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Alstede Fresh Big Game Potato Skins

Potato Skins

Alstede Fresh Big Game Potato Skins

6-8 smaller russet potatoes washed thoroughly and dried
2-3 tablespoons unsalted butter melted
Kosher salt and freshly ground black pepper, garlic powder,
seasoned salt Optional
1-1/2 cups shredded sharp cheddar cheese
5 to 6 slices cooked, drained, and crumbled bacon
1 red bell pepper, sauteed in olive oil until tender
Sour cream for garnish
3-4 thinly sliced scallions white and light green, can mix with
fresh chives

Pre-heat the oven to 400°F.
Choose potatoes that are on the smaller side. Using a fork, pierce each of the potatoes on the sides a few times, where you will be cutting them in half.
Place the potatoes on a tray or on the oven rack. Bake the potatoes until the they are fork tender; the skins should be crisp. about 45 minutes. Cool until they can be handled easily, 15 -20 minutes.

While the potatoes are roasting, wash, chop, and sauté, the red pepper.
Cook the bacon and drain and crumble and slice the scallions.

Set the oven to broil. Adjust oven shelf. Slice the potatoes in half lengthwise.
Using a small spoon, scoop out the flesh, leaving about 1/4 inch or more around the edge and bottom to support the potato. Save the flesh for another use.
Brush the entire potato with the melted butter and sprinkle with seasonings of choice.
Space the potatoes on a foil lined pan, skin side up. Place the potatoes under the broiler for 2-3 minutes. Skins should become crisp, turn to broil the top of the potato another couple of minutes. Flip the potato halves over and
broil until the top edges just start to brown, about 2 to 3 minutes more. Keep a close eye on the potatoes.
Remove the pan from the oven. Potatoes should be skin side down.

Set the oven to 375. Generously sprinkle with the potato with cheese. Top the cheese with a sprinkle of chopped/crumbled bacon and some sautéed peppers. Place the tray in the middle of the oven and bake until cheese is melted and starts to bubble, 10-15 minutes.
Garnish the potato skins with a small dollop of sour cream and a sprinkle of sliced scallions & serve.

Farm Kitchen Tip – Other options to sprinkle on potatoes: Chopped ham, cooked sausage, other cheeses, caramelized onion, chopped jalapeno pepper.
Options for the leftover potato: make mashed potato pancakes, gnocchi, baked potato soup, or great home fries.

Recipe & photo provided by Jenn Borealo, Culinary Specialist at Alstede Farms

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