New Years Eve Throw-down! Appetizer 1: Potato Skins
365 days, 525,600 minutes (I had to get a RENT reference in there), 52 weeks, 12 months, blah blah blah… It’s the NEW YEAR BABY! I have mixed feelings about celebrating the new year. Some years I went out with friends (we did do Manhattan three times for NYE, and it was absolutely worth it), some years I worked at restaurants and made bank, and then others I spent at home drinking champs solo and eating everything I wanted. This year was the latter, minus the drinks (I had one glass) and add a pup and a husband.
When you think of traditional appetizers, whether for NYE or at a restaurant, say Applebee’s, what comes to mind? I automatically think of quesadillas, buffalo wings, spinach dip, and potato skins. My favorite are buffalo wings, but since I didn’t feel like doing those, I opted for some skins. Shockingly, these are pretty easy, but do take a while to prep and make; they also take up a lot of time in the oven – in and out three times in fact! The end result is totally worth the prep and time.
*fun fact: I worked at Applebee’s and loved every second of it. Hands down their best apps were the quesadillas, boneless wings, wonton tacos, and mozzarella sticks*
Choosing the type of potato for potato skins actually does matter. Russet potatoes tend to stand up to a triple bake and holding “loaded” toppings like sour cream and cheese. They have a bit more starch to them and can bake in 45 minutes. I started by rinsing the potatoes and placing them on a sheet pan, baking them at 375* for 45 minutes. If you sense that they are burning, fear not, just turn the heat down to 350*. Once they’re done baking, let them cool and begin to cut in half.
After cutting, you need to scoop out the insides, leaving a slight layer of potato in the skins. MAKE SURE YOUR POTATOES ARE COOL. This will burn if they are not cool enough to handle. Scoop out the insides, melt butter and spread the melted butter on the insides of scoop skins. Sprinkle some salt on then and bake again for 5-7 minutes, turning them over to brown on the top.
These babies are now ready to melt with cheese and your favorite toppings. Throw the skins back in to bake with cheese until the cheese melts. Layer onto a plate and top with chives, sour cream, bacon, etc. Fun, festive, and freaking delicious! Nomaste 🙂
- 6 Russet potatoes large
- 2 tbsp Butter melted
- Salt to taste
- 1/2 cup Cheddar cheese
- 1/4 cup Chives
- Sour Cream as needed
Preheat oven to 375 degrees.
Rinse potatoes and place on baking sheet. Bake in middle rack of oven for 45 minutes. Lower heat if needed.
After baking, let cool until the potatoes are cool enough to handle. Cut potatoes in half and scoop out the centers, leaving a 1/4″ thick layer of potato.
Melt butter and spread on each skin. Sprinkle salt. Bake for 5-7 minutes, turning potato skins over to brown midway through baking.
Take potatoes out and sprinkle cheese. Bake for the third time until cheese is fully melted and bubbling.
Add favorite toppings such as chives, sour cream, and bacon.