Raclette Potato Skins
- Level: Easy
- Yield: 16 potato skins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 143
- Total Fat
- 8
- Saturated Fat
- 4
- Carbohydrates
- 12
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 6
- Cholesterol
- 27
- Sodium
- 234
- Total: 1 hr 50 min
- Active: 40 min
Ingredients
For the Potato Skins:
4 medium-large russet potatoes
4 tablespoons unsalted butter, melted
Kosher salt and freshly ground pepper
For the Toppings:
8 ounces deli-sliced Black Forest ham
6 ounces raclette cheese, shredded (rind removed)
1 small shallot, thinly sliced and separated into rings
Sliced cornichons and chopped chives, for topping
Directions
- Prepare the potato skins: Prick the potatoes all over with a fork. Place on a baking sheet and bake at 425 ̊ F until crisp and easily pierced with a knife, about 1 hour. Let cool slightly.
- Cut the potatoes lengthwise into quarters.
- Holding each potato quarter with a kitchen towel, scoop out the flesh, leaving a 1/4-inch-thick shell.
- Brush the potato skins on both sides with the melted butter and season with salt and pepper. Arrange skin-side up on the baking sheet. Bake until crisp, about 15 minutes. Flip the potato skins and top with the ham, cheese and shallot. Bake until the cheese is melted, about 5 more minutes. Top with cornichons and chives.