Who doesn’t love Potato Skins?!? I mean there is cheese…there is bacon…there is potato…yum all around! So I decided I wanted to take the whole Potato Skins concept and make them with mini potatoes, and then try playing around with them, the result was fantastic (a lot of random ingredients-yes, but all around fantastic). Also, what made them so great was that since they were smaller, they were a great appetizer size as opposed to traditional potato skins that one has to eat with a knife and fork or in many bites-very awkward to hold, these were perfectly party sized (also, half of them were vegetarian and this is a naturally gluten-free dish!) This would be perfect for a game day food!
The four different kinds of Mini Potato Skins were: Regular, Nacho, Mediterranean, and Blackberry Goat Cheese Prosciutto.
For the Regular Potato Skins: 2 pieces bacon (cooked and crumbled)
4 Tbs Sharp Shredded Cheddar (I used the reduced fat kind)
1 Tsp Italian Seasoning (I love those dressing packets-they are good for salad and seasoning-see my Italian spiced crock pot chicken recipe).
1 Green onion-chopped for topping
For the Nacho Potato Skins: ½ tsp chopped olives
¼ tsp chili powder
1 Tbs Salsa
2 Tbs Sharp shredded cheddar
1½ Tbs Pinto Beans
For the Mediterranean Potato Skins: 1 Tsp olives, chopped
½ oz feta cheese
1 Tbs Greek yogurt
¼ tsp Greek Seasoning
1 Grape tomato, chopped
For the Blackberry Goat Cheese Prosciutto Potato Skins: 3 Blackberries
1 Oz goat cheese
1 slice Prosciutto, chopped
hint of cinnamon
For the dipping sauce: ¼ container chive and onion cream cheese
2 Tbs Sour Cream
¾ container Greek Yogurt
½ green onion chopped of topping
Pre heat the oven to 400. Clean and half the potatoes, also cut off the ends of the potatoes to allow for them to stand, then toss them with the olive oil, and lay out on an aluminum lined baking sheet. And bake for 30 minutes.
While they are baking, create all the different toppings you will use and the dipping sauce.
Take the potato skins out of the oven, and allow to cool for 10-15 minutes, then scoop the center of the potatoes out, and spoon each of the different kinds of toppings in. Bake for about 10 minutes. Then transfer to platter, sprinkle the regular ones with the green onions, and then serve.
I was watching the Food Network and just caught the end of an episode where they were showing a cannoli dip with homemade chips. It looked so good and I thought the idea was brilliant, so I found the recipe and made it! Sometimes recipes don’t turn out so well from the Food Network, but this one was spot-on, including the home made cannoli chips. It took me way longer than I’d like to admit to find the wonton wrappers in the store, here’s a hint: they were by the organic tofu in the produce section(probably took longer to find the wrappers than make the entire thing)! I added strawberries to the chips on the serving plate and it was a delicious addition, I think it would be ok with just the strawberries if you’re looking for a fruit dip or to make it Gluten Free.
Fill a Dutch oven one-third full with oil and heat to 350 degrees F.
Fry the wontons in one layer, not overcrowding the pot. Flip the wontons once or twice until golden brown, 4 to 5 minutes. Remove the wontons with tongs or a slotted spoon and drain on a large wire rack set over a shallow pan. Repeat until all the wontons are fried.
Mix the ricotta, sugar and liqueur until well combined in a large bowl. Whip the cream in a separate bowl until soft peaks form, using a hand mixer. Fold the whipped cream and ½ cup of the chocolate chips gently into the ricotta mixture.
Add the ricotta-cream mixture to a medium dip bowl or 8-by-8-inch baking dish and spread evenly (I had enough to make two bowls of dip). Starting from the left side of bowl, make a row, from top to bottom, of pistachios, followed by a row of the remaining ½ cup chocolate chips, then the cherries. Grate fresh orange zest over the bowl and plate the wonton chips on the side. Dust the chips with sugar and serve.
I looove Nachos! It’s almost a guilty pleasure, but I don’t feel guilty so i’d say it’s just a pleasure! Every month I have book club, and we used to go to this place that had really good nachos, we switched locations so I had to create something in its wake. I think these are better than at the restaurant, and it’s super easy to prepare.
1 Can Diced Green Chile’s (you can get mild or spicy depending on your taste)
¾ cup Cheddar Cheese, reduced fat
¾ cup Shredded Parmesan Cheese
8 Cups Thick Tortilla Chips
Preheat oven to 375, place chicken, chicken broth, salsa and entire can of chile’s in a deep baking dish and let cook for 2 hrs, or alternatively put in crock pot and turn on high for 2-3 hrs (I used the crock pot and they came out wonderful). After Chicken is cooked through, shred the chicken by puling it apart with two forks.
Mix the shredded cheeses in bowl and set aside.
To assemble take two cups of tortilla chips and place in a bowl, add the chicken with some chiles-I used a slotted spoon so I wouldn’t get any of the liquid onto the chips-then add the cheese. The cheese will melt after a few minutes. Serve and enjoy!