Food for thought

The Drumheller Mail - - AROUND TOWN - Lori Ste­fan­ish­ion The Drumheller Mail Food Colum­nist

Amaz­ing Potato Skins

It is likely quite ap­par­ent that I love a new take on any type of food. No doubt, I was thrilled to find a fresh spin on the ba­sic potato skin ap­pe­tizer. I thought I had stum­bled upon some­thing quite unique when I saw the potato skins were fried. But once I googled it, I found out this is fairly com­mon. It seems like a great idea to keep the skin firm and crunchy. To make these, you be­gin by bak­ing the potatoes and then slic­ing them into quar­ters (wedges) and scoop­ing out the flesh. *On a side note, I used the left­over potato for a potato salad and had rave re­views. (I be­lieve the fla­vor was much bet­ter with the baked potato, as op­posed to the tra­di­tional boiled.) I then fried the skins in about 3 inches of oil in a deep pan. While they drained on pa­per tow­els, I sautéed mush­room slices and chopped leeks in but­ter along with some fresh thyme. I placed the potato skins on a cookie sheet and topped them with the mush­room/leek mix­ture. On top of this I added chunks of Brie and then pieces of Pro­sciutto.

Baked for 6-8 min­utes at 425 and they were fab­u­lous! I sprin­kled fresh chives over to serve. (I used very large potatoes, mak­ing each piece quite sub­stan­tial as an ap­pe­tizer.) This filled a large cookie sheet and served about 12 peo­ple:

6 large potatoes

2-3 cups sliced mush­rooms

1-2 leeks

6 oz. Brie

8 slices Pro­sciutto

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