Potato Skin Mini-Bites
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| Recipe Rating: | |
| Categories: | Vegetarian, Vegetable Appetizers |
| Keywords: | teriyaki, fingerlings |
| Cook Time: | 45 Min |
Ingredients
| 1 lb | fingerling potatoes (any color) |
| 1 Tbsp | olive oil |
| 1/3 c | teriyaki sauce |
ali bresnahan
Well Seasoned
Kihei, HI (pop. 29,743)
alibee
Member Since Sep 2011
ali's Notes:
Recipe from TV chef Cristina Ferrare. Cute little appetizer. **NOTE** this time i used little purple fingerlings, is why they're so dark in the photos. you can use any color.
Recipe from TV chef Cristina Ferrare. Cute little appetizer. **NOTE** this time i used little purple fingerlings, is why they're so dark in the photos. you can use any color.
Directions
Preheat oven to 350. Place oven rack in middle of oven.
Wash and dry little potatoes. Pour olive oil in your hands and rub all over the potatoes. Place potatoes directly on the oven rack and bake for 30 minutes at 350. Remove potatoes from oven and let them cool completely.
Wash and dry little potatoes. Pour olive oil in your hands and rub all over the potatoes. Place potatoes directly on the oven rack and bake for 30 minutes at 350. Remove potatoes from oven and let them cool completely.
Cut potatoes in half lengthwise. Gently scoop out the potato, leaving about 1/4" of potato on the skin. (I use a little grapefruit spoon with a serrated tip.)
When ready to bake, slice the halves of potatoes in half again (into quarters). Line up potatoes on baking sheet. Using a pastry brush, brush inside of the potato skins with teriyaki sauce. Place in oven and bake for 5-10 minutes at 350 or until skins are crisp.
Serving options: fill skins (sprinkle a little salt first) with sour cream and scallions, or sprinkle over with cheddar cheese.
OR: use the skins as little scoops and use to dip into guacamole or bean dip.
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