose of 3-6 milligrams of glycoalkaloids per body weight, eating the potato peel(s) can actually be fatal.
Enjoying potato skins in moderation is perfectly fine for healthy adults.Tip from Chef Thomas Sixt
People with sensitive intestines and food intolerances must be careful. Pregnant women, nursing mothers and small children should also avoid eating the shells.
Pregnant women, nursing mothers and small children should keep their hands off potato peelings! Risk target group!Tip from Chef Thomas Sixt
In my research on the subject, I found out: The toxins in the skins are transferred to the cooking water when the potatoes are boiled. This should be disposed of. Steamed potatoes should better be eaten only peeled by the risk target group.
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. Cut and carefully hallow out each potato skin. This recipe is great even for doubling!
- Prepare Potatoes: Wash and scrub the potatoes. Preheat oven to 400 degrees. Prick with a fork and bake for an hour or until tender. Or cook in the microwave for 5 minutes each potato. Let the potatoes cool to the touch.
- Bake: Cut the potatoes in half. Scoop out the potatoes leaving about 1/4 inch along the sides. Place the potatoes on a baking sheet skin side up and brush with olive oil. Salt and pepper. Bake for about 10 minutes. Flip to the other side and bake an additional 10 minutes or until they start looking golden brown.
- Remove and Garnish: Remove from the oven and add the cheese. Add back to the oven for 2-3 minutes until the cheese has melted. Top with bacon, green onions and favorite toppings.
Tips to make ultra crispy smashed potatoes
Ultra Crispy Smashed Potatoes are straight forward to make – boil, squish, drizzle, bake – but there are two little tips I’ve discovered along the way:
Let the potatoes steam dry a bit after smashing them. This ensures optimum crispiness!
Use butter and a touch of oil. Because butter = flavour, oil ensures more even and better browning and crispiness. Can’t use just butter because it burns in the oven at high temperatures.
Also, you can totally feel free to add flavourings like garlic and dried herbs, but they do burn a bit so you’ll get little black bits on the surface. In all honesty, these are so tasty as they are, they don’t need anything more! (In my personal, potato-opinion)
Set the oven to Gas Mark 6 or 200°C. Scrub the potatoes and prick the surface with a fork. Place them in the centre of the oven and cook for about 1½ hours or until they are tender.
When the potatoes are cooked, remove them from the oven and cut each one into 6-8 wedges. Scoop out the centre of each wedge, leaving about 1cm (½ in) of potato behind in each skin. Place the skins, cut-side up, on a baking tray. Reserve the scooped-out centres to use in another recipe.
Brush the olive oil over the cut surface of the potatoes and then return them to the oven for 20-30 minutes, or until the potato starts to turn golden.
Mix together the crème fraîche, horseradish sauce and seasoning. Break or cut the smoked mackerel fillets into strips.
Remove the potato skins from the oven. Spoon some horseradish crème fraîche on to each and top with smoked mackerel. Serve immediately.
Pre-heat your oven to 200C. First of all you will need to peel your potatoes with a potato peeler. The skin might be too thick if you use a knife.
Potato peel does not keep well, so get the peelings straight onto a baking tray.
Drizzle the oil over your peelings and sprinkle over your chosen seasoning/spices.
Use your hands to mix everything together, until the peelings are evenly coated in the oil and seasoning.
Make sure the peelings are in an even layer and then place into the oven until slightly brown and crunchy, about 8-10 minutes.
- – Add some fresh, creamy fat to the skins by also scoping on a dollop of guacamole. – Black bean and corn salsa is a great sidekick. You get a nice pop of citrusy, tomato flavor that makes them feel like a well-rounded meal. – At first glance, this might seem like a strange recommendation. But trust me, a dollop of avocado hummus just works!
- – Stuff your potato skins with chili and cheddar cheese. Once you take them out of the oven, garnish with a dollop of sour cream and chopped scallions.
- Mexican-Style– Swap the pepper in this recipe for a potato skin. YUM! – Same goes as above — swap the pepper for a potato skin and enjoy this classic sando in a fun, new way.
Preheat oven to 375°F (190°C). Using a fork or paring knife, puncture potatoes in several spots. Rub each potato with a light coat of oil. Arrange on a rack set on a baking sheet, or directly on an oven rack, and bake until just tender, 30 to 45 minutes. Alternatively, microwave pricked and oiled potatoes until just tender, about 5 minutes.
Let potatoes stand until cool enough to handle, then cut in half across their equators. Using a small spoon, scoop out most of the potato flesh into a medium bowl, leaving a layer of potato flesh roughly 1/8 to 1/4 inch thick still attached to the skin. (It's okay if the layer of potato flesh attached to the skin isn't perfectly even that unevenness can add some good textural contrast to each cup.) If you want the cups to stand up more easily (i.e., if you're planning to fill the cups before serving, rather than using them as scoops for dips), slice off the very bottom of each one to create a level base. Set potato cups aside.
Using a blender or immersion blender, process scooped potato flesh into a slurry, adding just enough water to form a purée the consistency of applesauce. (You need only enough potato slurry to lightly coat each scooped potato cup, so you may want to purée only a portion of the scooped flesh and reserve the rest for a small batch of mashed potatoes.)
Line a rimmed baking sheet with paper towels. In a 5-quart Dutch oven or large wok, heat 2 1/2 inches oil over high heat until it reaches a temperature of 365°F (185°C). Working in batches, dip each scooped potato cup in the potato slurry to coat it inside and out allow the excess slurry to drain off, then carefully lower each potato cup into the hot oil. Because the slurry is so wet, the frying will be very vigorous, so be careful not to fry more than a few at a time.
Cook, agitating occasionally with a wire mesh spider, until potatoes just begin to turn lightly golden, about 1 minute. Transfer to paper towel–lined baking sheet, inverting each one, concave side down, to allow it to fully drain. Repeat dipping and frying with remaining potato cups. Using a fine-mesh strainer, skim out any free-floating fried bits of slurry from the oil and discard.
When ready to serve, return oil in Dutch oven or wok to 365°F (185°C). Fry potato cups in batches a second time, agitating them with wire mesh spider, until deeply golden brown and crispy all over, inside and out, about 3 minutes. Transfer cups to fresh paper towels to drain and season them with salt on all sides, then turn them concave side down to fully drain.
Serve fried potato cups while still hot, with dips or spreads of your choice.