Potato Skins Ingredients 3 organic russet baking potatoes, scrubbed 1 tablespoon plus 2 teaspoons olive oil plus more for rubbing on potatoes 1 pint (12 ounces) grape tomatoes, halved  fine sea salt and freshly ground black pepper 2 large yellow onions (about one pound), thinly sliced 1 5-ounce container baby spinach 1 large garlic clove, finely chopped 1/2 cup crumbled goat cheese (about 2 ounces) Directions Preheat oven to 425°F. Rub potatoes lightly with olive oil and arrange on a sheet pan. Roast potatoes in lower thirds of oven until skins are crisp and potatoes are very tender, about 1 hour. Arrange tomatoes in one layer and drizzle with 1 teaspoon oil. Sprinkle with salt and pepper. Roast in upper thirds of oven with potatoes, shaking pan occasionally, until slightly blackened and wilted, about 25 minutes. Meanwhile, heat 1 teaspoon oil in a large nonstick skillet over moderate heat and cook onions, stirring occasionally, until very golden brown and caramelized, about 15 minutes. Reserve skillet and transfer onions to a bowl. Wilt spinach with garlic over moderate heat, stirring constantly, about 1 1/2 minutes until just tender. Halve cooled roasted potatoes lengthwise and scoop them out, leaving 1/4–inch shell and reserving potato pulp (about 1 3/4 cups) for another use. Top potatoes evenly with onions, spinach, tomatoes and cheese. Roast in lower thirds of oven, until bottoms are crisp, filling is hot and cheese is melted, about 7 minutes.

Potato Skins

Ingredients

Directions

  • Preheat oven to 425°F.
  • Rub potatoes lightly with olive oil and arrange on a sheet pan. Roast potatoes in lower thirds of oven until skins are crisp and potatoes are very tender, about 1 hour. Arrange tomatoes in one layer and drizzle with 1 teaspoon oil. Sprinkle with salt and pepper. Roast in upper thirds of oven with potatoes, shaking pan occasionally, until slightly blackened and wilted, about 25 minutes.
  • Meanwhile, heat 1 teaspoon oil in a large nonstick skillet over moderate heat and cook onions, stirring occasionally, until very golden brown and caramelized, about 15 minutes. Reserve skillet and transfer onions to a bowl. Wilt spinach with garlic over moderate heat, stirring constantly, about 1 1/2 minutes until just tender.
  • Halve cooled roasted potatoes lengthwise and scoop them out, leaving 1/4–inch shell and reserving potato pulp (about 1 3/4 cups) for another use. Top potatoes evenly with onions, spinach, tomatoes and cheese. Roast in lower thirds of oven, until bottoms are crisp, filling is hot and cheese is melted, about 7 minutes.
Potato Skins Ingredients 3 organic russet baking potatoes, scrubbed 1 tablespoon plus 2 teaspoons olive oil plus more for rubbing on potatoes 1 pint (12 ounces) grape tomatoes, halved  fine sea salt and freshly ground black pepper 2 large yellow onions (about one pound), thinly sliced 1 5-ounce container baby spinach 1 large garlic clove, finely chopped 1/2 cup crumbled goat cheese (about 2 ounces) Directions Preheat oven to 425°F. Rub potatoes lightly with olive oil and arrange on a sheet pan. Roast potatoes in lower thirds of oven until skins are crisp and potatoes are very tender, about 1 hour. Arrange tomatoes in one layer and drizzle with 1 teaspoon oil. Sprinkle with salt and pepper. Roast in upper thirds of oven with potatoes, shaking pan occasionally, until slightly blackened and wilted, about 25 minutes. Meanwhile, heat 1 teaspoon oil in a large nonstick skillet over moderate heat and cook onions, stirring occasionally, until very golden brown and caramelized, about 15 minutes. Reserve skillet and transfer onions to a bowl. Wilt spinach with garlic over moderate heat, stirring constantly, about 1 1/2 minutes until just tender. Halve cooled roasted potatoes lengthwise and scoop them out, leaving 1/4–inch shell and reserving potato pulp (about 1 3/4 cups) for another use. Top potatoes evenly with onions, spinach, tomatoes and cheese. Roast in lower thirds of oven, until bottoms are crisp, filling is hot and cheese is melted, about 7 minutes.

Potato Skins

Ingredients

Directions

  • Preheat oven to 425°F.
  • Rub potatoes lightly with olive oil and arrange on a sheet pan. Roast potatoes in lower thirds of oven until skins are crisp and potatoes are very tender, about 1 hour. Arrange tomatoes in one layer and drizzle with 1 teaspoon oil. Sprinkle with salt and pepper. Roast in upper thirds of oven with potatoes, shaking pan occasionally, until slightly blackened and wilted, about 25 minutes.
  • Meanwhile, heat 1 teaspoon oil in a large nonstick skillet over moderate heat and cook onions, stirring occasionally, until very golden brown and caramelized, about 15 minutes. Reserve skillet and transfer onions to a bowl. Wilt spinach with garlic over moderate heat, stirring constantly, about 1 1/2 minutes until just tender.
  • Halve cooled roasted potatoes lengthwise and scoop them out, leaving 1/4–inch shell and reserving potato pulp (about 1 3/4 cups) for another use. Top potatoes evenly with onions, spinach, tomatoes and cheese. Roast in lower thirds of oven, until bottoms are crisp, filling is hot and cheese is melted, about 7 minutes.

Posted 1 year ago & Filed under food, potatoe, recipes, 257 notes

Notes:

  1. kingdom-iris reblogged this from milovanie
  2. milovanie reblogged this from princessnichts
  3. boozeandbitching reblogged this from gossipchef
  4. princessnichts reblogged this from gossipchef
  5. snboxell reblogged this from gossipchef
  6. madigiacomo reblogged this from gossipchef
  7. tricvesdayschot reblogged this from gossipchef
  8. g1rlvsb0y reblogged this from gossipchef
  9. iamafuckingsupernerd reblogged this from gossipchef
  10. aeldywentbananas reblogged this from gossipchef
  11. peaceocakecreations reblogged this from gossipchef
  12. kriskashi reblogged this from gossipchef
  13. bobbay reblogged this from gossipchef
  14. This was featured in #Food
  15. gossipchef posted this

About:

Chef, Journalist and definitely not a role model

Following:

Put me in your belly
feast your eyes
ronaldo1ro
PrettyGirlFood
Celebrate With Cake
the other f-word
America's Test Kitchen
UNO cookbook
Chef Flávio Themotheo
PYKNIC
Fondo de Olla
taste this
Sports and Porn
Hermit's Kitchen
brian anthony
The Baking Diaries since March 30th, 2011
My Cute Cuisine
TOTAL FOODIE.
The Budget Gourmand