Local Flavor: Twice-Baked Potato Skins

Are you stuck in a recipe rut? Spice up your home-cooking routine with this zesty, vegetarian take on a hearty bar-food classic.
potato skins recipe
Twice-Baked Potato Skins photograph by Lexi Harrison

The mother-daughter team behind the recipe development site Crowded Kitchen cooks up plant-based and vegetarian dishes starring ingredients from local makers. This month, the duo makes the case for an at-home version of Twice-Baked Potato Skins. The recipe for this cheesy bar-snack favorite features Aunt Nee’s High five Medium Salsa, (see auntnees.com for stores and pricing). 

Ingredients for Twice-Baked Potato Skins

12 small russet potatoes

Olive oil for brushing

Salt and pepper

1 ½ cups grated cheddar cheese, divided

½ cup sour cream, divided

1/3 cup melted butter

Aunt Nee’s High Five Medium Salsa

Jalapeño slices, green onion, avocado, etc. for topping

Directions for Twice-Baked Potato Skins

Preheat oven to 375 degrees. 

Scrub potatoes well and pat dry. Brush each potato with olive oil and sprinkle with salt and ground pepper. Wrap each potato in aluminum foil and poke each potato several times with a fork.

Roast for 45 minutes to 1 hour until fork-tender. Remove from the oven and let cool. Unwrap the foil and let potatoes cool on a baking rack for 15 to 20 minutes. 

Slice the potatoes vertically in half and carefully remove the flesh from the inside, leaving about ¼-inch all the way around. Place the flesh in a bowl — it should be around 3 cups’ worth. Place the potatoes skin-side up on a baking sheet, brush lightly on both sides with olive oil, and sprinkle with salt and pepper. Roast for 10 minutes. 

While the skins are roasting, mash the potatoes in the bowl with butter, ¾ a cup of cheese, 1/3 a cup of sour cream, and season to taste with salt and pepper. Remove potatoes from the oven and flip over. Fill with cheesy potato mixture and top with the rest of the grated cheese. Return to the oven and heat for 15 minutes until the cheese is melted. 

Top with sour cream, Aunt Nee’s salsa, jalapeño slices, green onion, avocado, and
other garnishes.


For more recipes from Harrison and Sinclair, visit crowdedkitchen.com.

Content provided for Hour Detroit’s ongoing Local Flavor series is not influenced by Harrison and Sinclair’s business partnerships with local brands. 

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