How to make Stuffed Potato Skins and lots of ways to stuff them

February 4, 2015

How to make stuffed potato skins: An everyday recipe | One Hungry Mama

I know. The big game is over and I’m posting a recipe for stuffed potato skins. I know! But who says that potato skins have to be about watching football? I mean, I never really watch football and, yet, I love potato skins. As it turns out, so do my boys. So why should I have to make them only during football season? Sure, the Super Bowl was my inspiration for these, but the recipe is going to feed us all year long because what’s the difference between this and a big bowl of chili over rice with the fixings? Nothing. Plus—hold on to your hats—potatoes are nutritious.

So, yea, stuffed potato skins are our new jam. For dinner. Any night of the week.

There really isn’t a recipe for stuffed potato skins. Don’t let that scare you. Believe me that, in this case, no recipe is good news. It means that these are easy to make and even easier to personalize. Here’s the deal.

* Preheat the oven to 400 degrees

* Wash however many russet potatoes you want to stuff. (You can also use sweet potatoes, though initial baking time may vary.) My boys each ate 1 skin (1/2 a potato each) + salad for dinner. The hungry papa and I ate 2 skins (1 potato each). You do the math. Then, prick each potato all over with a fork, throw them on a baking sheet (no oil or foil necessary), and bake in the oven until they are fork tender all the way through. Cooking time will vary depending on the size of your potatoes, but it should take roughly 1 hour.

* Remove cooked potatoes from the oven and allow them to cool. Reduce oven temperature to 350 degrees. Once you can safely handle the potatoes, cut each one in half and scoop out the flesh leaving a 1/4″ edge all around. I find that the potatoes are easier to scoop when I use a paring knife to score around the circumference of the potato, leaving the 1/4″ edge, and also the center.

* Once all of the potato halves have been scooped, lightly drizzle them with olive oil. Use your hands to rub the olive oil all around each potato half, on both the scooped and skin sides.

* Return oiled potato skins to the baking sheet scooped side up and place back in the oven. Once the edges of the potatoes start to crisp and brown, after about 10 minutes, flip the skins and bake for another 10 minutes. Remove from oven, flip potatoes so that they are scooped side up, and allow to cool.

Once the skins can be handled again, they are ready to fill with anything that your heart desires. Personally, I love piling in firehouse chili, turkey and white bean chili, slow cooker sweet and tangy pulled chicken, or even just beef sautéed with onions, garlic, homemade taco seasoning, and black beans. Then, on top of any of those, I’ll add shredded cheese (which I melt in the oven before dolloping and sprinkling… ), guacamole or sliced avocado, sour cream or Greek-style yogurt, pico de gallo or another salsa, and fresh cilantro.

Ridiculous. In a good way. In the best way! And so too scrumptious to wait until next year’s Super Bowl to eat again.

Note: These are easy to share with even with very beginner eaters. Just puree, mash or chop scooped out potato filling and/or potato skins along with whatever stuffing you want to share with your little one. Even just avocado or guac and potato makes a good beginner meal, but don’t be scared to add a little yogurt, shredded cheese, or even meat. Cut into chunks, potato skins also make a fun finger food for toddlers.

2 Responses

  1. Stacie, I LOVE how these potato skins can be altered and appropriate for all ages! Such a great crowd-pleaser and finger food! xo

  2. mary says:

    I loved it! Thanks for sharing!

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