Potato Skins Recipe

Inspired by Armview Restaurant & Lounge

Time1h 30m

Serves4

Tater skins, green onion, bacon bits, cheddar & mozza. 14.00 Regular skins boosted with chorizo, bell peppers, tomatoes, jalapenos and BBQ drizzle. 17.00

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Frequently paired with

The best thing to pair and share with POTATO SKINS

Selected to serve

Emporium Bloody Mary

pepper infused vodka, house-made bloody mary mix, celery bitter

spicy · savory · tangy

Open pairing →

Ingredients

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Potato Skins Base

4 cups Russet potatoes

2 tbs olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

1 cup Cheddar cheese, shredded

1 cup Mozzarella cheese, shredded

1/2 cup Green onions, sliced

1/2 cup Bacon bits

Boosted Ingredients

1/2 cup Chorizo sausage, cooked and crumbled

1/2 cup Bell pepper, diced

1/2 cup Tomato, diced

2 to taste Jalapeno, sliced

1/4 cup BBQ sauce

Method

Preparation

Bake the Potatoes

Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean, then pierce them with a fork several times. Rub them with olive oil and sprinkle salt over them. Place the potatoes directly on the oven rack and bake for 45-60 minutes or until tender.

Prepare the Skins

Once the potatoes are cool enough to handle, slice them in half lengthwise. Scoop out some of the flesh, leaving about 1/4 inch of potato on the skin. Brush the insides with olive oil, and sprinkle with salt and pepper.

Add Fillings

Preheat the oven to 425°F (220°C). Place the potato skins on a baking sheet. Fill each skin with a mixture of cheddar cheese, mozzarella cheese, bacon bits, green onions, and the boosted ingredients if desired. Top with additional cheese.

Bake Again

Bake for an additional 15-20 minutes, or until the cheese is melted and bubbly. If using BBQ sauce, drizzle it over the tops before serving.