Love & Best Dishes: Air Fryer Baked Potato Skins Recipe | Air Fryer Appetizer Recipes
Air Fryer Baked Potato Skins Recipe | Air Fryer Appetizer Recipes - If you like cooking air fryer potatoes, these homemade potato skins with cheese and bacon are absolutely perfect.
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Air Fryer Baked Potato Skins Recipe:
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TWICE BAKED POTATO SKINS RECIPE
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RECIPE is from
- We didn't follow the ingredient amounts though, we just go by taste, so you can vary the amounts to your liking.
- We used soy sauce instead of salt.
- We boiled a corn cob, but you can use frozen or canned corn because it's faster and easier.
- You can add more BBQ sauce to the mixture than we did if you like... we had some more as a dipping sauce on the side.
- Cooking temperature may vary depending on your oven. We cooked at 250 degrees Celsius (482 Fahrenheit) for 20 minutes, then turned it down to about 200 degrees Celsius (392 Fahrenheit).
Cook the whole potatoes for about 60 minutes... until potatoes are totally cooked and a knife can go through them.
- We baked the potatoes for the second time on 200 degrees Celsius (392 Fahrenheit) for 30 minutes.
- We use a convection oven, or air fryer ( but it's the same as a regular oven.
TIPS:
- Pierce the potatoes with a knife so they don't explode when you cook them whole.
- Wait a few minutes for the potatoes to cool down before you scoop out the filling.
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loaded potato skins #shorts
#shorts
These loaded skins are so easy to make and versatile, in this video I use the pulled beef from my last video so please go and check that out.
HOW TO MAKE LOADED POTATO SKINS (Gluten-Free and Plant-Based Recipe!)
???? LOADED POTATO SKINS! ???? What tremendous treat are you cooking this weekend? I’m most definitely baking up these lovely Loaded Potato Skins stuffed to the brim with herb mashed potatoes, Follow Your Heart cheddar cheese, mushroom bacon, and green onions! ???? And since I’m obsessed with the new Follow Your Heart blue cheese, I topped off the whole dish with a generous helping of these cravable crumbles. ✨ For game day, Halloween, Christmas, or New Years, these savory snacks are here to get the party started! ???? @onegreatvegan
LOADED POTATO SKINS:
@followyourheart Blue Cheese Crumbles (½ Cup)
@followyourheart Cheddar Cheese Shreds (1 Bag)
Chopped Green Onions (⅓ Cup)
Large Potatoes (3-5 Potatoes)
Oil or Vegan Butter (4-5 Tbs)
MUSHROOM BACON:
Dried Mushrooms (Soaked in water for 30 minutes then drained) (1 Cup)
Vegan Worcestershire Sauce or Liquid Aminos (2 Tbs)
Maple Syrup (1 Tbs)
Steak Seasoning (1 Tbs)
Nutritional Yeast (2 Tbs)
Liquid Smoke (¼ Tsp)
Smoked Paprika (2 Tsp)
MASHED POTATOES:
Remaining Baked Potato
Vegan Butter (3 Tbs)
Dried Dill or Italian Seasoning (2 Tbs)
CREAMY DIPPING SAUCE:
@followyourheart Blue Cheese Crumbles (¼ Cup)
@followyourheart Soy-Free Veganaise (1 Cup)
Italian Herbed Dressing (3 Tbs)
1. Wash and scrub the dirt off of all the potatoes. Stab the potatoes all around with a fork and then massage oil all around the potatoes. Bake the potatoes at 425F for 50 minutes on the rack with a baking sheet underneath, turning them half way through.
2. While the potatoes are baking, make your mushroom bacon in a medium bowl by covering the soaked/drained dried mushrooms in the liquid and dry seasonings. Mix together well and bake on a covered baking sheet at 425F for 8-12 minutes. Let the bacon cool and chop it into little bite-size pieces. Set aside.
3. Once the potatoes are fully cooked all the way through, chop them in half horizontally and let them cool for 5-10 minutes.
4. Using a spoon or ice cream scoop, hollow out the potatoes a little bit to create a potato boat. Put the remaining baked potato you scoop out in a large bowl.
5. In the large bowl with the remaining baked potato add vegan butter and dried dill. Mash together until smooth and silky.
6. Fill the potato boats first with cheddar cheese, then the mashed potatoes, more cheddar cheese, and bacon. Bake at 425F for 8-12 minutes or until the cheese is melted.
7. Finish off the potato skins with chopped green onions and blue cheese crumbles. Serve with a side of creamy dipping sauce.
8. Sing your song. Do your dance. Speak your truth and enjoy potato perfection!
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????SING YOUR SONG, DO YOUR DANCE, AND SPEAK YOUR TRUTH!
#veganrecipe #potatoes #cheese #plantbased #veganfood #chef #veganchef #cookingshow #cooking #vegan #soulfood
Loaded Potato Skins | Chef Alden B #flychefaldenb #foodie #recipe #appetizer
Guy Fieri's Elevated Potato Skins | Guy's Big Bite | Food Network
Guy adds some sophistication to your average potato skins with the addition of creamy brie cheese, mushrooms and prosciutto!
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We know one thing is certain — Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Elevated Potato Skins
RECIPE COURTESY OF GUY FIERI
Level: Intermediate
Total: 1 hr 55 min
Active: 1 hr
Yield: 4 servings
Ingredients
Canola oil, for frying
6 russet potatoes, scrubbed and washed
4 tablespoons (1/2 stick) unsalted butter
2 leeks, cleaned, cut into 1/4-inch dice
Kosher salt and fresh ground black 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 fresh chives
Directions
Preheat the oven to 350 degrees F.
Pierce the potatoes a few times with a fork, then place directly on the center rack in the oven. Bake until tender, about 1 hour.
Meanwhile, melt the butter in a saute pan over medium-high heat. Add the leeks, 1 teaspoon salt and 3 or 4 turns pepper; saute until the leeks are wilted, 3 to 4 minutes. Add the mushrooms and thyme and saute until lightly browned, another 5 to 6 minutes. Remove from the heat and set aside.
Halve the baked potatoes lengthwise and scoop out the flesh, leaving a 1/4-inch-thick shell. Set aside to cool. Reserve the potato innards for another use.
Fill a deep, heavy pot with 3 inches of canola oil; heat to 350 degrees F on a deep-fry thermometer.
Working in batches, fry the potato skins in the oil until crispy and golden brown, 5 to 6 minutes. Drain on paper towels.
Arrange the fried potato skins, scooped-side up, on a baking sheet. Season with 1 teaspoon salt and 3 or 4 turns pepper. Fill the skins with the mushroom-leek filling and top with the Brie and prosciutto. Transfer to the oven and bake until the brie is melted and the prosciutto crispy, 6 to 8 minutes. Garnish with the chives and serve.
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Guy Fieri's Elevated Potato Skins | Guy's Big Bite | Food Network