4.5
2 ratings

Guy Fieri’s Elevated Potato Skins

Class up your potato skins
Elevated Potato Skins

Guy Fieri

No party would be complete without potato skins. Add some classiness to this classic football food this year with cremini mushrooms, Brie cheese, fresh thyme, and prosciutto. Your guests will be beyond impressed with the quality of these ingredients.

This recipe is courtesy of Guy Fieri

4
Servings
1345
Calories Per Serving
Deliver Ingredients

Ingredients

  • Canola oil, for frying
  • 6 russet potatoes, scrubbed and washed
  • 4 Tablespoons unsalted butter, melted
  • 2 leeks, cleaned, 1/4-inch dice
  • 2 Teaspoons Kosher salt
  • 7 turns freshly ground pepper
  • 2 Cups sliced cremini mushrooms
  • 1/2 Teaspoon fresh thyme leaves
  • 8 Ounces Brie, cubed
  • 8 thin slices prosciutto, torn
  • 1/4 Cup chives, finely sliced

Directions

Preheat oven to 350 degrees F.

Preheat 3 inches of canola oil to 350 degrees F in a deep heavy pot.

Pierce the potatoes a few times with a fork. Place directly in the center oven rack and bake until tender, about 1 hour. Keep oven on.

In a sauté pan over medium-high heat, add butter, leeks, 1 teaspoon salt, and 3–4 turns of pepper.

Sauté until the leeks are wilted, about 3–4 minutes.

Add the mushrooms and thyme, and sauté until lightly browned, about 5–6 minutes.

Remove from the heat and set aside.

Halve the potatoes lengthwise and scoop out the flesh, leaving a 1/4-inch-thick shell. Reserve the potato innards for another use. Allow to cool.

Working in batches, fry the potato skins in the preheated canola oil until crispy and golden brown, about 5–6 minutes.

Remove from the oil and drain.

Arrange scooped-side up on a baking tray. Season with the remaining salt and pepper.

Fill the skins with the leek-mushroom filling, top with cubed Brie and torn prosciutto.

Place in the preheated oven and bake until brie is melted and prosciutto is crispy, about 6–8 minutes.

Remove from the oven, garnish with chives, and serve.

Nutritional Facts

Total Fat
108g
100%
Sugar
5g
N/A
Saturated Fat
24g
100%
Cholesterol
98mg
33%
Protein
26g
51%
Carbs
75g
25%
Vitamin A
240µg
27%
Vitamin B12
1µg
19%
Vitamin B6
2mg
81%
Vitamin C
28mg
47%
Vitamin D
0.7µg
0.2%
Vitamin E
15mg
74%
Vitamin K
93µg
100%
Calcium
196mg
20%
Fiber
6g
24%
Folate (food)
130µg
N/A
Folate equivalent (total)
130µg
33%
Iron
5mg
27%
Magnesium
118mg
29%
Monounsaturated
58g
N/A
Niacin (B3)
6mg
31%
Phosphorus
421mg
60%
Polyunsaturated
23g
N/A
Potassium
1956mg
56%
Riboflavin (B2)
0.7mg
38.3%
Sodium
1433mg
60%
Thiamin (B1)
0.5mg
32.7%
Trans
0.8g
N/A
Zinc
3mg
22%