Crispy Potato Skin Scoops
- Level: Easy
- Yield: Makes about 40 scoops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 53
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 4
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 1
- Cholesterol
- 4
- Sodium
- 47
- Total: 1 hr
- Active: 55 min
Ingredients
1 pound baby Yukon gold potatoes (about 20), scrubbed
Canola oil, for frying
1/2 cup potato starch
2 tablespoons unsalted butter
1/2 cup finely shredded sharp Cheddar (about 2 ounces)
1/3 cup sour cream
2 scallions, thinly sliced
Kosher salt and freshly ground black pepper
Cayenne pepper, for serving
Directions
- Place the potatoes on a microwave-safe plate in an even layer, then microwave on high until knife-tender, flipping each halfway through, 5 to 6 minutes. Set aside to cool slightly.
- Cut each potato in half crosswise. Use a 1/4 teaspoon measuring spoon to scoop out the potato, leaving a thin border around the edge. Transfer the scooped-out potato to a medium bowl, then cover and reserve.
- Meanwhile, fill a large heavy-bottom pot or Dutch oven with 2 inches of canola oil and attach a deep-fry thermometer to the pot. Heat the oil to 350 degrees F over medium-high heat. Line a rimmed baking sheet with a couple paper towels; set aside.
- Whisk the potato starch and 1/3 cup water in a medium bowl until smooth. Dip the potato shells into the potato-starch slurry, letting any excess drip back into the bowl, then carefully lower into the hot oil. Cook, in batches, until well browned and crispy, about 4 minutes per batch. Remove from the hot oil with a slotted spoon and place cut-side up on the prepared baking sheet. Season with salt and then flip over cut-side down to drain.
- Add the butter to the reserved scoop-out potato and reheat in the microwave until warm, stirring halfway through, about 3 minutes. Use a fork or potato masher to mash the potato until almost smooth, then stir in the sour cream, Cheddar, scallions, 1/2 teaspoon salt and several grinds of black pepper until combined.
- Using the 1/4 teaspoon measuring spoon, spoon the filling into the crispy potato skin scoops. Transfer to a serving platter and sprinkle with a pinch of cayenne.