Real Recipes From Real Home Cooks ®

fried oyster potato boats

Recipe by
Cindy Taffel
Pompano Beach, FL

When your sister is an all-star competition cook it can be very intimidating to even set foot in the kitchen! But The Bacon Babe is nothing if not supportive of me and keeps encouraging me to experiment and have fun. Using her signature ingredient as a flavor enhancer took this one over the top! Thanks for always being in my corner, Sis. I hope this one makes you proud. *If you can't find mild jalepeno flavored bacon, just use applewood bacon & add 1/2 teaspoon minced jalepeno' to the skillet when the bacon is 3/4 of the way done. *Prep time varies based on your comfort shucking oysters.

yield 6 serving(s)
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients For fried oyster potato boats

  • 2, 1/4 c
    olive oil
  • 2 tsp
    hot sauce
  • 1, 1/2 tsp
    kosher salt
  • 6
    penobscot mccrum baked large potato skins
  • 12
    oysters, fresh
  • 2 slice
    mild jalepeno flavored bacon
  • 1/2 c
    spinach, fresh
  • 1 sm
    shallot, diced
  • 1/2 c
    white wine, dry
  • 2 Tbsp
    lemon juice, fresh
  • 2 Tbsp
    heavy cream
  • 1/2 c
    cold butter, unsalted
  • 2 Tbsp
    chives, chopped + more for garnish
  • 1/2 tsp
    cracked black pepper
  • 1/2 c
    rice flour
  • 1 lg
  • 1/2 c
    panko bread crumbs
  • 3/4 tsp
    cayenne pepper

How To Make fried oyster potato boats

  • 1
    Pre-heat oven to 400 degrees.
  • 2
    Whisk together ¼ cup olive oil with 1 teaspoon hot sauce and ½ teaspoon salt. With a pastry brush (or your hands), coat the potato skins with the mixture. And extra can be divided evenly in the hollowed out wells of the potato skins.
  • 3
    Place potato skins on a sheet pan and bake 10 minutes.
  • 4
    Shuck the oysters over a bowl (to catch all of the oyster liqueur) and place oysters and oyster liqueur in separate bowls.
  • 5
    Cook the bacon in a skillet set over medium heat until crisp, then dice and set it aside.
  • 6
    Roughly chop the spinach and sauté in the rendered bacon fat until wilted.
  • 7
    Combine the shallots, white wine, and lemon juice in a saucepan over high heat and reduce by half.
  • 8
    Add the heavy cream and bring to a slow boil. Reduce the heat to low and add the butter, a little bit at a time, whisking constantly. Don’t add more butter until what you’ve already added is thoroughly combined. Continue whisking until the mixture is thick enough to coat the back of a spoon. Remove from the heat and stir in the remaining hot sauce, chopped chives, spinach, crumbled bacon, 1 teaspoon salt, ½ teaspoon pepper and the reserved oyster liqueur.
  • 9
    Set up a dredging station by putting the rice flour in one bowl, whisking the egg in a second bowl, and putting the panko breadcrumbs in a third bowl. Add ¼ teaspoon cayenne pepper to each bowl.
  • 10
    In a medium sized saucepan, bring 2 cups olive oil to 375 degrees.
  • 11
    Working in 2 batches, coat the oysters in rice flour, egg wash, and panko and deep fry until golden brown (about 1-2 minutes)
  • 12
    Evenly distribute the sauce onto the potato skins and top with 2 fried oysters each.
  • 13
    Garnish with whole and chopped chives and serve.