Wild Man Potato Skins
Votes: 1
Time: 1 hour.
Complexity: average
Servings: 8
Complexity: average
Servings: 8
Nutritional value per serving:
Calories 1993, total fat 202 G., saturated fats 32 G., proteins 15 G., carbohydrates 38 G., fiber 3 G., cholesterol 131 mg, sodium 986 mg, sugar 2 G.
Calories 1993, total fat 202 G., saturated fats 32 G., proteins 15 G., carbohydrates 38 G., fiber 3 G., cholesterol 131 mg, sodium 986 mg, sugar 2 G.
This crispy snack uses the whole potato—both flesh and skin. Boiled potatoes are mixed with fried shallots, white cheddar, and crispy bacon. The mixture is then rolled into balls, coated with baked potato skins, and deep-fried until golden brown.
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:
- 5 potatoes
- 1 teaspoon paprika
- 7 thick slices of bacon
- 1 small shallot, chopped
- 170 g butter, diced
- 220 g of grated white cheddar
- 4 green onions, chopped
- 6 cups rapeseed oil (canola)
- 0.5 cup arrowroot flour
- 2 beaten eggs
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Peel the potatoes. Save the peels. Sprinkle them with 1 teaspoon of salt and let them sit.
- Cut the potatoes into cubes and boil until they are tender when pierced with a fork. Do not overcook.
- Place the potato peels on a clean towel and squeeze out all the liquid. Sprinkle with another 0.5 teaspoon of salt and 0.5 teaspoon of paprika. Place the peels on a baking sheet. Bake for 15 minutes.
- Fry the bacon until crispy. Let it cool slightly. Cut the bacon into cubes.
- In a saucepan over medium heat, sauté the shallots in a small amount of butter until soft.
- In a large bowl, combine the potatoes, fried onions, white cheddar, green onions, and the remaining butter. Then add the bacon. Season with salt and pepper to taste and toss to combine. Let the mixture set completely in the refrigerator.
- When ready to serve, grease a baking dish with canola oil and preheat to 190°C.
- In another bowl, combine the arrowroot, the remaining 1/2 teaspoon paprika, and some salt and pepper. Form the potato mixture into 2.5 cm balls. Then dip them in the egg, coat them in the arrowroot flour, dip them again in the egg, and coat them in the potato skins. Fry until golden brown, 1–2 minutes. Serve immediately.
Author of the recipe - Stacey Poon-Kinney is a restaurant owner and cooking show host.
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