food

Potato Skin Sandwiches

Name: POTATO SKIN SANDWICHES
Yield: 4
Ingredients: 4 (1 pound) russet potatoes; 1/4 cup extra-virgin olive oil; Kosher salt & freshly ground black pepper; For 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; For 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)

No bread, no problem — these savory sandwiches are main course and side all in one yummy package.

Ingredients

4 (1 pound) russet potatoes
1/4 cup extra-virgin olive oil
Kosher salt & freshly ground black pepper
For 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
For 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

To bake the potatoes: 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.
For the 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.
To assemble the sandwich: 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.
For the caprese: 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.
To assemble the sandwich: 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.