Tuesday, January 10, 2012

Potato Skins Party Buffet


HMMM... I guess I am still doing Bar Snacks.  Although these actually are more of a party idea.  I served them with burger sliders, but the hit was a buffet of choices to load up a potato skin.  We only had 4 people at the event, so the toppings were limited.  But in the past I have done a baked potato party with a dozen choices.

It can not be easier.  First bake the potatoes.  You can easily microwave them (but this will yield a softer "skin").  I prefer to bake them.  Wash and scrub a russet potato, rub with a little Olive Oil, pierce the skin 4 times with a fork (so the steam can escape and your tater does not split while cooking) and bake in a pre-heated 350 degree oven for 1 hour.  A fork should be able to freely insert and release when the tater is done.  This gives you a crispier "bar quality" potato skin.

To make them skins, cut the taters in half, lengthwise so they sit widest.  Take a spoon and hollow out some of the potato to make a little boat (Save the extra potato for a mashed potato snack next day with the leftover toppings).

Then just load up.  Bake them one more time for about 10 minutes so any cheese that is added melts.


And of course, provide a variety of dipping sauces.

So, here's what I did...

6 small/medium size Potatoes
3 different good melting cheeses (or more if you have a larger party)
Chose from Cheddar, Mexican Queso, Swiss, Pepper Jack, Blue Cheese, Brie,  etc.
5 different toppings (or more)
Chose from Bacon Caramelized Bacon, Onions, Caramel Onions, Green Onions, Sausage, Chili, baby Shrimp, Crab Meat, Sausage (try some Chorizo), Cranberry Sauce, How about a Waldorf Salad to top?, roasted garlic... The choices are only limited by your imagination!
3 different dipping sauces
Choose from BBQ Sauce, Honey Mustard, Sour Cream, Peanut Sauce, Hot Wing Sauce, Hot Pepper Jelly, Sweet green Onion Cilantro, Ranch Dressing... Again, only limited by your imagination.

First bake the potatoes.  You can easily microwave them (but this will yield a softer "skin").  I prefer to bake them.  Wash and scrub a russet potato, rub with a little Olive Oil, pierce the skin 4 times with a fork (so the steam can escape and your tater does not split while cooking) and bake in a pre-heated 350 degree oven for 1 hour.  A fork should be able to freely insert and release when the tater is done.  This gives you a crispier "bar quality" potato skin.
To make them skins, cut the taters in half, lengthwise so they sit widest.  Take a spoon and hollow out some of the potato to make a little boat (Save the extra potato for a mashed potato snack next day with the leftover toppings).
Then just load up.  Bake them one more time for about 10 minutes so any cheese that is added melts and finally add toppings
And Enjoy!




And of course, Potato Skins are on everyone's "Top Five" list of Bar Snacks!


Printable recipe...

For the time being...

Click the image to the left for a printable copy of this recipe. When the large image appears, right click the image and select "Copy Image". Then open a word document file, click paste and print. Prints on an 8 1/2 by 11 sheet of paper.

Soon, it will become a PDF file that you simply have to click and print.

2 comments:

  1. It's such a great idea and I'm sure everyone loved topping their own potatoes.

    ReplyDelete
  2. You are playing devil's advocate with our January diets! Those potatoes look wonderful. I really like the idea of expanding the traditional baked potato bar to a potato skin buffet.

    ReplyDelete

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