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Taste of Ireland: Crispy Potato Skins 2 ways
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Two ways to serve crispy potato skins, one with smoked salmon and another with melted cheese and pickled jalapenos. The amounts of toppings for each recipe of potato skins is sized up for 8 potatoes. You can easily adjust the ingredients up or down depending on how much you want to make. The amount of topping ingredients is all relative to personal preference and the size of potato. Serve the Crispy Potato Skins hot. Plain crispy potato skins and the Dubliner Cheese and Pickled Jalapenos Potato skins can be made ahead and reheated in a 350˚F oven covered with foil.
Servings: 32 crispy potato skins
Author: Ginger
  • 8 medium size Yukon Gold Potatoes or other medium starch potato
  • 2 Tb melted butter or extra virgin olive oil
  • Kosher salt and ground pepper to taste
For the Crispy Potato Skins with Smoked Irish Salmon
  • 1/4 lb smoked Irish Salmon*
  • 1/4 cup sour cream
  • 3 Tb minced chives and more for garnish
  • 32 extra thin slices of cucumber cut in half
For the Dubliner and Pickled Jalapeno Potato Skins
  • 1/2 cup or more of grated Dubliner cheese
  • 32 slices of pickled jalapenos rough chopped
For the Crispy Potato Skins
  1. Preheat the oven to 400˚F
  2. Scrub and clean each potato thoroughly, then dry with a paper towel.
  3. Prick each potato with a fork or sharp paring knife in 2-3 places
  4. Place the pricked potatoes on a baking sheet and bake in the oven until cooked about 45-60 minutes, depending on the size of the potatoes. The potatoes are done when pierced with a sharp knife or fork and there is no resistance. The knife will glide easily in and out of the potato.
  5. When done, remove the potatoes from the oven and cool. Turn the oven up to 450˚F.
  6. When the potatoes are cool enough to handle, cut the potatoes in half lengthwise and scoop out the insides. Some potato flesh should remain on the skin. Reserve the potato flesh for another use.
  7. Slice each potato half, lengthwise in 2 pieces.
  8. Arrange the potato slices on a sheet pan and brush the fleshy part of each slice with melted butter or extra virgin olive oil, then sprinkle with Kosher salt and ground pepper.
  9. Bake in the oven until crisp, about 10-15 minutes.
Crispy Potato Skins with Smoked Irish Salmon
  1. While the potato skins are crisping in the oven, slice the smoked salmon into pieces that will fit onto the potato skins.
  2. In a small bowl, mix the sour cream with 3 Tbs of the minced chives.
  3. Assemble the crispy potato skins. You will want to work quickly because the potato skins taste best when they are hot.
  4. When the potato skins are crisp and hot out of the oven, spread a small spoonful of the sour cream and chives along the fleshy part. Add two cucumber half slices on top of the sour cream, then drape a generous piece of smoked salmon on top of the cucumber. Garnish with minced chive.
  5. Repeat until you have assembled all the skins you want to complete.
Melted Dubliner Cheese and Pickled Jalapenos Potato Skins
  1. Remove the potato skins from the oven when crisp. Keep the potato skins on the sheet pan and sprinkle grated Dubliner cheese over each piece and place the pickled jalapenos on top of the cheese. (or vice versa). Put the potatoes back in the oven and bake until the cheese is melted. Serve hot.
Recipe Notes

* You will most likely not need a full 1/4 pound of smoked salmon. Cut the smoked salmon into pieces as you need them. Enjoy the remaining smoked salmon for another use.