Irish Potato Skins
Ingredients
- 3 large Russet Potatoes (size 90 or similar)
- Oil to Fry
- salt and pepper to taste
- 1 cup chopped Pancetta or bacon
- 1 1/2 cup shredded Cheddar cheese
- 1 Tbsp Chopped fresh Thyme
- 2 Tbsp Chopped Fresh Scallions
- 1/4 cup Creme Fraiche or sour cream
Instructions
- Preheat oven to 400.
- Brush the potatoes with oil. Sprinkle with salt and pepper. Place on a baking sheet. Bake for 45 minutes to 1 hour. Test them to see if they are done. The potato will yield to a squeeze. Allow to fully cool. Place in refrigerator when half cooled to facilitate the cooling process. If they are not completely cooled, cutting them will be messy.
- Heat a saute pan over medium high heat. Cook the chopped raw pancetta or bacon until browned. Stir often to prevent burning. Turn down the heat if it is browning to quickly. Drain of the excess fat and set aside.
- When The potatoes are cooled, cut them lengthwise in quarters. Then, carefully, cut out the fleshy part. Cut it so that there is still about 1/4 inch of flesh on the skin. Then cut each 1/4 in half again.
- Heat frying oil in a fryer or a pot over medium high heat. Ideally, you want a temperature of 350 degrees. Fry the skins until golden brown. When you put them in, don't overcrowd. Leave enough room for them to cook evenly. Remove from oil, and, drain on paper towels.
- When drained, Place them on a lined and sprayed sheet pan/baking tray, Flesh side up. Sprinkle with Cheese, pancetta, Thyme, and Scallions. Bake in a 400 degree oven until the cheese is fully melted, and starting to brown around the edges. Place a dollop of sour cream on each one or serve it on the side. Sprinkle with more scallions for garnish (optional). Serve on a platter or in a chafing dish.
Notes
The presentation chosen here is a cocktail version of potato skins. We cut them into Pieces that are about 2 to 3 bites. You can go with larger cuts if desired.
The size of the potato is important. We recommend a size "90". The 90 means there are approximately 90 potatoes to a standard 50 pound case. Each one weighs about 9 ounces. If your potatoes are larger or smaller, it will affect the baking time and size of the final cuts. That is why we don't have an exact time for baking.