Tuesday, January 1, 2013

Party Potato Skins

Party Potato Skins Recipe

I don't know anybody who doesn't love a, crispy on the outside, tender on the inside restaurant style potato skin.  Do you?

You know the ones, they're at all of your favorite restaurants. The ones that are packed full of  crispy bacon, sharp cheddar cheese that has been melted to oooey, gooey goodness and then topped with some chopped green onions for that little bite of mild oniony freshness.  Then, right before eating, you spoon a nice big dollop of cold sour cream on them for that contrast of flavor and temperature....Oh Yeah!

I made these last night to accompany our New Year's eve dinner that we were having along with two of our very best friends.  While I would usually serve these as appetizers, they actually worked quite well as a side dish to our prime rib and crab leg dinner.  In this particular case I thought a whole baked potato would have been a little too ordinary and boring, but a skin or two served alongside the surf and turf added just the right pizazz on the plate.

I hope you'll forgive me for not having any final "presentation photos" to share. By the time we sat down to eat dinner, it was close to 10 pm and the cocktails I'd already partook in kind of prevented me from having enough of my wits about me to take any decent photos. Is that so wrong? After all, it was New Year's Eve,  and I wasn't driving anywhere!!!

Here is the "method" I used to make my skins. Feel free to adjust the quantity of potatoes you use depending on the number of people you're serving. Also, play around with the ingredients and tailor them to your own preferences.  The possibilities are endless so make them your own. Remember this is just a method so have fun with them.

PARTY POTATO SKINS      {PRINT THIS RECIPE}

5 medium size baking potatoes (cooked whole, and allowed to cool completely) *I used the microwave*
Canola oil  (enough to fill your large dutch oven with 2" of oil)
Shredded sharp cheddar cheese
1/2 pound bacon, cooked and crumbled
Green onions, chopped
salt, pepper and garlic powder
Sour cream (optional)

-After the potatoes have cooled, cut each in half and use a spoon to scoop out a well in the center of each half.
-Meanwhile, heat the oil over a medium high heat to 365 - 375 degrees.
-Carefully add a few skins at a time to the hot oil, using tongs making sure to place them gently in the oil and not overcrowding the pan
-Allow them to fry on each side (turning them carefully) for approximately 4-5 minutes, or until they're just starting to turn a nice golden brown.
-Remove the skins from the oil, letting the excess oil drip back into the pot.
-Place the fried skins on a prepared baking sheet and season each skin with salt, pepper and garlic powder to taste.
-Complete the process with the remaining skins.
-Once they're all fried, add the cooked bacon, cheese and green onions to the well in each potato, being generous with the fillings.
-Refrigerate until ready to bake and serve, or bake immediately in a preheated 350 degree oven until the cheese is completely melted and is ooey, gooey :)
-Serve with a nice dollop of cold sour cream or even Greek yogurt (tzatziki sauce would also be nice).





The next picture was taken with my iphone so sorry if it's a little blurry...


So, the next time somebody says to you "Give me some skin", this is what they're talking about! LOL

                                Enjoy and HAPPY NEW YEAR EVERYBODY!

         May your plate always be filled with delicious food that has been cooked with much love!!!

Until we eat again,
Renee

2 comments:

  1. Happy New Year Renee! I absolutely love potato skins! Sometimes I find that some restaurants leave too much potato in them so I'm hesitant to order without asking. Making your own allows you to leave just the right amount of potato in the skin before burying it all under piles of bacon, cheese and green onion. Happy to see that you don't skimp on the bacon either :) I'm sure your guests enjoyed them immensely.

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    ReplyDelete

Thanks for taking the time to visit me in my Kudos Kitchen. Your readership means a great deal to me. I hope that you'll never leave here hungry, and that you'll come back looking for seconds, and maybe even thirds :)
Take care and have a lovely day!
Renee

Kudos Kitchen By Renee

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