Wednesday, June 30, 2010

Crispy potato skins


It was wonderfully drizzly and dreary outside today. The only thing I wanted to do was curl up on the couch with Mr. Incredible, a good book in hand and doggies warming my feet. But Mr. Incredible was working late so the puppies and I were on our own. This meant I could eat anything I wanted for dinner! Yes, I'm easily excitable. After checking the pantry, I found that I had the makings for potato skins. A carb-o luscious boat filled with a cargo of hot melted pepper jack cheese and cool sour cream will hit the spot. Are you with me? Let's get to it.


You'll need a few potatoes. I only had Yukon gold potatoes but use whatever tater you have on hand...preferably one that has thicker skin than a Yukon gold. I'll explain why later.  Bake them at 400 degrees for about an hour or until soft.


Let the spuds cool slightly before cutting in half lengthwise. In the meantime, crank the oven up to 450 degrees. Next comes the challenging step in this recipe.


Scoop out the potator pulp making sure to leave a 1/4 inch shell. Oh that reminds me...guess what I learned today! As delicious as they are, Yukon golds do not make sturdy tater boats. Make sure your looks like this (see photo above).


Not this. Sad face. It's OK though. This one went into the mashed potato pile.


Drizzle the potato halves with olive oil until thoroughly coated. Sprinkle with pepper and lots of salt. They love that stuff. Put them on an oiled baking sheet with the skin side up and bake for 10 minutes. The taters will have nice tanned, crisp skin. Flip them over and fill the cavity with cheese. I used pepper jack. Bake for another 2 minutes or until cheese is melted.


Serve with a dollop of sour cream, garnish with thinly sliced green onions cut on the bias and prepare yourself for boat loads of delicious.

12 comments:

  1. Potato skins were a favorite of mine at a certain restaurant my family used to go to, but I haven't had them in years. Yours look absolutely delicious so I am putting them on my "to make" list! Thanks for the recipe.

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  2. These are the prettiest potato skins I have ever seen!

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  3. I love how pretty these are and sound so good im gonna try to make these as an appetizer for my next dinner party thanks for sharing.

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  4. I can't remember the last time I made pot skins. Funny how you forget some of the best dinners. I love them with very crispy bacon added too.

    Thanks for the reminder.

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  5. Yummm...these make me want to sing! :) I love potato skins!

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  6. Great photo, so dark and delicious!

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  7. Used grapefruit spoon to scoop out the cooled Golds. Hubby liked piling on leftover chicken taquito mixture from today's lunch: shredded leftover chicken from El Pollo, defrosted canned chili verde sauce (at first i defrosted asparagus soup by mistake), store bought pico de gallo, garlic & jack cheese. Bacon bits cuz we like salt & grease. Love your site!

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  8. I don't know how you made these seem so much more amazing than the standard potato skins, but I know the next time I make them, it's your recipe or nothing! I even added this to my roundup of delicious potato dishes this week... because potatoes... are the best. http://knucklesalad.com/deedly-dee-potatoes

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  9. Oh boy.. these are going totally into my to do recipe list!

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  10. Just followed your recipe and they came out great. Thanks for posting! Great food photography!

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  11. Oh Yummm... going to make these today! Love the crispy effect!

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  12. Just made these for dinner and they were deLISHous!! We only had Yukon Gold so I just baked them with olive oil for 45 minutes and the crispy exterior had already begun! Thanks for the post!!

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