Potato skins with red cabbage coleslaw
Votes: 2
Time: 1 hour 35 minutes
Complexity: easily
Servings: 16
Complexity: easily
Servings: 16
The best part about baked potatoes is the crisp, crispy skins. In this recipe, they become part of a simple yet interesting appetizer that will quickly disappear from the table at your house party. The potato flesh can be used to make mashed potatoes, and the skins can be topped with coleslaw, crumbled bacon, and you're ready to go!
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
- Red cabbage coleslaw
- Crumbled fried bacon
- Red potato skins
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Cooking the dish according to the recipe:
- 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 quarters 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. Top with coleslaw and crumbled bacon.
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