Baked Potato Skins

Top Chef’s Wed prepared this tasty appetizer using Puck Shredded Mozzarella

  • DIFFICULTY Easy
  • COOKING TIME < 1 hour
  • CUISINE American
  • A RECIPE FROM PUCK

  • 6 Potatoes, small
  • Olive Oil
  • 3 Tablespoons Butter
  • 1 Cup PUCK Shredded Mozzarella Cheese
  • 1/2 Cup Sour Cream
  • 1 Teaspoon Salt
  • 1 Teaspoon Black Pepper
  • 1/4 Red Pepper, finely cubed
  • 2 Spring Onions, chopped

Instructions

Step

1
Preheat the oven to 195 degrees. Pierce the potatoes with a fork, rub with a little oil and bake until soft. Cool

Step

2
Halve the potatoes using a teaspoon and scoop out most of the flesh into a bowl. Return the potato skins to the baking sheet. Coarsely mash the potato flesh in the bowl and stir in the cheese (reserve a little to sprinkle on top), butter, sour cream, and season. Fill the potato-cheese mixture back into the skins, top with cubed red pepper and sprinkle with reserved shredded cheese.

Step

3
Place back into the oven to melt the cheese and brown a bit. Sprinkle with chopped green onion and coriander leaves.

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