This potato skins recipe is spicy and tasty. The recipe for potato skins includes a mixture of spices and the guacamole goes perfectly with them. This appetizer can also be served as an accompaniment to a main meal. There are various recipes to choose from if you want to use skins but if you like spicy food you should give this one a go. You can use the leftover potato (the part which is scooped out) to make mashed potatoes or bubble and squeak recipes.
The first thing you need to do is par-bake the potatoes. Because they are such a dense vegetable they would take hours on the barbeque, so it is easier just to cook them in the oven until they are tender. If you are in a rush microwave them instead. You will get the same result in less time. Cut them in half and then into wedges. This is where the fun begins because now you get to flavor them.
Spice fans will love our suggested spices but if you are more of a mild food fan then of course you should feel free to adapt the recipe. Halve the amount of chili powder if you want a hint of spice only. Leave it out altogether if you prefer a mild (yet still very interesting) result or use a very small amount. You know your own palate better than anyone so tweak the recipe to your liking and you will love the finished potato skins all the more.
You can also play with other spices if you wish. Try cayenne pepper or smoked paprika for a similar spicy flavor but one which is slightly different. This is also a handy substitution if you happen to be out of chili powder or cumin. You can mix and match these spices, using as many kinds as you wish, and the potatoes will be full of flavor and taste really good. Once you have spiced the potato wedges it is time to pop them on the barbeque where they will get crispy and hot. You will be able to watch them change and become more golden brown on the barbeque.
If you are already cooking chicken or beef on there, or any other kind of meat or seafood, then just add the potato skins near the end of the meat cooking time, and give them 10 minutes on there. Perhaps you are cooking something like steak which needs to rest for 10 minutes, in which case as soon as the steak comes off the potato skins go on, and you can serve them both together. Guacamole is a great dip to serve with the skins because its smooth creaminess contrasts so well with the spices. Alternatively try aioli or sour cream, for the same reason.
What a simple recipe this one is, and what a fantastic way to liven up the humble potato and turn it into something really delicious, which goes with pretty much any dish. These could also be served as a snack or appetizer. They are best served hot or at least very warm, so serve them fresh off the barbeque for the best results.
- 6 scrubbed large potatoes
- 3 tablespoons sunflower oil
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- 1 teaspoon ground cumin
- 1 teaspoon allspice
- Freshly ground black pepper
- 1 cup guacamole
- Preheat the oven to 350 degrees F.
- Prick the potatoes all over with a fork and bake them for an hour. Alternatively, microwave them all together for 25 minutes. Heat the grill to medium hot.
- Cut the potatoes in half and then cut each half into three wedges. Brush the potato wedges with oil. Combine the seasonings and sprinkle them over the potato skins wedges.
- Place the potato wedges on a sheet of foil and grill them for 10 minutes, turning occasionally, until golden and crisp.
- Serve hot with the guacamole.
The barbeque is great for cooking all kinds of vegetables, and none more than potato skin wedges. Served with fresh guacamole, this is great as an appetizer or as a side dish for your meat or fish. The potatoes are started off in the oven and finished off on the barbeque and this picture shows how crispy they will turn, as well as their appetizing golden brown color. The barbeque lends a smoky aroma to the potato skins too, which makes them all the more satisfying and delicious. Serve them with guacamole for dipping. This recipe is a real winner.
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