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Game Day Potato Skins
Yield: 8-12 Appetizer Servings
Ingredients:
8 small to medium Yukon Gold potatoes
4 tablespoons extra-virgin olive oil
Sea Salt or Kosher Salt
Greek Style Toppings:
Greek Yogurt (preferably whole Milk)
Feta cheese, crumbled
Minced Kalamata Olives
Minced Red Onion
Fresh ground black pepper
BBQ Toppings:
Prepared BBQ Pulled Pork or BBQ Pulled Chicken (about 1 pound)
Shredded Cheddar Cheese
Minced Green Onion
Pizza Toppings:
Prepared Pizza Sauce (about ¾ cup)
Chopped Pepperoni or Cooked Italian Sausage
Shredded Mozzarella or Italian Blended Cheeses (about 1.5 cups)
Shredded Parmesan Cheese
1. Preheat oven to 375 degrees. Coat the potatoes with 2 teaspoons of the olive oil. Pierce the potatoes with a fork a few times and place on a baking sheet.
2. Bake the potatoes for about 30-40 minutes, or until they are tender. The potatoes should be easy to pierce with a knife and lightly browned on the exterior. Cool the potatoes until they are easy to handle.
3. Cut the potatoes in half lengthwise. Hollow them out with a spoon, leaving about a 1/4" thick wall. Save the leftover potato flesh for another purpose.
4. Place a sheet of parchment or foil on a baking sheet and coat with oil or cooking spray. Brush the cooked potato shells on all sides with the remaining olive oil. Place the oiled potato skins, hollow side up, on the prepared sheet pan. Place in the oven and bake for about 10 minutes or until the skins are nicely browned and crispy.
5. Remove the baking sheet from the oven and set the oven to broil. Top the hollowed out potato skins with desired toppings. Place the filled potato skins in a heat proof serving dish.
6. Broil the filled potato skins for 3-4 minute and serve.
