Tag: Potato Skins

Mini Buffalo-Blue Potato Skins

These two-bite potato skins stuffed with blue cheese, hot sauce, and cheddar are the ultimate game day snack!

 

Yeah, so these mini buffalo-blue potato skins happened… and they’re every bit as awesome as I hoped they’d be!

We went out for lunch at my favorite diner the other day and for some reason the loaded potato skins caught my eye. I haven’t had potato skins in years, but after seeing them on the menu I just couldn’t get the idea of them out of my head. I just had to have them. And then I needed to put my own spicy spin on them and shrink them down to a two-bite treat that’s perfect for snacking.

To make these delicious treats, I started by precooking some small potatoes in the microwave. Then I sliced them in half, scooped out the middles, and brushed the insides with Marzetti® Simply Dressed® Blue Cheese Salad Dressing and baked them until they were crispy on the outside but still tender in the middle. Then, add hot sauce and shredded cheddar and bake them until the cheese gets all melted and gooey.

I went through a few variations on the method as I was testing this recipe and, believe me, that first step of baking the potatoes with just the dressing is crucial. Something magical happens during that step: the edges of the potatoes get super browned and crispy and the blue cheese flavor permeated the whole potato. When I tried adding the toppings all at once, the potatoes didn’t get that beautiful golden color and the flavor was much flatter.

Serve with more dressing for dunking and additional hot sauce for any guests who really want to turn up the heat.

Mini Buffalo-Blue Potato Skins

Author: Lauren Keating

Serves: about 6

Ingredients

  • 2 pounds small golden potatoes
  • ¼ cup Marzetti® Simply Dressed® Blue Cheese Salad Dressing, plus additional for serving
  • 2 tablespoons hot sauce (like Franks Red Hot)
  • 6 ounces sharp cheddar cheese, shredded
  • 4 scallions, chopped

Preparation

  1. Pierce the potatoes with a fork and microwave 8 minutes, or until cooked through (cooking time will depend on your microwave and the size of your potatoes). Let cool.
  2. Heat oven to 450ºF.
  3. Cut the potatoes in half and use a small spoon to scoop out the insides, leaving a ¼-inch rim around the edge. Reserve the potato for another use. Arrange the potato skins cut side up on a heavy baking sheet. Brush the insides with blue cheese dressing. Bake 10 minutes; flip the potatoes so the cut side is down and bake another 10 minutes.
  4. Turn the potatoes over so the cut side it up. Sprinkle with hot sauce and fill with shredded cheese. Bake 5 minutes or until cheese is melted.
  5. Top with scallions. Serve with additional blue cheese dressing and hot sauce, if desired.

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Disclosure: I have been invited to participate in a Marzetti® ambassador program. This post is sponsored by Marzetti and product has been provided by them. The opinions and ideas expressed here are my own. Thank you for helping support the brands that keep me inspired in the kitchen.

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Loaded Pub Fries

This recipe was fabulous and if you love any sort of stuffed potato or potato skins or cheesy fries, then this is for you.  This would be perfect when you have company over or for a real treat as a side dish which is how we enjoyed it. I had to go light on the sour cream because hubby doesn’t like it but if you do, then go for it!  The best part is the combo of bacon, cheese and scallions-Yum!!!!  So grab some potatoes, get them baking…then go ahead and load them up!!!  Thanks to A Family Feast for this recipe!!! I adapted our version a bit so be sure to check hers out, too!

Loaded Pub Fries:

Ingredients

  • 3 slices bacon, cooked crisp (use more if you want!)
  • 2 pounds all-purpose potatoes (was about 5 potatoes for me)
  • 2 tablespoons melted butter
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • 1/2  teaspoon smoked paprika
  • 8 ounces sharp cheddar cheese, shredded(I did not use it all, will shred less next time but that’s personal cheesy factor preference. lol)
  • 4 scallions, sliced
  • Sour cream, for topping if desired

Instructions

  1. Cook bacon crisp and rough chop. Set aside.
  2. Preheat oven to 425 degrees.
  3. Cut potatoes into wedges.   Lay on rimmed cookie sheet lined with nonstick foil and drizzle on melted butter,  salt, garlic powder and smoked paprika. Toss well to coat with your hands and make sure they are spread into a single layer.
  4. Roast for 15 minutes. Flip and roast for another 20-25 minutes or golden brown and soft inside when pierced.
  5. Put the potatoes close together on the cookie sheet, piling some and cover with a large handful of the cheese.  (I did not use it all but you sure can if you’d like!) Mound the potatoes into four piles. Cover each pile with the cheese and return to the oven for 2 mins or until melted.  Immediately top with bacon and scallions. Add sour cream, if desired.
  6.  Transfer to a platter!

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STUFFED POTATO SKINS!!!!!

Ingredients


  • 8 whole Russet Potatoes
  • 4 Tablespoons Canola Oil
  • 2 Tablespoons Butter
  • Salt/pepper To Taste
  • 1-1/2 cup Grated Cheddar Cheese
  • 8 slices Thick Cut Bacon, Fried Until Almost Crisp And Chopped (I cooked it in the microwave)
  • 2 whole scallions, Sliced
  • 1/2 cup Sour Cream

Preparation Instructions



Preheat oven to 400 degrees.

Scrub potatoes clean and allow them to dry. With a paper towel (or
just with your hands) rub the skin of the potatoes with 2 tablespoons
canola oil generously.

Place potatoes on a baking sheet and bake about 50-60 minutes.  until skin is crisp and
potatoes are tender.  Cool until you can touch the potatoes.

Cut potatoes in half lengthwise. Scoop out the insides, leaving a
little bit of potato in the skins. Melt the butter with 2 tablespoons
canola oil, then brush both the outside and the inside of the potatoes.
Sprinkle the inside lightly with salt/pepper. Place potato halves face-down and
return to the oven for 5-7 minutes. Using tongs, turn the potatoes
over and continue to bake until the edges of the potatoes start to turn
golden brown, another 5-7 mins.

Remove from oven. Sprinkle the insides of the potato skins with
cheddar, then sprinkle on the chopped bacon. Return to the oven long
enough for the cheese to melt, about 3 to 4 minutes.

Serve immediately with sour cream and scallions. Yum!

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