Who hasn’t had a Potato Skin now and then when out at a restaurant or grill? But most people don’t realize they are super easy to make at home! It’s most definitely not something you’d eat everyday, but it’s nice to splurge every once in a while and these little babies go great with ribs!
What You’ll Need:
Small russet potatoes
Extra virgin olive oil
Shredded cheese (Cheddar, Colby, Monterrey Jack…What every you like or a mix of all three!)
Bacon, cooked and crumbled
Scallion and/or sour cream for serving (optional)
Preheat oven to 375 F.
Cut potatoes in half and place on the baking sheet cut side up. Bake for 30-35 minutes until potatoes stick done. (Note: Depending on the size of your potato it may take more or less time for them to cook. After 20 minutes check them every 10 minutes or so until done.)
Remove potatoes from oven, brush with a little extra virgin olive to moisten oil and flip over so flat side is down. (Note: Be careful…The potatoes will be hot!) Let sit until potatoes cool.
Once potatoes are cooled preheat oven to 425 F.
Scoop flesh out of each potato leaving 1/8-1/4 of an inch of potato in the skin. Place scooped out potato into a bowl and set aside. (Note: The pulp can be used for Potato Cakes, Mashed Potatoes or even as a part of Potato Soup. I usually put them in the fridge or a freezer container and freeze them until I’m ready to use them in another recipe.)
Sprinkle each skin with the cheese(s) of your choice and sprinkle with crumbled bacon. Bake for 5-8 minutes or until cheese melts.
Serve with sour cream and/or scallions.
It would appear I’m on a southern food kick this week! It must be this god awful heat that is making me think of childhood comfort food from Tennessee! 😉 Fried Chicken is the very epitome of what you think about when you think of southern cuisine. Throw in some Buttermilk Biscuits and mashed potatoes and you’ve got southern through and through!
What You’ll Need For the Buttermilk Fried Chicken:
1 chicken, cut into pieces
1 quart of buttermilk
2 cups of flour
2 teaspoons of salt
1 teaspoon of black pepper
1 tablespoon of paprika
2 teaspoons of garlic powder
3 tablespoons of Vogue Cuisine Instant Vege Base Soup and Seasoning or vegetable bullion powder
Oil for frying (I like safflower)
You can either buy the whole chicken cut up by your butcher or you can cut it up yourself. Either way, once it’s in pieces wash chicken and pat dry. In a large container with a sealable lid place layer the chicken and cover with the quart of buttermilk. Place container in the fridge and leave it there for at least 24 hours.
When ready to make chicken heat oil to 350 F in a large skillet or stock pot. ( I prefer to use a stock pot…Less splashing and chance for burns!) Preheat oven to 425 F.
While oil is heating mix together flour, salt, pepper, paprika, garlic powder and Vogue Cuisine Instant vege Base Soup and Seasoning and place in a shallow dish. Remove chicken from buttermilk mixture and sprinkle with sea salt and black pepper. Then dredge each piece in the flour mixture to cover completely. Place directly into heated oil and cook until each piece is golden brown turning once or twice to ensure all sides are browned.
Place fried chicken on a baking sheet that is topped with a cookie wrack or a broil pan with top and bake for 10-12 minutes to make the chicken crisp. Drop heat to warm (about 170 F) and leave chicken in the oven to keep warm until ready to serve.
Notes: The larger the piece the longer the frying time. It takes roughly 7-10 minutes per side for a large breast piece. A wing takes about 2-3 minutes per side. Watch the color and you want it to just be golden. You also don’t want to completely cover the chicken with oil. You just want it to come up the sides of each piece. 2-3 inches of oil is usually what you’re looking for. Fried Chicken also makes a good picnic food the next day cold.