FOOD
Potato Skin Sandwiches
No bread, no problem — these savory sandwiches are main course and side all in one yummy package.
FOOD
Potato Skin Sandwiches
No bread, no problem — these savory sandwiches are main course and side all in one yummy package.
Ingredients
Baked Potato Skins
- 4 (1 pound) russet potatoes
- 1/4 cup extra-virgin olive oil
- Kosher salt & freshly ground black pepper
BLT
- 4 slices center-cut, applewood smoked bacon
- 4 slices sharp cheddar cheese
- 2 tablespoons mayonnaise
- 4 slices Roma or vine tomato, sliced
- 1/4 red onion, thinly sliced
- 1/2 avocado, thinly sliced
- 2 leaves bibb or romaine lettuce
Caprese with Prosciutto
- 4 slices provolone cheese
- 2 tablespoons store-bought sun-dried tomato pesto
- 6 slices prosciutto
- 4 large basil leaves, julienned
- 1/2 cup wild rocket or arugula
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons store-bought balsamic glaze (or balsamic vinegar)
Steps
Baked Potato Skins
- Preheat the oven to 400 degrees F. Bake the potatoes on a baking sheet for 1 hour until tender and can be easily sliced in half with a knife. Cool the potatoes slightly but still warm to the touch, and slice in half lengthwise.
- Set the oven to high broil.
- Using a spoon, remove the flesh of the potato, leaving 1/2 inch intact. (Save the flesh for mashed potatoes!) Lather both sides of the potatoes with olive oil and place on a baking sheet cut side up. Broil for 5 to 10 minutes until golden brown and crispy (keep an eye on them as some broilers require very little time or longer for optimal doneness).
- While the potatoes broil, cook the bacon. Place the bacon in a cold, large, stainless steel frying pan. Turn the heat on medium and cook until the fat is rendered and crispy, about 6 to 8 minutes. Turn over and cook on the other side, another 5 minutes. Remove onto a paper towel-lined plate to cool and drain of excess oil.
- Remove the potatoes from the oven. Cut off the curved end of each half so that the potato resembles a rectangle, or a sandwich roll. Season the flesh with salt and pepper.
BLT
- Place one slice of cheddar cheese on each half. Place in the oven to broil for 3 to 5 minutes until the cheese is melted and bubbly. Cool until warm.
- Spread mayo on each half. On the bottom half, arrange the bacon, then tomato, onion and avocado. Top with a leaf of lettuce followed by the top half of potato. Enjoy whole or slice in half.
Caprese with Prosciutto
- Place one slice of provolone on each half. Place in the oven to broil for 3 to 5 minutes until the cheese is melted and bubbly. Cool until warm.
- Spread 1 tablespoon of pesto on each of the bottom halves. Top with 3 slices of prosciutto, basil, arugula, a drizzle of olive oil and balsamic glaze. Finish with the top half of potato. Enjoy whole or slice in half.