ShareThisNot all skin is NC-17. Some is even PG enough for the dinner table. Skins, that is. Potato skins, to be specific -- those greasy, cheesy, salty scoops of sin enveloped in tatery goodness. They're a hefty appetizer, but with a few additions, you can easily make them into a meal. The basic recipe involves scooping out a potato and filling its hull with whatever toppings you like, so use your creativity. Here are a few recipes to get you started.
CRISP POTATO SKINS
4 medium russet potatoes
1/4 cup extra-virgin olive oil
Coarse salt
Freshly ground pepper
Adjust oven racks to highest and middle positions. Preheat oven to 450 degrees. Pierce each potato eight times with a fork. Place directly on middle oven rack and bake until tender when pierced with a fork, about 40 minutes. Let stand until cool enough to handle, about 5 minutes. Cut each potato in half lengthwise and use a small spoon to scoop out insides, leaving about 1/4-inch shell all around. Slice each potato shell in half again lengthwise to make 16 wedges, and place them on a baking sheet. Combine oil, salt and pepper in a small bowl, and brush on all sides of potato wedges. Bake on highest rack until crisp and edges are golden, about 20 minutes. Season with salt. Serves 4.
-- Martha Stewart Living, March 2008
GRILLED BBQ POTATO SKINS
3 russet potatoes, scrubbed
4 slices cooked bacon, crumbled
2 tablespoons butter, melted
1 clove garlic, minced
3/4 cup cheddar cheese
1/2 cup barbecue sauce, warm
1/2 pound pulled pork
Sour cream, for topping
2 tablespoons snipped chives, for garnish
Preheat oven to 350 degrees. Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle. Bake 4 strips of bacon on a small sheet pan in the oven for 15 minutes. Crumble bacon when it's cooled. Preheat grill to medium heat. Cut potatoes in half, lengthwise, and spoon out the flesh, leaving a half-inch shell. Melt the butter in saucepan and add minced garlic. Brush potatoes with the butter-garlic mixture. Flip over and butter the bottoms. Place potatoes on grill and cook until crisp, about 4 to 4-1/2 minutes on each side, and remove from grill. Divide the cheese, barbecue sauce and pulled pork among the potatoes. Top potato skins with sour cream, crumbled bacon and chives for garnish. Serves 3.
-- "Down Home with the Neelys," Food Network
MEXICAN POTATO SKIN BITES
20 small new red potatoes
1 tablespoon vegetable oil
6 ounces Mexican chorizo, removed from casing
1/2 cup shredded Monterey Jack cheese
2 green onions, thinly sliced crosswise
Sour cream, for serving
Heat oven to 425 degrees and place a rack in upper third. Put potatoes on baking sheet, drizzle with oil, season with salt and toss to coat. Roast until potatoes are fork tender, about 30 minutes. On medium, heat a medium nonstick frying pan and cook chorizo, stirring occasionally, until browned, about 5 minutes. Slice potatoes in half and scoop out flesh, leave about 1/4-inch shell. Top with chorizo and cheese. Bake until skins are warmed and cheese is melted, about 5 minutes. Remove and garnish with green onions. Pass sour cream on the side. Serves 6 to 8.
-- Aida Mollenkamp, foodnetwork.com.
LOADED SWEET-POTATO SKINS
4 medium sweet potatoes, scrubbed and patted dry
1 tablespoon olive oil
Coarse salt and ground pepper
1/4 cup low-fat buttermilk
1/4 teaspoon sweet paprika, plus more for garnish
4 slices bacon
1/4 cup reduced-fat sour cream
1 scallion, sliced, for garnish
Preheat oven to 450 degrees. On baking sheet, rub sweet potatoes with oil; sprinkle salt and pepper. Bake until tender, 40 to 45 minutes. Let cool on sheet. Halve sweet potatoes lengthwise; scoop out 1/3 cup flesh from each half into a medium bowl. Add buttermilk and paprika. Mash until smooth; season with salt and pepper. Stuff skins with filling. (Can refrigerate up to two days.) Arrange skins on sheet; bake until edges lightly browned, about 15 minutes. In a skillet, cook bacon over medium until crisp, 5 to 8 minutes. Drain and crumble. Stir sour cream and 2 tablespoons water; drizzle over sweet-potato skins. Garnish with bacon, paprika and scallion; cut in half to serve.
-- Everyday Food, January 2008
(Reach Jay Cridlin at cridlin(at)tampabay.com. For more stories, visit scrippsnews.com.)
Must credit St. Petersburg Times
