Cheesy Tomato Salsa Potato Skin Recipe! [LETTUCE KETCHUP] - 치즈 토마토 살사 감자껍질 요리!
How to cook the best potato skin! First video made by Alyssa Johnson and Hyelin Paek from the British School of Jakarta.
최고의 감자껍질요리방법! BSJ의 학생 알리사 존슨과 백혜린이 만든 비디오입니다.
Ingredients:
6-7 potatoes (big), 50g cream cheese, 100g cheddar cheese (grated), 50-70g mozzarella cheese(grated), 50g parmesan cheese(grated), 50g salted butter(melted), salt, pepper, sour cream, tomato salsa, parsley
재료:
큰 감자 6-7개, 크림치즈 50그램, 체다치즈 50그램, 모짜렐라 70그램, 파마산 50그램, 녹인 버터50그램, 소금,후추, 사워크림, 토마토 살사, 파슬리
Instructions:
preheat oven to 200 degrees celsius, or microwave if preferred.
pierce each potato several times with fork, and brush it with olive oil, and then rub the skin with salt to season. and bake potatoes in the oven until a knife can go through it easily, and the skin starts getting crispy. when ready, cool the potatoes to the temperature good enough to handle.
mix the cream cheese, cheddar cheese, mozzarella cheese, and parmesan cheese together thoroughly in a bowl with hand or a wooden spoon. leave aside.
cut the potatoes into half (lateral). with a spoon scoop out the insides leaving less than a centimetre intact. brush the surface of the potato with melted butter mixed with pepper. broil the skin this time skin-side up for 2-3 minutes until the skin are crisp and butter starts foaming (2-3mins) making sure that they do not burn. Then remove from heat. do the same for the other side of the potato.
Fill the shell with the cheese mixture until the cheese is melting/boiling.
place the tomato salsa on the cheese filled shell as well as the sour cream. sprinkle parsley on it and serve immediately.
+Tomato salsa
500g of cherry tomatoes, 1 red onion(very finely diced), 2tbsp capers, parsley, 4tbsp olive oil, sea salt, black pepper, 1-2tbsp of vinegar
Chop all tomatoes, discarding any juice as you go.
mix in all ingredients, going easy on salt/pepper/vinegar, adding more to taste.
레시피:
1. 오븐을 200도로 예열해주세요. 전자레인지로도 할수있지만 추천하는 방법은 아닙니다!
2. 포크로 감자를 뽜봥뽜방 찍어주세요. 감자에 올리브오일을 발라준뒤, 소금으로 비벼주시고 그상태로 감자를 오븐속에서 구워주세요. 칼이 슥하고 들어갈때까지 50분 정도 걸릴거에요. 토마토 살사가 없으신 분들은 이사이에 살사를 만들어주시고요, 감자가 다 익으면 꺼내서 식힙니다.
3. 크림치즈, 체다치즈, 모짜렐라치즈, 파마산치즈를 갈판으로 갈아서 섞어주세요. 이건 나중에 따로 둡니다.
4. 감자를 세로방향으로 반으로 갈라주세요. 그리고 1센치 이하의 두께를 남기고 감자 속을 파줍니다. 그리곤 녹인 버터와 후추를 섞어서 그것을 감자의 모든 면에 발라주세요. 그후, 감자껍질을 위로하는 방향으로 해서 2-4분간 껍질이 바삭해질때까지 브로일링(직화구이)를 해주세요. 타지않도록 조심하세요. 껍질을 밑으로 향하게 해서 한번 더 2-3분을 구워줍니다!
5. 감자를 오븐에서 꺼내 치즈속을 채워주세요. 그리고 치즈가 녹을때까지 다시 브로일링을 해줍니다.
6. 토마토 살사와 사워크림을 원하는 만큼 올려주세요. 파슬리를 뿌려서 완성합니다.
+토마토 살사
방울토마토 500그램, 빨간양파 1개, 케이퍼스 2테이블스푼(아빠숟가락), 파슬리, 올리브오일 4테이블스푼, 바다소금, 후추, 식초 1-2테이블스푼
토마토를 작게 잘라줍니다. 이때 토마토속의 모든 액채를 버리고 씨를 빼주세요.
모든 재료를 다같이 섞어줍니다. 소금과 후추는 조금씩 넣으면서 간을 맞춰주세요.
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song from : fresh ukulele background -
Loaded potato skins recipe
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This recipe uses five potatoes. You do not use the pope, just use the skins. Plan to make loaded potato skins with mashed potatoes inside. With a fork, pierce the loaded potato skins around. Bake at 425 degrees for about 45 minutes. Once the potatoes are done, let them cool so you can touch them. Cut in half lengthwise and scoop out the inside, leaving about a quarter inch of skin. Place the empty skins into a greased cookie sheet. In fact, I put silicone mat on the cookie sheet, but buttered plate is perfect. Preheat broiler and broil after five minutes. You want the potato skins and lightly browned skin. Mix four ounces of cream cheese and two tablespoons of sour cream. The original recipe for the nonfat cheese cream. I personally do not like the taste, so I always use regular cream cheese. The original potato skins recipe also called fat free sour cream. Again, I do not like the taste of non-fat and so I use low fat. Use what your family is used to the taste wise. Divide this mixture between the six popes. Then fill the potato skins with a large spoon of the thick sauce. Jarred salsa works well. If you have a loaded potato skins recipe for the sauce enjoy his family, by all the means you use to fulfill the potato skins. There are many variations on this. According to the sauce you have used, you can also add the diced tomatoes, chopped onion, chopped jalapeno, chopped green onion, chopped cilantro and / or sliced olives. This recipe is very flexible, with combinations of flavors. Once you have filled potato skins, add a little grated cheese on top. Now bake loaded potato skins at 350 degrees for about fifteen minutes and serve hot. Remember that inside the potatoes begin. Now is the time to make potato skins. Mix the cold potatoes with an egg, salt, pepper, garlic powder and onion powder. If their parents are too liquid, add a little flour. Add a tablespoon in at a time until desired consistency.
Guy Fieri's Elevated Potato Skins | Guy's Big Bite | Food Network
Guy adds some sophistication to your average potato skins with the addition of creamy brie cheese, mushrooms and prosciutto!
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We know one thing is certain — Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Elevated Potato Skins
RECIPE COURTESY OF GUY FIERI
Level: Intermediate
Total: 1 hr 55 min
Active: 1 hr
Yield: 4 servings
Ingredients
Canola oil, for frying
6 russet potatoes, scrubbed and washed
4 tablespoons (1/2 stick) unsalted butter
2 leeks, cleaned, cut into 1/4-inch dice
Kosher salt and fresh ground black pepper
2 cups sliced cremini mushrooms
1/2 teaspoon fresh thyme leaves
8 ounces Brie, cubed
8 thin slices prosciutto, torn
1/4 cup finely sliced fresh chives
Directions
Preheat the oven to 350 degrees F.
Pierce the potatoes a few times with a fork, then place directly on the center rack in the oven. Bake until tender, about 1 hour.
Meanwhile, melt the butter in a saute pan over medium-high heat. Add the leeks, 1 teaspoon salt and 3 or 4 turns pepper; saute until the leeks are wilted, 3 to 4 minutes. Add the mushrooms and thyme and saute until lightly browned, another 5 to 6 minutes. Remove from the heat and set aside.
Halve the baked potatoes lengthwise and scoop out the flesh, leaving a 1/4-inch-thick shell. Set aside to cool. Reserve the potato innards for another use.
Fill a deep, heavy pot with 3 inches of canola oil; heat to 350 degrees F on a deep-fry thermometer.
Working in batches, fry the potato skins in the oil until crispy and golden brown, 5 to 6 minutes. Drain on paper towels.
Arrange the fried potato skins, scooped-side up, on a baking sheet. Season with 1 teaspoon salt and 3 or 4 turns pepper. Fill the skins with the mushroom-leek filling and top with the Brie and prosciutto. Transfer to the oven and bake until the brie is melted and the prosciutto crispy, 6 to 8 minutes. Garnish with the chives and serve.
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Guy Fieri's Elevated Potato Skins | Guy's Big Bite | Food Network
Cheese and Bacon Potato Skins- Crispy
If you like bacon and cheese make this potato skins recipe. This cheese and bacon potato skins are super crispy, the bacon and cheese make a great combination to go with sour cream.
POTATO SKINS INGREDIENTS
10 strips of bacon
10 medium baking potatoes
¼ cup of Extra virgin olive oil
Salt
Black ground pepper
8 ounces mozzarella or cheddar cheese
1 cup sour cream
3 green onions, thinly sliced
Español
CASCARA DE PAPAS INGREDIENTES
10 tiras de tocino
10 patatas medianas para hornear
1/4 de taza de aceite de oliva virgen extra
Sal
Pimienta molida negra
8 onzas de mozzarella o queso cheddar
1 taza de crema agria
3 cebollas verdes cortadas en rodajas finas
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
Crispy Potato Skins with Bacon & Cheese Sauce and Spring Onion Salsa
Loaded with #JustDelicious bacon and cheese, these crispy spud skins are the perfect snack for any couch potato!