Crispy potato skins with filling
Votes: 1
Time: 1 hour.
Complexity: easily
Quantity: 40 canapés
Complexity: easily
Quantity: 40 canapés
Nutritional value per serving:
Calories 53, total fat 4 G., saturated fats 1 G., proteins 1 G., carbohydrates 4 G., fiber 0 G., cholesterol 4 mg, sodium 47 mg, sugar 0 G.
Calories 53, total fat 4 G., saturated fats 1 G., proteins 1 G., carbohydrates 4 G., fiber 0 G., cholesterol 4 mg, sodium 47 mg, sugar 0 G.
Crispy skin is the most delicious part of a potato. This recipe makes it ultra-crispy! The flesh is carefully scooped out of small baked potatoes, and the skins are deep-fried until crispy. The remaining mashed potatoes are used to make the filling: mix it with grated cheese, butter, sour cream, and green onions, and spoon into crispy potato skin bowls. The perfect appetizer for any occasion, always a hit!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g small potatoes (about 20 tubers), wash with a brush
- 0.5 cup potato starch
- 2 tablespoons unsalted butter
- 0.5 cup finely grated cheddar (about 60 g)
- 1/3 cup sour cream
- 2 green onions, thinly sliced
- Cayenne pepper, for sprinkling
- Rapeseed oil (canola), for deep-frying
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Cooking the dish according to the recipe:
- Place the potatoes in an even layer on a microwave-safe plate, then microwave on high power until tender when pierced with a knife, turning each potato halfway through, 5-6 minutes. Set aside to cool slightly.
- Cut each potato in half crosswise. Using a small spoon, scoop out all the flesh, leaving a thin skin. Transfer the scooped potatoes to a medium bowl, cover, and set aside.
- Meanwhile, pour 2 inches of canola oil into a large, heavy-bottomed saucepan or Dutch oven and attach a deep-fry thermometer to the side of the pan. Heat the oil over medium-high heat to 350°F (175°C). Line a rimmed baking sheet with a couple of paper towels; set aside.
- In a medium bowl, mix potato starch with 1/3 cup water until smooth. Dip the potato skins into the starch mixture, letting any excess drip back into the bowl, then carefully lower them into the hot oil. Fry a few at a time until crispy and golden brown, about 4 minutes per batch.
- Remove the skins from the hot oil with a slotted spoon and place them cut-side up on the prepared baking sheet. Season with salt, then turn them cut-side down to drain.
- Add the butter to the reserved potatoes and microwave, stirring once, for about 3 minutes. Mash with a fork or potato masher until almost smooth, then add the sour cream, cheddar, green onions, 1/2 teaspoon of salt, and a pinch of freshly ground black pepper. Stir to combine.
- Spoon 1/4 teaspoon of the filling into each crispy potato skin. Place on a serving platter and sprinkle with a pinch of cayenne pepper.
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