LOADED POTATO SKINS RECIPE RECIPES

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SERIOUS POTATO SKINS RECIPE - NYT COOKING



Serious Potato Skins Recipe - NYT Cooking image

There’s no trick to these loaded potato skins, and making them is a breeze. Pile them high with toppings and broil until they look like something you may have eaten at an Irish bar in the bad part of town during college, the game playing on a big screen above the bathroom doors. That bar was pretty good, you know.

Provided by Sam Sifton

Total Time 1 hours 30 minutes

Yield Serves 4

Number Of Ingredients 9

4 Idaho baking potatoes
Extra-virgin olive oil
8 ounces thick-cut bacon, diced
6 ounces cheddar cheese
1 bunch scallions
Kosher salt
freshly ground black pepper
1 cup sour cream
Hot sauce, to taste

Steps:

  • Preheat the oven to 400 degrees. Rub the potatoes lightly with olive oil and bake them on a foil-lined baking sheet until their skins are crisp and a fork easily slides into their flesh, about 1 hour. Transfer the potatoes to a wire rack and let cool for 10 minutes.
  • While the potatoes are cooking, assemble the toppings. Cook the bacon in a large skillet over medium heat until crisp, then transfer to a small bowl. Reserve the bacon fat. Grate the cheese into a small bowl; you should have about 2 cups. Trim and thinly slice the scallions. (Feeling frisky? Caramelize some onions. Shred some ham or grate some Gruyère.)
  • Using an oven mitt or a folded kitchen towel to handle the hot potatoes, cut each into quarters lengthwise to create four wedges. Using a small spoon, scoop the flesh from each wedge, leaving 1/4 inch or more of the flesh. (Save the scooped potatoes for another use, like potato pancakes or soup.)
  • Set the oven to broil. Return the wedges to the foil-lined baking sheet. Paint a bit of bacon fat on each, then top with cheese and bacon. Place under the broiler until the cheese is bubbling. Place the skins on a serving plate. Season with salt and pepper. Spoon a teaspoon or so of sour cream on each and scatter the scallions over the plate. Serve with hot sauce.

INSTANT POT® LOADED BAKED POTATO SOUP RECIPE | ALLRECIPES



Instant Pot® Loaded Baked Potato Soup Recipe | Allrecipes image

This potato soup cooks in an Instant Pot® and is customizable with assorted toppings. I prefer to get my saltiness from the bacon, so I don't add extra salt. I also like a thicker chowder-like consistency; if you like yours thinner, add more liquid.

Provided by thedailygourmet

Categories     Potato Soup

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 10

1 yellow onion, diced
4 thick slices cherrywood-smoked bacon, cut into 1-inch pieces
1 tablespoon butter
2 ½ pounds Yukon Gold potatoes, peeled and chopped
1 cup water
1 ½ teaspoons garlic base (such as Better Than Bouillon® Roasted Garlic Base)
1 ½ cups half-and-half
½ cup shredded Cheddar cheese
¼ cup sliced green onions
ground black pepper to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion, bacon, and butter to the hot pot and saute until bacon is crispy, 5 to 8 minutes. Turn off Saute function and transfer contents to a small bowl.
  • Add potatoes, water, and garlic base to pot and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Mash potatoes against the side of the pot, leaving some chunks if desired. Add onion-bacon mixture and half-and-half; stir to combine.
  • Ladle into soup bowls and top with green onions, Cheddar cheese, and black pepper.

Nutrition Facts : Calories 341.6 calories, CarbohydrateContent 39.6 g, CholesterolContent 46.5 mg, FatContent 15.9 g, FiberContent 3.5 g, ProteinContent 11.6 g, SaturatedFatContent 8.8 g, SodiumContent 446.1 mg, SugarContent 1 g

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