These potato skins were really very simple to put together and offered such a unique taste on an old favorite appetizer of mine…potato skins. We dipped ours in ranch dressing and it was the perfect compliment to the taste. Try out your own favorite dipping sauces like marinara. Check out what they are saying about this recipe over at The Pioneer Woman:
“Potato skins are a real crowd pleaser around my house! The pizza style is a great idea.”
Potato skins were always a favorite of mine. I wanted to pass the idea down in a way my grandkids would appreciate. I think I found it with these!
Ingredients
8 whole Small Russet Potatoes
Canola Oil
Country Crock Butter, Melted
Kosher Salt
Jarred Marinara Or Contadina Pizza Sauce
Grated Kraft Mozzarella Cheese
Diced Pepperoni
Minced Fresh Parsley
Miscellaneous Pizza Toppings: Cooked Sausage, Cooked Hamburger, Diced Bell Pepper, Diced Onion, Diced Mushrooms, Diced Canadian Bacon, Etc.
Instructions
Preheat the oven to 400 degrees. Scrub potatoes very clean.
Rub the surface of each potato with canola oil.
Sprinkle with salt and bake until the potatoes are tender and the skins are crisp, about 30 to 45 minutes.
Cut the baked potatoes in half, then use a spoon to scoop out most of the insides, leaving a bit of a rim all around. Brush the inside and outside of each half with melted butter.
Place the potatoes skin side up and return to the oven for 5 to 7 minutes. Turn them over (using tongs) and put them back in the oven for a few more minutes, or until the potatoes are crisp.
Remove them from the oven and set them aside.
To assemble the skins, fill each skin with a spoonful of marinara or pizza sauce. Add a good amount of grated cheese and sprinkle on some diced pepperoni.
Return them to the oven for just a couple of minutes, or until the cheese is melted.
Sprinkle with minced parsley and serve immediately!
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Try with enchilada sauce and chicken for a whole new flavor.
Thanks again to The Pioneer Woman for this fun recipe.