Uptown Potato Skins


Uptown Potato Skins


12 Tiny red (new) potatoes, about 1-1/2" in diameter

2 c (to 4) peanut or corn oil

1/2 c Sour cream or creme fraiche


Salsa and chopped fresh cilantro

Crisp crumbled bacon and minced scallions

Caviar and minced chives


Chopped ripe olives and finely shredded Cheddar cheese

1.Preheat oven to 400 degrees. Pierce each potato with a fork and bake until tender, about 40 minutes.Let cool.

2. Halve potatoes. Cut a thin slice from the rounded bottom of each potato half so it will stand upright. Using a melon baller or a small spoon, scoop out center from each potato half, leaving a shell about 1/4 inch thick; reserve potato for another use.

3. In a wok or large heavy saucepan, heat oil to 360 degrees on a deep-fry thermometer. Cook potato shells, in batches without crowding, until just golden, 1 to 2 minutes. Drain on paper towels. (If made in advance, cover and refrigerate as long as 24 hours.)

4. Preheat oven to 400 degrees. Using a small spoon or a pastry ball fitted with a star, fill each potato cavity with 2 teaspoons sour cream. Arrange on a baking sheet and cook until heated through, about 10 minutes. Top with desired toppings and serve warm.


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