Parmesan-Stuffed Potato Skins

posted by 6 years ago


4 baking potatoes(about 12 oz. each), halved length-wise

Gourmè Mist™-Extra Virgin Olive Oil Mister

1/2 c. milk

3 Tbs. butter

3/4 c. grated parmesan cheese

5 oz. Boar's Head beef salami, coarsely chopped

1/4 c. Kinnikinnick Foods Bread Crumbs

3/4 c. sour cream

3 Tbs. jalapeno chiles, finely chopped

Coarse salt & fresh ground pepper; to taste


Preheat the oven to 425°F. Line a baking sheet with parchment paper. Place the potatoes cut side down on the baking sheet and spray the skins with Gourmè Mist™-Extra Virgin Olive Oil Mister. Bake until tender, about 30 minutes; cut in half lengthwise and let cool slightly. Scoop out the potato slices into a medium pot, leaving 1/4-inch-thick shells. Place the shells cut side up on the baking sheet and spray all over with more Gourmè Mist™-Extra Virgin Olive Oil Mister. Add the milk and butter to the potatoes in the pot and mash until smooth. Stir in half of the parmesan and 1/4 of the salami. In a small bowl, toss the remaining parmesan and salami with the gluten free breadcrumbs. Press some of the mixture into each of the potato shells. Bake until crisp and golden, 20-25 minutes. Meanwhile, in a small bowl, combine the sour cream and jalapenos; season with salt. Reheat the mashed potato mixture and mound onto each baked potato skin. Top with the jalapeno sour cream; serve warm.

tags:  potatoes, gourme mist, stuffed, parmesan, baked
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