I don’t know about you, but I’ve eaten so many sugary goodies lately that I’m fairly certain I may spontaneously combust into a cloud of sugar at any given moment. So, I thought it was time I take a little break from my sugary friends and give some love to something a bit more savory. When I found this recipe for Ham & Cheese Potato Skins from TK member Dax Phillips, I knew I’d found the perfect recipe to jumpstart the savory love-train.
They are perfect for picky eaters, especially the six-year-old variety that hangs out at my house. A generous amount of melty cheese and ham perfectly complements the crispy, salty potato skin, making these a big hit with any crowd.
You’ll need: Russet potatoes, shredded cheese, diced ham, butter, salt, and pepper. That’s it. Easy, huh?
Preheat your oven to 400ºF. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour.
Remove the potatoes from the baking sheet and place on a plate to cool for about 15 minutes.
Once your potatoes are cooled, use a sharp bread knife and cut each potato lengthwise into three segments for each potato. So each potato will yield two skins and you can discard the middle slice or use it for something else.
You should end up with 6 potato boats.
With a small spoon, being careful not to poke through the skin, scoop out about 70 percent of the potato. You still want some potato in your boat.
Next, melt your butter in the microwave. This should take 30-60 seconds or so. Turn your broiler to high.
Brush the butter on the inside and outside of each potato skin, then season the inside of each skin with salt and pepper.
Place them back onto the baking sheet and put them under the broiler for 8-10 minutes, until the insides get a bit crispy from the melted butter.
Once the edges and interior are crisp and golden, remove them from the oven. Turn off the broiler, and set the oven to 425ºF.
Add a generous amount of cheese into each potato boat. Top with a generous amount of ham. Simply divide the ham into six sections so each potato gets enough of it. Top with a bit more cheese.
Place the tray back into the oven and cook for about 5 more minutes or until the cheese is nice and bubbly.
Now take a bite, and you will have a cheesy explosion of pure delicious in your mouth. The cheese, the ham, the crispy, salty potato … it’s pure magic. I foresee these potato skins being the perfect addition to our Superbowl party table. You don’t have to limit yourself to just snacking on them either. Throw in some scrambled eggs for a great breakfast, or pair them with your favorite salad and you’ve got a great lunch or dinner!
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