Party Food: The Potato Skin 4 ways

Ok honestly I've never been a big potato skin person- I just never really got it. But in my experimentation to formulate the best tailgate food that won't upset my tummy AND won't cause me to gain 50 lbs by the BCS Bowl I came up with these cleaned up versions of the real thing. All 4 flavors were a hit but Greek and Pizza tied for first among everyone's favorites.

Lesson learned in cooking potato skins: Don't be shy about scooping out the potato guts! Less potato left on the skin = More crispy! I know, I know, everyone knows this except me because I just now got into potato skins 27 years into the game. Here are my findings: {Click "read the whole post" for recipes}


{For each recipe I'm pretending we're making 8 potato skins. Each potato makes 4 skins}

For the skins:

Hi skins! Once you are at this point halve them lengthwise again, unless you are making the chili boats.

Use Russet Baking Potatoes. Preheat the oven to 400 degrees. Scrub the potatoes (with your hands) under running water. Cut off any yuckies-you can leave the eyes- with a knife. Optional: brush them with olive oil, sprinkle with salt and pepper. Stab each potato with a fork 10 times and place them directly on the oven rack. Heat them for 60 minutes, turning them every 20 minutes.

Once they're cooked they'll be nice and soft. Let them cool enough to handle, then cut them in half lengthwise and scoop out the potato with a spoon, leaving 1/4 inch of guts on the skins (pictured above). Now you have potato bowls! Cut the halves in half (length wise), flatten them out, and place them directly on the oven rack for 20 minutes- flipping them after 10 minutes. Now add whatever you want to them:

{Tie} First Place Fav: Greek Skins

Greek Skins

 Ingredients

• Potato skins (for the examples we're pretending it's 2 potatoes so 8 skins)
• 1/8 red onion, diced
• 1/4 cup Feta Cheese crumbles 
• chopped black olives
• 1 cup fresh spinach
• 1 tablespoon olive oil (optional)
• chopped parsley (optional)

Saute the spinach in a frying pan (I do this by combining about 1/4 cup of water with the spinach in a frying pan and heating it until it is wilted). Place your potato skins onto a foil lined baking sheet covered with cooking spray or coconut oil or olive oil. Mix together the ingredients and spoon onto each potato skin. Return them to the oven on Broil for about 2 minutes

{Tie} First Place Fav: Pizza Skins 

Like pizza but on a potato skin! SO good

Ingredients

• Potato Skins
• 8 tablespoons tomato sauce (1 Tablespoon per skin)
• 1/4 cup shredded low-moisture part-skim mozzarella cheese
• Whatever other toppings you like on your pizza- we did diced peppers, garlic, mushrooms- DELICIOUS
• Parmesan Cheese (a few sprinkles per skin)
• Red Pepper Flakes
• Garlic powder

Slather the skins with the tomato sauce. Sprinkle mozzarella cheese on top and add your choice of pizza toppings. Return them to the oven on Broil for about 2 minutes or until cheese is melted

Third Place: Chili Skins

These are super hearty.

Ingredients

• Potato Skins
• 3/4 cup Clean Turkey Chili with a Kick
• 1/4 cup Greek Yogurt
• 1 green onion, chopped 

For this one it is easier to make potato chili "boats". Instead of halving the halves, just cut the potato length wise and scoop the potato out of the halves so you have potato boats. Cook them the same way you would the smaller ones. Load up the halves with chili and heat on Broil for 2-3 minutes. Top with green onions and Greek Yogurt (sour cream substitute).

Fourth Place: Buff Chick Skins

Mmmmmm

• Potato Skins
• 3/4 cup Buffalo Chicken  
• 1/4 cup blue cheese crumbles
• 2 green onions, chopped 

 Scoop Buffalo Chicken onto the potato skins and return to oven on broil for 2-3 minutes. Sprinkle blue cheese and onion on to finish it up. Also try topping it with Clean Blue Cheese Dip.


Want more clean, easy party foods? Try my Buffalo Chicken Lettuce Wraps, "Bread"Sticks, Savory Italian Turkey Meatballs and Crispy Baked Chicken Wings!