Savory Potato Skins Worth Waiting For

Submitted by Chef Patience

"These potato skins are different from the usual potato skins you get in a restaurant – no tomato sauce or cheese. My DH asked for more of these, and he doesn’t even like potatoes! If you bake the potatoes in the microwave, you might try crisping up the skins by rubbing them with butter and salt, and putting them, empty, in the oven for a few minutes or briefly frying them. Cook time is marinating time, and it is assumed that most of the prep work is done sometime during that time."

 

• Ready In: 2hrs 15mins
• Ingredients: 10
• Serves: 4

ingredients

• 4 baby red potatoes
• 14.79 ml ground coriander
• 2 hard-boiled eggs, peeled
• 1 large boneless chicken breast
• 236.59 ml white wine
• 14.79 ml powdered milk, do not rehydrate
• 1 large red onion, diced
• 14.79 ml ground coriander, for dusting
• salt and pepper
• 14.79 ml oil, for frying

directions

1. Marinate chicken in wine for 2 hours minimum
2. Bake potatoes
3. Fry chicken in a little oil in a frying pan
4. Add marinade to the chicken in the pan and cook it down to make a kind of glaze on the chicken
5. Cut potatoes in half
6. Scoop out the insides, leaving ¼ in shell
7. Reserve the insides of the potato for another use
8. Place chicken, eggs, onion, coriander, dehydrated milk, salt and pepper in a food processor and pulse until the ingredients are ground finely
9. Scrape down the sides of the bowl a couple of times so that everything gets ground evenly
10. Adjust seasoning at this time
11. Scoop chicken mixture into potato skins and dust with remaining coriander
12. Serve warm or cold

Reviews

[Stinkerbell]

These were very good, quite different from the usual stuffed potato skins. I would make these again.

 

[Derf2440]

Well I must say these were not what their name implies. But they were quite good. More like a stuffed potato the a potato skin dish. They made a decent week night meal. I didn't see the point in using a chicken breast, it would have been much easier to us ground chicken marinated in the wine. I don't think I would ever serve them cold; they were quite good hot. The instructions were fairly easy to follow, bu the ingredient list would be better listed as used. Thanks for adding to the contest recipes and good luck.