Potato Skins; from Humble to Holy Cow!
In the spirit of culinary adventures inspired by a lifetime of rich flavors and home-cooked excellence, we venture into the realm of creatively topped potato skins, drawing upon our family's tradition of making every meal memorable. Here are three unique potato skin appetizers, each infusing the essence of different cuisines into the humble potato, transforming it into a canvas of global flavors.
Stir-Fried Teriyaki Potato Skins
Italian Pepperoni Potato Skins
Southwest Guacamole Potato Skins
Creative Potato Skin Appetizer Ideas
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
Appetizer, Snacks
Servings
8
Prep Time
15 minutes
Cook Time
30 minutes
Taking the humble Potato Skin to new heights is all about treating the potato as a blank canvas. Here are three unique ideas to spark snack-time creativity. Try adding additional toppings and coming up with creations such as Buffalo Chicken Potato Skins, Brisket Burnt End Potato Skins, Lobster Mac 'n Cheese Potato Skins, and more. The possibilities are endless!
Below, check out the toppings to make Italian Pepperoni Potato Skins, Southwest Guacamole Potato Skins and Stir-Fried Teriyaki Potato Skins.
AuthorDamon Holter
Ingredients
-
4 Russet Potatoes
-
Canola Oil (for frying)
-
8 Basic Potato Skins, fried
-
Mozzarella Cheese
-
Marinara Sauce
-
Pepperoni Slices
-
Croix Valley Italian Barbecue Booster
-
8 Basic Potato Skins, Fried
-
Crumbled, Cooked Bacon
-
2 ripe Avocadoes, smashed
-
2 Tbsp. Croix Valley Southwest Barbecue Booster
-
8 Basic Potato Skins, fried
-
Sliced Vegetables (Can by any combination you like, including broccoli, cauliflower, mushrooms, peppers, onions, pea pods, carrots, etc)
-
Whipped Cream Cheese, combined with fresh diced chives
-
Fried Wonton Strips seasoned with Croix Valley Garlic Parmesan Wing & BBQ Booster
-
Croix Valley Garlic Ginger Teriyaki BBQ & Wing Sauce
For the Basic Potato Skin
Italian Pepperoni Potato Skins
Southwest Guacamole Potato Skins
Stir-Fried Teriyaki Potato Skins
Directions
To Make Basic Potato Skins (before the toppings)
Bake Potatoes in an oven, grill, or even a microwave until the potatoes begin to become tender on the exterior. Timing will depend upon the size of the potato, but keep an eye on them so they do not overcook. Remove the potatoes once the exterior dents while pushing on it. Allow potatoes to cool slightly to handle.
Slice the potatoes in half length-wise and use a spoon to scoop out the interior, leaving roughly ¼” of flesh intact around the skin.
Drop skins in 350 degree hot oil and fry until golden brown. The skins are now ready to be the vessel to hold a myriad of delicious toppings.
For the Italian Pepperoni Potato Skins
Top Potato Skin with shredded Mozzarella Cheese, Marinara Sauce, and Pepperoni, and place in oven or grill to melt cheese.
Sprinkle with Croix Valley Italian Booster and serve. Try adding other toppings such as Italian Sausage, Pepperoncini, grated Parmesan Cheese and more!
For the Southwest Guacamole Potato Skins
Make Guacamole by combining the smashed avocadoes with the Southwest Booster (easiest guac ever). For even more flavor, add other ingredients into your guac as desired, such as diced tomato, diced onion, minced garlic and fresh-squeezed Lime Juice.
Top Potato Skin with Guacamole, crumbled bacon, and a shake of Croix Valley Southwest Booster.
For the Stir-Fried Teriyaki Potato Skins
Stir Fry Vegetables in skillet until tender, adding Garlic Ginger Teriyaki at end to coat.
Top Potato Skins with Chive-infused Cream Cheese, Stir Fried Vegetables, Fried Wonton Skins and a drizzle of Garlic Ginger Teriyaki Sauce
