Tuesday, February 12, 2013
Stuffed Potato Skins
Becca here with a great use for the potato skins (or potato boats as my kids like to call them!) that you'll have leftover from making a big batch of yummy Potato Soup that I posted last week. My family, the kids in particular, thought these were delicious and a huge treat! My apologies for the not-so-great phone photo, I hope you'll try the recipe anyway! I used this recipe for reference, mainly in regard to cooking time & temperatures. My recipe below lists the amounts that I used, but feel free to experiment with your favorite fillings, or whatever you have left in the fridge. I'll list a few fun suggestions for variations below too. I hope you'll try these instead of throwing the skins out, the nice crispy texture on the outside is a great contrast to the creamy inside, and they're full of flavor! I like to serve these for a fun weekend dinner with a bunch of raw veggies on the side; sugar snap peas & carrots are two of our favorites. You could make up a big batch of the Stuffed Potato Skins & freezer them in a large zip top bag, for up to a few weeks.
Stuffed Potato Skins
8 medium russet potatoes, baked, halved, with most of the potato removed (use for Potato Soup!)
2 cups ham, finely chopped (we like peppered ham)
2 cups shredded cheese (we prefer sharp cheddar)
2 Tablespoons butter
salt & pepper (to taste, largely dependent upon the type of ham & cheese that you use)
Preheat the broiler to 500.
Melt the butter. Place potato skins onto a large baking sheet. Using a pastry brush (or a really clean paintbrush in a pinch :), quickly brush the melted butter onto both the outsides & insides of the potato skins.
Place baking sheet under the broiler (remember, your oven rack should be in the very top position when you use the broiler!) for 6-10 minutes, or until the edges of the potatoes are starting to get brown & crisp.
Change the oven temperature to 425, and move the oven rack back to the middle position.
Fill each potato skin with ham and then top with shredded cheese. Return baking pan to the oven, and cook about 5 more minutes, or until cheese is thoroughly melted. Serve and enjoy!
*Other topping suggestions:
*Taco potatoes stuffed with leftover taco meat and cheese; top with sour cream or plain Greek Yogurt after baking.
*Breakfast potatoes stuffed with leftover scrambled eggs, breakfast sausage, and cheese.
The possibilities are endless, let me know your favorite potato 'boat' fillings!