Portuguese Potato Skins2017-01-06
- Yield : 6
- Servings : 6
- Prep Time : 25m
- Cook Time : 10m
- Ready In : 35m
If there is one snack or appetizer that I always like to order at a restaurant or see at a football tailgate, its potato skins. Here is an American favorite with a Portuguese accent. These potato skins are a crispy tasty delight. Stuffed with linguiça and cheese, it makes an easy hot appetizer to enjoy right out of the oven or at room temperature.
- 4 medium russet potatoes
- 1 tablespoon snipped fresh chives
- ¼ cup butter, melted
- 1 ½ cups shredded cheddar cheese
- ½ cup ground linguiça
Poke potatoes with a fork on both sides. This will prevent them from bursting in microwave.
Microwave potatoes for 6 minutes. Turn over potatoes and microwave for another 6 minutes. Cook a little longer if potatoes are not fully cooked. Potatoes should be soft
When the potatoes are cool enough to handle, make 2 length-wise cuts through each potato. Resulting in three 1/2-inch slices per potato (the 2 skin ends and the middle). Discard the middle slice or save them for a separate dish of mashed potatoes. This will leave you with two potato skins per potato (see image)
ith a spoon, scoop some of the potato out of each skin, being sure to leave about ¼ inch of potato inside of the skin.
Brush the entire surface of each potato skin, inside and outside, with the melted butter.
Place the skins on a cookie sheet, cut side up, and broil them for 6 to 8 minutes or until the edges begin to turn dark brown.
Sprinkle 2 to 3 tablespoons of Cheddar cheese into each skin.
Sprinkle the ground linguiça onto the cheese.
Broil the skins for 2 more minutes or until the cheese is thoroughly melted. Serve hot
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