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 2 years ago & Filed under food, potatoe, recipes, 263 notes

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