Potato Skin Option A: Bacon. Shredded cheddar. Sour cream. Some chives if you’re feeling especially fancy.
Nothing wrong with Option A. Tried and true. Guaranteed success when entertaining. They will all get eaten.
Potato Skin Options B, C and D: Ham and eggs and French onion dip? Southwestern-style with some jalapeno, corn and black beans? Dessert potato skins?
Intrigued? Read on.
Step 1: Make Your Potato Canvas
- Preheat your oven to 400 F
- Scrub potatoes and carefully pierce several times with a fork or sharp knife
- Rub potatoes with olive oil
- Bake on a foil-lined baking sheet for about 50 minutes
- Allow potatoes to cool enough to touch
- Once cool, slice each potato in half lengthwise
- Using a spoon, scoop out the flesh, leaving about 1/4 inch intact, and then set the flesh aside (add some butter, milk, salt and pepper to make mashed potatoes)
Pick a filling below. To add a little extra flavor and crispiness to the skins, melt 1/2 cup of butter and baste. Set your broiler to high. Place filled skins on the foil-lined baking sheet and broil for about 4-5 minutes.
Step 2: Add Your Filling
Brunch Potato Skins
If you’re watching an early afternoon game, make brunch-appropriate potato skins.
8 ounces ham
1 cup cheddar cheese, shredded
French onion dip
- Chop ham into small pieces
- In a bowl, whisk together 5 eggs, chopped ham and 1 cup of cheese
- Add this mixture to the skins and broil them on high for about 5 minutes, then top them with French onion dip
Southwest-style Potato Skins
Travel south of the border with these delicious and hearty toppings.
1 jalapeno pepper, chopped
1 can black beans, drained
1 can corn, drained
Mexican-style shredded cheese
- In a bowl, combine the jalapeno, black beans and corn and mix well
- Ladle corn mixture into the skins
- Sprinkle a bit of Mexican-style shredded cheese and broil them to a crisp for about 4-5 minutes
- Top with guacamole and cilantro, and then serve spicy salsa for a dipping sauce
Sweet Potato Skins
Surprise your guests with a fun dessert sweet potato skin.
1 cup pecans
1/2 cup raisins
- Fill skins with a sprinkle of brown sugar, pecans and raisins
- Crisp under broiler
- Serve with some whipped cream as a dipping sauce
Tip: Want to dig right in without worrying about cleanup? Throw your dirty dishes into the dishwasher with Cascade Platinum Pacs!