Elevated Potato Skins
From Guy Fieri [1]
Ingredients
- Canola oil, for frying
6 russet potatoes, scrubbed and washed
4 tablespoons unsalted butter, melted
2 leeks, cleaned, 1/4-inch dice
2 teaspoons kosher salt
6 to 8 turns fresh ground 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 chives
Directions
- Preheat oven to 350°F. Preheat 3 inches of canola oil to 350°F in a deep heavy pot.
- Pierce the potatoes a few times with a fork. Place directly in the center oven rack and bake until tender, about 1 hour.
- In a saute pan over medium-high heat, add butter, leeks, and 1 teaspoon salt and 3 to 4 turns pepper. Saute until the leeks are wilted, about 3 to 4 minutes. Add the mushrooms and thyme and saute until lightly browned, about 5 to 6 minutes. Remove from the heat and set aside.
- Halve the potatoes lengthwise and scoop out the flesh, leaving a 1/4-inch-thick shell. Reserve the potato innards for another use. Allow to cool. Working in batches, fry the potato skins in the preheated canola oil until crispy and golden brown, about 5 to 6 minutes. Remove from the oil and drain.
- Arrange scooped-side up on a baking tray. Season with the remaining salt and pepper. Fill the skins with the leek-mushroom filling, top with cubed brie and torn prosciutto.
- Place in the preheated 350°F oven and bake until brie is melted and prosciutto is crispy, about 6 to 8 minutes. Remove from the oven, garnish with chives, and serve.
Information
- Category
- Snacks
- Cuisine
- North American
- Yield
- 4 servings
- Total Time
- 1 hour, 39 minutes, 59 seconds