Potato skins with pastrami
Votes: 1
Time: 1 hour 35 minutes
Complexity: easily
Quantity: 8 canapés
Complexity: easily
Quantity: 8 canapés
Baked potato lovers prefer crispy skins, so why not make them into an appetizer? Save the baked potato flesh for another use, and bake the thick skins with cheese to melt, then serve with thin slices of pastrami and pickles as canapés.
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:
- 4 large Russet Burbank potatoes
- Cheddar cheese, thin slices of pastrami, mayonnaise sauce and pickle slices, for toppings
We recommend
Recipes with similar ingredients: potato, ham, cheddar cheese, pickled cucumber
Cooking the dish according to the recipe:
- 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 pieces lengthwise and scoop out the flesh, leaving 1/4-inch-thick skins. - Brush both sides of the skins with melted butter, 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 grated cheddar, and bake for another 5 minutes.
Toppings: thin slices of pastrami, mayonnaise sauce with ketchup and slices of pickled cucumbers.
Categories:
Similar recipes
