Tasty Tuna Tapas Tater Skins

Jasmin Baron

By
@jasminb

Bring a taste of Spain to your next party with these delicious, savory potato skins. Loaded with tapas flavor, these crispy treats match perfectly with a lemony, garlic aioli and a cold beverage. Enjoy at your next game-day event -- my family sure did!


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Comments:

Serves:

12

Prep:

10 Min

Cook:

1 Hr 15 Min

Ingredients

1 c
good quality mayonnaise
3 clove
garlic, very finely minced
2 Tbsp
finely chopped flat leaf parsley
2 Tbsp
fresh lemon juice
salt and pepper to taste
6 large
russet potatoes, well scrubbed
1/4 c
olive oil
1 tsp
smoked paprika
salt and pepper to taste
2 can(s)
(5 oz each) chunk light tuna packed in olive oil, drained, flaked
1/4 c
drained, chopped roasted red pepper (from a jar)
1 Tbsp
drained non-pareil capers
1 tsp
finely chopped fresh thyme
1 c
finely shredded spanish manchego cheese

Directions Step-By-Step

1
Preheat oven to 400 degrees F.
2
Prepare the aioli first. In a medium bowl, whisk together mayonnaise, garlic, parsley, lemon juice and salt and pepper to taste. Cover and refrigerate for at least half an hour.
3
To prepare the potatoes, prick potatoes several times with a fork, then arrange on a baking sheet. Bake at 400 degrees F for an hour, or until cooked through. Remove from heat and allow to cool for about 10 minutes before handling.
4
Meanwhile, increase oven temperature to 450 degrees F.
5
Cut potatoes in half lengthwise. Scoop out most of the flesh, leaving approximately 1/4” of flesh still in the skin. (Put aside reserved flesh for another purpose).
6
In a small bowl, mix together olive oil and smoked paprika. Lightly brush olive oil mixture all over both sides of each potato skin. Season both sides with salt and pepper.
7
Arrange skins, flesh side up, on a baking sheet. Bake for 10 minutes at 450 degrees F. Turn skins over so the skin side is up, and return to oven for 5 minutes or until skins are nice and crisp.
8
Flip skins back over and fill with portions of tuna, roasted red peppers, capers and thyme. Sprinkle with cheese, then return to oven for 5 minutes, or until cheese is melted.
9
Serve hot, with a dollop of aioli on top or on the side for dipping.
10
Makes 12 potato skins.

About this Recipe