I love Potato Skins! They are so easy to make and you can fill them with just about anything. I’m sharing some of my favorite ways to enjoy them. All of these are great options to serve for Super Bowl Sunday.
Pimento Cheese Potato Skins– When making these skins, cut the potatoes into quarters to create these mini potato skins. I love making an easy pimento cheese with cream cheese, mayonnaise, shredded cheddar cheese, salt and chopped pimentos. You can find my pimento cheese recipe in my cookbooks Modern Hospitality and New Southern Table.
Pulled Pork Potato Skins– I love loaded pulled pork fries and nachos. I combined these two dishes into one delicious potato skin. Simply hollow out baked russet potatoes like you would twice baked potatoes. Then bake as you would potato skins. Fill with pulled pork, barbecue sauce, shredded cheddar cheese, and jalapeño slices. Melt the cheese on top of the potato skins under the broiler in the oven. Delish!
Fish & Chips Potato Skins– This is such a fun idea on fish and chips. Create potato skin cups or “chips”. Then, serve with my delicious, creamy smoked fish dip. See recipe below.
Smoked Fish Dip with Potato Skin Chips
Print RecipeIngredients
- Smoked Fish Dip:
- 8 ounces smoked trout
- ¾ cup sour cream
- ½ cup mayonnaise
- ¼ teaspoon lemon zest
- 2 teaspoons lemon juice
- ¼ cup finely chopped chives
- 3 tablespoons minced yellow onion
- 2 tablespoons sweet pickle relish
- ¼ teaspoon fine sea salt
- 1/8 teaspoon cracked black pepper
- 1/8 teaspoon finely chopped chives, for garnish
Instructions
In a medium bowl, flake the smoked trout with your fingers.
Add the sour cream, mayonnaise, zest, lemon juice, chives, onion, relish, salt, and pepper.
Stir with a fork until combined and creamy.
Transfer the dip to a serving bowl. Garnish with chives.
Serve the smoked fish dip with fried or baked potato skin chips.
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