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Parmesan-Stuffed Potato Skins

March 2009

Parmesan-Stuffed Potato Skins

Dan Roberts enlarge

By: Diana Sturgis
From: On Hand » Part of this menu: On Hand: Pub Food »
Add ingredients to your Every Day essentials (rachaelraymag.com/kitchen) and kick back with a satisfying recipe.

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Wine Pairing Icon

PAIR WITH:

Clos Signieur Cahors (Cahors, France)


  • 6 Servings
  • Prep 45 min
  • Cook 25 min

Ingredients:

  • 4 baking potatoes (about 12 ounces each), halved lengthwise
  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup milk
  • 3 tablespoons butter
  • 3/4 cup grated parmesan cheese
  • 5 ounces sliced salami, coarsely chopped
  • 1/4 cup unseasoned bread crumbs
  • 3/4 cup sour cream
  • 3 tablespoons finely chopped jalapeno chiles
  • Salt

Directions:

  1. Preheat the oven to 425°. Line a baking sheet with parchment paper. Place the potatoes cut side down on the baking sheet and brush the skins with 1 tablespoon olive oil. Bake until tender, about 30 minutes; cut in half lengthwise and let cool slightly. Scoop out the potato slices into a medium pot, leaving 1/4-inch-thick shells. Place the shells cut side up on the baking sheet and brush all over with the remaining 2 tablespoons olive oil. Add the milk and butter to the potatoes in the pot and mash until smooth. Stir in half of the parmesan and one-quarter of the salami.

  2. In a small bowl, toss the remaining parmesan and salami with the breadcrumbs. Press some of the mixture into each of the potato shells. Bake until crisp and golden, 20 to 25 minutes.

  3. Meanwhile, in a small bowl, combine the sour cream and jalapenos; season with salt. Reheat the mashed potato mixture and mound onto each baked potato skin. Top with the jalapeno sour cream; serve warm.

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