tasty tuna tapas tater skins

Name: Tasty Tuna Tapas Tater Skins
Prep time: 10 min
Cook time: 1 h 15 min
Yield: 12
Ingredients: 1 cup(s) good quality mayonnaise; 3 clove(s) garlic, very finely minced; 2 tablespoon(s) finely chopped flat leaf parsley; 2 tablespoon(s) fresh lemon juice; - salt and pepper to taste; 6 large russet potatoes, well scrubbed; 1/4 cup(s) olive oil; 1 teaspoon(s) smoked paprika; - salt and pepper to taste; 2 can(s) (5 oz each) chunk light tuna packed in olive oil, drained, flaked; 1/4 cup(s) drained, chopped roasted red pepper (from a jar); 1 tablespoon(s) drained non-pareil capers; 1 teaspoon(s) finely chopped fresh thyme; 1 cup(s) finely shredded spanish manchego cheese

(19 RATINGS)

111 Pinches 1 Photo

Jasmin Baron

Livonia, NY

Updated on Jan 3, 2013

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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Tasty Tuna Tapas Tater Skins -- a Spanish twist on a pub favorite!

prep time 10 Min

cook time 1 Hr 15 Min

method ---

yield 12 serving(s)

Ingredients

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

How To Make tasty tuna tapas tater skins

Step 1

Preheat oven to 400 degrees F.

Step 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.
Step 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.
Step 4

Meanwhile, increase oven temperature to 450 degrees F.
Step 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).
Step 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.
Step 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.
Step 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.
Step 9

Serve hot, with a dollop of aioli on top or on the side for dipping.
Step 10

Makes 12 potato skins.
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