Potato skins "Muffuletta"
Votes: 1
Time: 1 hour 35 minutes
Complexity: easily
Complexity: easily
While a large and filling New Orleans muffuletta sandwich is perfect for a hearty lunch, these potato skins, made with all the traditional muffuletta fillings, are perfect as an appetizer at a house party. Simply bake the potato skins and top them with thin slices of various Italian deli meats (mortadella, salami, prosciutto), cheese, and pickled vegetables.
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Recipe:
Toppings: thin slices of Italian deli meats, provolone cheese, olive salad and thinly sliced pepperoncini peppers
How to make classic potato skins:
Pierce 4 large Russet Burbank potatoes with a fork. Bake directly on the oven rack at 350°F (175°C) until tender, about 1 hour. Let cool, then cut into 4 wedges lengthwise and scoop out the flesh, leaving 1/4-inch-thick skins. Brush both sides of the skins with melted butter and season with salt and pepper. Bake, skin-side up, at 450°F (230°C) until crisp, about 15 minutes. Add your favorite toppings. For cheese skins, flip the baked skins, sprinkle with 1 cup of grated cheddar, and bake for an additional 5 minutes.
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