Best Cheesy Horseradish Potato Skins Recipes

POTATO SKINS

Steps:

• 1.Lightly grease the outside of potatoes, cut small slit in the top and bake at 425°F for 45 minutes or until soft. Let stand until cool enough to handle (about 15 minutes).
• 2.Cut the potatoes in half lengthwise and scoop out the cooked potato, leaving a very thin layer of potato. (Save the cooked potato for mashed potatoes or hash browns.)
• 3.Brush the outside and inside of skins with melted butter. Sprinkle the inside with seasoned salt and Parmesan cheese.
• 4.Place on a lightly greased baking sheet. Bake for 8 minutes or until crisp and bubbly.
• 5.Fill each with Cheddar cheese and bacon.
• 6.Bake 3 minutes or until the cheese is melted.
• 7.Top with a dollop of sour cream and sprinkle of chives.
• Variation: Twice Baked Potato Fingers - Bake 3 large (about 5-inch) potatoes for 1 hour; cool. Cut in half lengthwise, and then lengthwise in half again, making 12 long fingers. Scoop out and proceed as above.

CHEESY POTATO SKINS

Steps:

• Heat oven to 375°F. Pierce potatoes to allow steam to escape. Bake 1 hour to 1 hour 15 minutes or until tender. Let stand until cool enough to handle. Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4-inch shells. Save potato pulp for another use.
• Set oven control to broil. Place potato shells, skin sides down, on rack in broiler pan. Brush with butter.
• Broil with tops 4 to 5 inches from heat about 5 minutes or until crisp and brown. Sprinkle with cheese. Broil about 30 seconds or until cheese is melted. Serve hot with sour cream and onions.

CHEESY POTATO SKINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 1 to 1 1/2 hours. Remove from the oven. Turn on the broiler to the low setting.
• When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use.
• Brush inside of potato skins with butter. Add 2 tablespoons cheese to each one, sprinkle with seasoned salt, and top with bacon.
• Return to the oven and broil until cheese is melted, 2 to 3 minutes. Serve with sour cream and scallions.

ROASTED POTATO SKINS WITH HORSERADISH CREAM

Steps:

• Preheat oven to 425 degrees F.
• Cut each potato, lengthwise, into 8 wedges. Trim all but 1/4-inch of the potato flesh with a pairing knife. Lay the skins on a baking sheet, skin side down , and spray the flesh side with the olive oil spray. Season with salt and pepper, to taste. Roast until golden and crispy, about 35 minutes.
• Meanwhile, puree the cottage cheese, sour cream, and horseradish in a blender. Transfer to a small serving bowl and season with salt and pepper, to taste. Sprinkle chives on top.
• Put hot potato wedges on a platter with the bowl of horseradish cream. Serve.

ALL THE WAY POTATO SKINS

Steps:

• Toppings: Deli-sliced corned beef, shredded Swiss cheese, grated horseradish and spicy mustard
• How to Make Classic Potato Skins:
• Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 20 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)