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Party Potato Skins - Breathe a New Life Into This Classic Recipe

        Author: Chef George Krumov

Party potato skins

 

Potato skins are a staple in almost every bar in North America, but if you never cooked them at home because you thought that they take a lot of time, then you should try this recipe and see how easy and delicious potato skins can be.

First, you need to bake some baking potatoes. Do it in the microwave or oven, or both. I would microwave them for about 2-3 minutes, wrap them in foil and bake them in the oven. After you have done that, let the potatoes cool down until you can handle them, cut them to two lengthwise and carve boats, leaving 1/2 inch thick shells. At this point you can deep-fry the shells in order to crispen them, or you can use them as they are. Before applying the toppings, do not forget to season the potato skins with salt and pepper. The salt from the bacon is not enough to season them. Put on the bottom of every potato skin some chopped scallions or chives, cover with a lot of shredded semi-skimmed mozzarella and cheddar, and top with some cooked bacon bits. Bake until the potato skins are crispy and the cheese is nicely melted. Serve the potato skins over a little bit of chopped lettuce, with a small portion cup of sour cream. Sprinkle some freshly chopped green onions over the potato skins for an additional kick.

This potato skins can be prepared well in advance and kept refrigerated until needed, then baked and served. That makes them an excellent choice for one of the finger-food appetizers for a party.

Next Article: Marvelous Melbourne, By Melanie Costabile

 

 
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