Toppings: Flaked grilled salmon, sauteed wild mushrooms, and chopped parsley and chives
**To cook our salmon fillets, we seasoned them with a squeeze of fresh lemon, salt & pepper and grilled them for a few minutes on each side. Then we flaked them apart to top the potato skins. We didn't have mushrooms, so we re-vamped the toppings a bit -- on half of the skins our toppings consisted of sour cream, butter, parsley and a squeeze of lemon. On the other half we used some of the blue cheese butter we had leftover from our steak meal last night, and it went amazingly well with the salmon!
How to Make Classic Potato Skins:
Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)
Blue Cheese Butter & Parsley
Sour Cream, Butter, Parsley & Lemon
Recipe from Food Network Magazine
Star Rating: 5 out of 5 stars