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.
- 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
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.