Crispy Baked Potato Skins with Cheez Sauce with Chef Alyssa Moreau
Cheesy in flavor, this tasty (dairy-free) sauce served over spicy, crispy potatoes hot out of the oven, are great pupus to enjoy with friends.
#potatoskins #vegetarian #dairyfree
Serves 4 – Total Time: 45 minutes
Pair With: Stella Artois Beer
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4 to 6 small russet potatoes, washed and cut in half
2 tbsp. olive oil
1¼ tsp. salt, divided
½ tsp. chili powder
1 cup cashews
1 cup hot water
2 oz. jar pimentos
1 tbsp. lemon juice
½ tsp. onion powder
½ tsp. garlic powder
½ tsp. paprika
1/3 cup green onions or chives, chopped fine
Bake the potatoes, cut side face down on a parchment paper lined baking sheet, at 400°F for 20 to 30 minutes based on size, until cooked through. Cool slightly, then scoop out some of the inner potato to leave an indent.
In a small bowl combine the olive oil, ¼ tsp. salt and chili powder and mix well. Baste the cut side of the potatoes and reheat face-up, on the same pan at 350°F for about 10 to 15 minutes or until crispy.
While reheating, blend the cashews, hot water, pimentos, lemon juice, onion powder, garlic powder, paprika and 1 tsp. salt to make the cheez sauce in a blender until very smooth. It may take a few minutes. Pour over the potato skins; garnish with chopped green onions and serve right away. Chef Alyssa's Cheez Sauce is a vegetarian, non-dairy version using cashews.
This recipe also is available at ktasuperstores.com/recipes/crispy-baked-potato-skins-cheez-sauce
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The recipes found on the KTA Kitchens YouTube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.
Stuffed Potato Skins Recipe - THE BEST!
Crispy bacon and melty cheese mixed with creamy, buttery potato and baked once more in a crunchy potato skin. These Stuffed Potato Skins are serious comfort food and are the PERFECT game day appetizer!
The cheese and bacon combination mmmmmmmm, i need to go make some more of these!
Full printable recipe for the stuffed potato skins can be found on our site:
Potato Skins Ingredients:
8 small floury potatoes - such a Maris Pipers
6 rashers of streaky bacon
2 tbsp double/heavy cream whole milk is ok if you haven't got any cream
2 tbsp butter
pinch of salt and pepper
175 g (1 cup) of your favourite cheese I used a mix of 75% mature Cheddar and 25% red Leicester, grated
4 spring onions/scallions chopped
#appetizers #gameday #recipes
Delicious Vegan Potato Skins
50 Vegan Recipes for Super Bowl 50:
Full recipe:
6 potatoes
2 cups shredded vegan cheddar cheese
1/8 cup vegan bacon bits (try Bac~Os)
1/4 cup vegan aioli or chipotle mayo
1/4 cup thinly sliced scallions
Vegan sour cream, for garnish
Preheat the oven to 400°F. Lightly grease a 9-inch-by-13-inch baking pan.
Pierce the potatoes with a fork and microwave on high until soft, approximately 10 to 12 minutes, or bake for 50 minutes.
Remove from the microwave or oven, let cool, and cut in half vertically. Scoop out the insides, leaving a 1/4-inch-thick shell.
Fill with the cheese and vegan bacon bits. Arrange on the prepared baking pan and bake for 10 to 15 minutes, or until the cheese has melted.
Top with the vegan aioli, sliced scallions, and vegan sour cream and serve.
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Potato Skins - Three Ways! Super Bowl 2015 Party Recipe
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Stuffed Potato Skins | Recipes | 365 by Whole Foods Market
Assemble these game day potato skins and the salsa sour cream ahead of time! For bite-size potato skins, make this recipe with 12 small potatoes instead. Or for a twist, substitute smoked turkey for the chicken and queso fresco for the Monterey Jack.
Ingredients:
6 medium yukon gold potatoes (about 2 1/2 lbs.)
1 tablespoon olive oil
1 large yellow onion, thinly sliced
Salt and black pepper to taste
1/4 cup lime juice
1 teaspoon ground cumin (optional)
3/4 cup regular or light sour cream
1/4 cup chunky salsa
1 cup grated Monterey Jack
1 1/2 cup shredded roasted chicken
Method:
Preheat oven to 400°F. Prick potatoes all over with a fork then arrange on a baking sheet and bake until tender, 45 to 50 minutes. Set aside until cool enough to handle, then halve lengthwise and scoop out flesh, leaving only about 1/4 inch of potato all around. (Save potato flesh for another use.)
Meanwhile, heat oil in a large skillet over medium high heat. Add onions, salt and pepper and cook, stirring often, until golden brown, about 10 minutes. Add lime juice and cumin (if using) and stir to scrape up any browned bits. Reduce heat to medium and cook until deep golden brown, 6 to 8 minutes more. Combine sour cream, salsa, salt and pepper in a bowl; set aside.
Preheat broiler. Divide half of the cheese among potato skins, then top with onions. Arrange chicken on onions then top with remaining cheese. Broil until golden brown and bubbly, 2 to 3 minutes. Transfer potato skins to a platter and serve with salsa sour cream on the side.
Nutritional Info:
Per Serving: 190 calories (70 from fat), 8g total fat, 4g saturated fat, 35mg cholesterol, 210mg sodium, 19g carbohydrates, (2 g dietary fiber, 2g sugar), 10g protein
Find the original recipe here:
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Guide to making the EASIEST and best bacon cheesy potato skins!