Best 3 Raclette Potato Skins Recipes
**Mouthwatering Raclette Potato Skins: A Culinary Journey of Crispy Delights**
Indulge in a symphony of flavors with our tantalizing Raclette Potato Skins, a delectable appetizer or side dish that will elevate any gathering. These crispy potato skins are generously filled with a delectable blend of melted raclette cheese, crispy bacon, and aromatic herbs, creating a harmonious balance of textures and flavors. Our curated collection of recipes offers a diverse range of variations, ensuring that every palate finds its perfect match. Embark on a culinary journey as we explore the delightful world of Raclette Potato Skins, promising an unforgettable taste experience. From classic combinations to innovative twists, our recipes cater to every taste preference, making them the ultimate crowd-pleaser. Join us in unraveling the secrets behind these crispy delights and discover the art of creating the perfect Raclette Potato Skins.
RACLETTE POTATO SKINS
Raclette is both the name of an Alpine cheese and the dish in which it stars. The creamy, yet sharp, flavored cheese is gently melted and served with various accompaniments like potatoes, ham and cornichons. For these potato skins, we channeled the classic Swiss dish and put all the components together on top of a potato skin.
Provided by Food Network Kitchen
Categories appetizer
Time 1h50m
Yield 16 potato skins
Number Of Ingredients 7
Steps:
- Preheat the oven to 425˚ F. Bake the potatoes and prepare the skins as directed.
- Brush the potato skins on both sides with the melted butter and season with salt and pepper. Arrange skin-side up on the baking sheet. Bake until crisp, about 15 minutes. Flip the potato skins and top with the ham, cheese and shallot. Bake until the cheese is melted, about 5 more minutes. Top with cornichons and chives.
BAKED RACLETTE
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Place the potatoes in a medium pot, cover with water by one inch, add 1 tablespoon salt, and bring to a boil. Simmer for 10 to 15 minutes, until the potatoes are barely tender when tested with a wooden skewer. Drain and cover with a kitchen towel to steam for 5 minutes. Cut in half lengthwise and set aside.
- Meanwhile, heat 2 tablespoons olive oil over medium heat in a large (12-inch) sauté pan, add the chorizo, and cook for 8 to 10 minutes, turning often, until browned. Drain all but a tablespoon of the fat from the pan, add the potatoes, and toss to combine with the chorizo and fat. Off the heat, stir in the wine, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Divide the sausage and potatoes among four gratin dishes. Arrange the raclette in one layer over the potatoes and chorizo. Distribute the thyme sprigs on top. Bake for 8 to 10 minutes, until the cheese is hot and bubbly.
- Remove the gratins from the oven, place the cornichons on top, and serve hot with the bread and mustard.
TWICE-BAKED POTATO-AND-RACLETTE CASSEROLE
Mashed potatoes are enriched with butter, sour cream, cream cheese, and raclette for this decadent fondue-inspired casserole. Crispy potato skins roasted with garlic and sage make an ingenious garnish.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 2h40m
Yield Serves 10 to 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees, with racks in upper and lower thirds. Butter a 2- to 2 1/2-quart baking dish. Bake potatoes directly on upper rack until tender, 1 hour to 1 hour, 15 minutes. Remove and let cool slightly; when cool enough to handle, cut in half and scoop out flesh, reserving skins. Rice or mash potato flesh in a large bowl; add butter, sour cream, cream cheese, half of raclette, milk, 2 teaspoons salt, and 1/4 teaspoon pepper and mix until smooth and creamy. Transfer to prepared dish; top with remaining raclette.
- Slice potato skins into 1 1/2-inch-wide strips. Transfer to a rimmed baking sheet; toss with oil, garlic, sage, and 1/2 teaspoon salt. Spread in a single layer. Bake casserole on upper rack and skins on lower rack until cheese melts and skins become crisp and golden brown, 25 to 30 minutes. Sprinkle roasted skins over casserole; top with chives and serve.
Tips:
- Selecting the Right Potatoes: Choose baking or russet potatoes with smooth, unblemished skin and no signs of sprouting or bruising. These varieties hold their shape well and provide a sturdy base for the toppings.
- Perfectly Baked Potato Skins: To achieve crispy and fluffy potato skins, bake them at a high temperature (400°F or 200°C) until the skin becomes golden brown and the flesh is tender. Baking them twice ensures a crispy exterior and fluffy interior.
- Loading Up the Skins: When it comes to toppings, the possibilities are endless. Use a variety of cheeses, meats, vegetables, and sauces to create unique flavor combinations. Some popular options include cheddar and mozzarella cheese, bacon, ham, sautéed mushrooms, caramelized onions, and sour cream.
- Balancing Flavors: Aim for a balance of flavors and textures in your toppings. For example, pair salty bacon with creamy avocado, or tangy cheese with sweet caramelized onions.
- Garnish for Presentation: Before serving, garnish the potato skins with fresh herbs like chopped chives or parsley. This adds a pop of color and enhances the overall presentation.
Conclusion:
Raclette potato skins are a versatile and delicious appetizer or snack that can be enjoyed on various occasions. With their crispy potato shells, melted cheese, and flavorful toppings, they are sure to be a hit at parties, game days, or casual gatherings. Experiment with different topping combinations to create your own unique creations. The possibilities are endless, so get creative and enjoy the deliciousness of raclette potato skins!
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