Name: Elevated Potato Skins
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H55M0.000S
Yield: 4 servings
Ingredients: Canola oil, for frying; 6 russet potatoes, scrubbed and washed; 4 tablespoons (1/2 stick) unsalted butter; 2 leeks, cleaned, cut into 1/4-inch dice; Kosher salt and fresh ground black pepper; 2 cups sliced cremini mushrooms; 1/2 teaspoon fresh thyme leaves; 8 ounces Brie, cubed; 8 thin slices prosciutto, torn; 1/4 cup finely sliced fresh chives

Directions

WATCH

Watch how to make this recipe.

Preheat the oven to 350 degrees F.
Pierce the potatoes a few times with a fork, then place directly on the center rack in the oven. Bake until tender, about 1 hour.
Meanwhile, melt the butter in a saute pan over medium-high heat. Add the leeks, 1 teaspoon salt and 3 or 4 turns pepper; saute until the leeks are wilted, 3 to 4 minutes. Add the mushrooms and thyme and saute until lightly browned, another 5 to 6 minutes. Remove from the heat and set aside.
Halve the baked potatoes lengthwise and scoop out the flesh, leaving a 1/4-inch-thick shell. Set aside to cool. Reserve the potato innards for another use.
Fill a deep, heavy pot with 3 inches of canola oil; heat to 350 degrees F on a deep-fry thermometer.
Working in batches, fry the potato skins in the oil until crispy and golden brown, 5 to 6 minutes. Drain on paper towels.
Arrange the fried potato skins, scooped-side up, on a baking sheet. Season with 1 teaspoon salt and 3 or 4 turns pepper. Fill the skins with the mushroom-leek filling and top with the Brie and prosciutto. Transfer to the oven and bake until the brie is melted and the prosciutto crispy, 6 to 8 minutes. Garnish with the chives and serve.

Orange Chicken

Korean Fried Chicken

Neapolitan Swirl Bread

Healthy Vegetable and Couscous Stuffed Peppers

Lemon Meringue Pie for Two

On Tonight

Worst Cooks in America

Supermarket Stakeout

Diners, Drive-Ins and Dives

The Pioneer Woman

The Kitchen

Delicious Miss Brown

Kardea Brown

Ree Drummond

Ina Garten

Sunny Anderson

Bobby Flay

Valerie Bertinelli

Guy Fieri

Giada De Laurentiis

Molly Yeh

Step-by-Step Tutorials

Browse Meal Plans

Encore: Pull-Apart Caramel Rolls

Encore: Bell Pepper Keto Nachos

Tomato Soup Mac and Cheese

Baked Fish with Shaved Brussels Sprout Salad

Biscoff Cream Pie

Encore: Sheet Pan Chicken Teriyaki and Vegetables

Try Premium

Use Your Slow Cooker Every Night This Week

Meal Prep: Breakfasts

Encore: Pull-Apart Caramel Rolls

Encore: Bell Pepper Keto Nachos

Tomato Soup Mac and Cheese

Baked Fish with Shaved Brussels Sprout Salad

Biscoff Cream Pie

Encore: Sheet Pan Chicken Teriyaki and Vegetables

Orzo Puttanesca with Chicken

Instant Pot Beef Stew

Elevated Potato Skins

Categories:

Related Pages