Potato Skins and Champagne

This appetizer dish is just like me, plain skins with a bit of fancy. Who can resist? Make this for your New Year’s party. I promise it will be eaten.

 

Use Idaho Potatoes.  Wash, dry and spray them with nonstick spray.  Wrap each potato individually in foil. Bottom right is my toe photo bombing this picture.  Hey, I don’t have a camera crew so my foot will stay in this picture;)
Bake at 350 degrees for 45 min.  Unwrap the potatoes and let them cool for 30 minutes before you begin.

  • My skins were still too hot to touch with my bare hands so I used an oven mitt to hold them while I scooped out the potato.  Leave enough potato so they can be firm and hold their shape.  If you scoop too close to the skin they will fall apart.  Make your favorite mash potato recipe.  Here is my recipe below:

Spicy Mash Potatoes

  • 6 cups of potato mush from my skins
  • 1 stick of butter
  • 1 cup of Mexican Cream or sour cream blended with 1 chipotle pepper in Adobo sauce (this is a canned item you can find in the Latin isle of your market)  Save a few ounces for the topping.
  • 1 cup of heavy cream
  • salt and pepper to taste

Blend all the ingredients with a Kitchen Aid beater, or a hand beater.

Flip the potato with skin side up and brush them with olive oil.  Season with salt, pepper and garlic powder.

Bake the seasoned skins at 350 for 20 minutes.

Fill the skins with the mash, and make it pretty.
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I always like to spruce up a basic dish with a fancy side. This time my fancy side is a nice bottle of Champagne for the Holidays. If you don’t have a fancy bottle of something bubbly… beer always works.  Remember, you don’t have to get too fancy. Enjoy!

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